Although a Bengali specialty, Cholar Daal is now a relished dish throughout the world, and is the sweeter version of the North-Indian Chana dal. A mellow-tasting, fragrant preparation that involves a fine chemistry between the ravishing Bengal gram and the heroic red chilli and diplomatic cumin, this recipe goes well with both rice and parathas and is a festive favorite that never goes wrong. Try it this Rakshabandhan and you’ll get your brothers eat more for sure!
Cholar Daal
Time taken: 15 min
Taste-o-meter: Slightly sweet
Ingredients:
- Bengal gram: 1 cup
- Bay leaf: 1
- Dried, red chillies: 3
- Cumin seeds, roasted: 1 tsp
- Cumin powder: 1 tsp
- Coriander powder: 1 tsp
- Ginger paste: 3/4 tsp
- Red chilli powder: 1/2 tsp
- Turmeric powder: 1/2 tsp
- Salt: to taste
- Sugar: 1 tbsp
- Ghee: 1 tbsp
Method:
- Soak the Bengal gram for 2 h.
- In a pressure cooker, boil the pulses with cumin powder, salt, turmeric, ginger paste, coriander powder and just enough water to submerge the daal. Once boiled, keep aside.
- In a flat-bottomed pan, heat ghee and crackle red chillies, bay leaf and cumin seeds. Once fragrant, pour in the daal and the sugar, and cook till it becomes thick.