Bengali Cholar Dal
Traditional Bengali dal served best with puris of steamed rice.
Cook Time: 50 minutes

Difficulty: Medium
Serves: 4 people

INGREDIENTS


300g Split Bengal Gram from Traditions by Foodhall
2 sticks Arqa Cinnamon
5 cups water                                               
2 tbsp ghee
1 tbsp golden raisin                     
23 Arqa Cardamom
1 tbsp cashewnut, broken  
1 medium Arqa Bay Leaf
2 tbsp coconut, chopped    
½ tsp Arqa Turmeric Powder                    
½ tsp Arqa Cumin 
Pinch of Arqa Asafetida
½ tsp Arqa Chili Powder
Sugar & salt to taste          

All ingredients are available at Foodhall stores

METHOD


  1. Wash & soak the lentil for few hours.
  2. Pressure cook with water, salt & turmeric powder till they are cooked thoroughly.
  3. Transfer cooked lentil to a kadai. Add sugar & simmer until thick.
  4. Heat ghee in a small pan for tempering; add asafetida, cumin & all the spices. Fry till they crackle & add them to the lentil.
  5. Fry coconut, cashew & raisin to golden separately & add to the simmering dal.
  6. Garnish with fresh coriander.