Cholar Dal

Cholar Dal is a festive Bengali dish often prepared during special occasions and served with rice or puris. This mildly sweet and spiced dal is enriched with the aroma of ghee, coconut, and the crunch of cashews and raisins, making it a wholesome and flavorful dish.

For a Serving Size of Two:

Ingredients:

• 60 grams chana dal (split Bengal gram)
• 2 teaspoons ghee
• 1 small bay leaf
• 1 dry red chili
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon ginger paste
• 1 small green chili, slit
• 1 tablespoon grated coconut
• 1 tablespoon raisins
• 1 tablespoon cashews
• 1/4 teaspoon garam masala
• Salt to taste
• 250 ml water

Procedure:

• Wash and soak the chana dal for 30 minutes. Drain and pressure cook the dal with 250 ml water and turmeric for 3-4 whistles or until it becomes soft but retains its shape. Once done, lightly mash the dal and set aside.
• Heat ghee in a pan. Add bay leaf, dry red chili, and cumin seeds, and let them splutter.
• Add ginger paste and green chili, and sauté for a minute until the raw smell disappears.
• Add the cooked chana dal to the pan. Stir in salt, and let the dal simmer for 4-5 minutes, adjusting the consistency with water if needed.
• In a separate pan, lightly fry the cashews, raisins, and grated coconut in a little ghee until golden brown. Add this to the dal along with garam masala. Stir well.
• Serve Cholar Dal warm with steamed rice, luchis (Bengali-style puris), or chapatis.

Nutritional Benefits:

• Calories: 439 kcal
• Protein: 14.8 g
• Carbohydrates: 56.3 g
• Fat: 17.5 g