Narkel Diye Cholar Dal


Nutrition Information
  • Serves: 4 People
  • Serving size: 50g
  • Calories: 554
  • Fat: 13.8g
  • Saturated fat: 5.5g
  • Carbohydrates: 107.1g
  • Sugar: 67.9g
  • Sodium: 502mg
  • Fiber: 8.9g
  • Protein: 11g
  • Cholesterol: 7mg

Recipe type: Side Dish
Cuisine: Bengali
Prep time:  
Cook time:  
Total time:  

INGREDIENTS

·         Cholar Dal / Split Bengal Gram: 150g (1 cup)
·         Coconut: ½
·         Cashew Nut: 10-15
·         Raisin: 15-20
·         Ghee: 1 Tbsp.
·         Mustard Oil: 1 Tbsp.
·         Ginger Paste: 1 Tsp.

Spices:

·         Turmeric Powder: 1 Tsp.
·         Asafoetida: ½ Tsp.
·         Cumin Powder: 1 Tsp.
·         Bengali Garam Masala Powder: ½ Tsp.
·         Red Chili Powder: ½ Tsp. (optional)
·         Salt: To taste
·         Sugar: 1 Tbsp.

Tempering:

·         Dry Red Chili: 1
·         Bay Leaf: 1
·         Cinnamon Stick: 1"
·         Black Cardamom: 1
·         Green Cardamom: 2-3
·         Cumin Seed: ½ Tsp.
 


INSTRUCTIONS

 
1.      Wash Cholar Dal under running water.
2.      Take washed Dal along with half of the Turmeric Powder and ½ Tsp. of salt in a                   pressure cooker.
3.      Add 1 liter of water and cover the Cooker with the lid with the vent weight on.
4.      Cook over the high flame until the pressure builds and then reduce the flame and cook till 4 whistles come out.
5.      Switch the flame off and open the lid when the pressure drops completely.
6.      Now take a pan and heat the Mustard Oil.
7.      Fry coconut chunks, cashew nuts, and raisins one by one.
8.      In the remaining oil add ½ of the Ghee.
9.      Temper the oil-ghee with Dry Red Chili, Bay Leaf, Cinnamon Stick, Black Cardamom, Green Cardamom and Cumin Seed.
10.     Now add Asafoetida and mix.
11.     Add Ginger paste and cook on low flame.
12.     Add 1 2 Tbsp. of water and keep cooking till the oil comes out from the mixture.
13.     Now add rest of the turmeric powder, red chili powder, ½ of the cumin powder, ½ of the Garam masala powder and sugar and mix thoroughly.
14.     Add cooked Dal along with the water.
15.     Now add fried coconut, cashew nut, and Raisins. You may keep a little for garnishing.
16.     Adjust the salt and by covering the pan cook for around 5 minutes on low flame.
17.     Finish the dal with rest of the Ghee and Garam Masala Powder.
18.     Dry roast remaining cumin powder and add it to the Dal.
19.     Serve Narkel Diye Cholar Dal hot with Luchi!

NOTES

Red Chili Powder is optional. You may skip the Ghee to make less calorie version. Instead of a Pressure cooker, the Dal can be cooked in a pan however, it may lead to extra time for cooking.

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