Bengali Cholar Dal

Bengali Cholar Dal Recipe

0
0 Rating

About Bengali Cholar Dal Recipe:

Chana dal cooked in Bengali style seasoned with kopra (dry coconut) and whole spices. It is tempered with mustard oil, chopped ginger, green chillies and bay leaf.

... Read More
  • 1 Hr
  • 14 Ingredients
Ingredients
Adjust Servings :
MinusCircle1PlusCircle

Ingredients for Bengali Cholar Dal Recipe

  • 1/4 cup Chana dal washed and soaked
  • 0.13 Turmeric powder tps
  • As required Salt
  • 0.63 cup Water
  • 1/4 teaspoon Mustard oil
  • 0.13 cup Dry coconut
  • 1/4 tablespoon Mustard oil
  • 0.13 teaspoon Cumin Seeds
  • 3/4 No.s Dry red chillies
  • 1/2 No.s Cloves
  • 1/4 stick Cinnamon inch
  • 1/4 inch Ginger chopped
  • 1/2 No.s Green chillies slit
  • 1/4 No.s Bay Leaf
Nutrition
  • 11g Fat(11.19%)
  • 13g Protein(13.13%)
  • 49g Carbs(48.75%)
  • 26g Fiber(26.26%)
  • Other(0.67%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Bengali Cholar Dal Recipe

STEP 01

In a pressure cooker add 1 cup washed and soaked chana dal, ½ tps turmeric (haldi) powder, salt to taste and 2 ½ cups water. Pressure cook for 8 whistles and then simmer for 5 minutes. Allow the pressure to release naturally.

STEP 02

In a preheated pan add 1 tsp mustard oil, ½ cup dry coconut (kopra) cut into small pieces and saute till golden brown. Transfer to a bowl and keep aside.

STEP 03

In the same pan add 1 tbsp mustard oil, ½ tsp cumin seeds, 3 dry red chillies, 2 cloves(lavang), 1 inch cinnamon stick (dalchini), 1 inch chopped ginger, 2 slit green chillies, 1 bay leaf and saute for a few seconds till the cumin crackles.

STEP 04

Add the cooked dal and mix to combine well with the tempering. Add the roasted kopra.

STEP 05

To adjust the consistency of the dal add ¼ cup to ½ cup water and allow to boil for 3 to 4 minutes. Turn off the heat.

STEP 06

Serve hot with rice and sabji.