Bengali Cholar Dal

Ingredients

Chana dal/gram dal – 1 cup

Turmeric powder – ½ tsp

Asafoetida – a pinch

Freshly grated coconut – 1 tbl.sp

Sugar – ½ tsp

Salt as per taste

Green chilli – 2

Grated ginger – 1 tsp

For tampering

Few pieces of coconut sliced

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Red chilli- 2

Cardamom – 1

Cloves – 2

Cinnamon – 1 inch piece

Bay leaf – 1

Method

Wash and cook dal by adding water, turmeric powder and asafoetida till the dal becomes soft and tender.

Heat oil in a pan and fry sliced coconut till golden brown in color. Remove and keep aside.

In the same pan, add one tsp of ghee and fry cardamom, cinnamon, cloves and bay leaf. Then add mustard seeds and cumin seed and when it splutters add red chilli. Then add cooked dal. Mix well and add salt, sugar, grated ginger and coconut  and leave it to simmer on a low flame for 10 minutes. Garnish with green chilli and sliced coconut.

Serve hot with poori or rice.

Masoor Dal In Bengali Style

Ingredients

Masoor dal – 1 cup

Ginger – 1 tsp grated

Garlic flakes – 1 tsp chopped

Turmeiic powder – ½ tsp

Red chillies – 2 to 3

Green chillies – 2 slit open

Panchphoron – 1 tsp

Onion – 1 chopped

Sugar – ½ tsp

Salt as per taste

Coriander leaves for garnishing

Panch phoron

Cumin seed – 1 tsp

Fennel seed – 1 tsp

Mustard seed – 1 tsp

Nigella seed – 1 tsp

Fenugreek seed – ½ tsp

Mix all together and take 1 tsp for tampering

Method

Soak masoor dal in water for few minutes and then pressure cook it by adding green chilli, ginger, garlic and turemeric powder.

For tampering, heat mustard oil in a pan, add panchphoron. When it starts to splutter, add red chilli and onion. Cook till onion becomes soft. Add dal and cover immediately so that all the flavor is absorbed by the dal. Garnish with coriander leaves and serve hot.