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Cholar Dal
Cholar (chana) Dal by Ratna Prakash
Ingredients
- Chana (Bengal gram)Dal – 2 cups, soaked overnight or at least 2 hours
- Onion – 1, diced fine (about 3/4 cup )
- Tomato – 1, chopped into small pieces (about 3/4 cup)
- Ginger – 3/4 inch piece of fresh ginger, diced fine
- Coriander Leaves – 1 tablespoon, chopped, to garnish
- Coconut – 3 Tablespoons, grated
- Fennel Seeds – 1/2 Teaspoon
- Onion (kalaunji) Seeds – 1/2 Teaspoon
- Bay Leaf (tej patta) – 1 small
- Cinnamon – 1/2 inch piece
- Green Cardamoms – 6
- Cloves – 3
- Green Chillies – 3
- Ghee – 1 Tablespoon
- Turmeric Powder – 1/2 Teaspoon
- Sugar – 1 Teaspoon
- Roasted Cumin Powder – 1 pinch
- Salt – to taste
Method
Boil the dal with salt and turmeric powder till it is soft, but not mushy. Heat 2 tablespoons of ghee and toss in all the whole spices. Add the diced onion and ginger. Sauté till onions are soft. Add tomatoes and stir till the tomatoes are cooked. Add dal, let it come to the boil, then add coconut and 1 teaspoon of sugar. Add a pinch of roasted cumin powder. Garnish with chopped coriander before serving. It should be enough for 6 to 8 people.