cholar dal , how to make cholar dal | bengali style chana dal

Need a gluten free and lacto ovo vegetarian main course? cholar dal , how to make cholar dal | bengali style chana dal could be an amazing recipe to try. One serving contains 571 calories, 20g of protein, and 19g of fat. For $1.47 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe from Veg Recipes of India has 236 fans. If you have coconut, ghee butter, chana dal, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour. With a spoonacular score of 84%, this dish is outstanding. Users who liked this recipe also liked chana dal , how to make chana dal fry | easy chana dal, mah ki dal or kaali dal , how to make punjabi maa ki dal, and lauki chana dal sabzi , how to make lauki chana dal curry.

Servings: 2

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

pick and rinse the dal well.soak the dal for an hour in water.if you want to reduce the soaking time, then heat water and soak the dal in hot water for 30 minutes.drain the water.add the soaked chana dal, turmeric powder and 3 cups water in the pressure cooker.on a medium to high flame pressure cook the dal for 4-5 whistles.the grains should be separate and yet cooked thoroughly.once the pressure settles down on its own then remove the lidadd sugar and salt to the dal.stir and and keep the cooker on a low flame to simmer the dal, till the water reduces a bit.when you add the tempering to the dal, it should have the right consistency - meaning it should be slightly thick. remember that on cooling the dal will become more thick.while the dal is simmering and has begun to get thick, prepare the tempering.heat ghee or oil in a pan.first add all the whole spices - bay leaf, cinnamon, cloves, cardamom and dry red chilies.fry till they become aromatic. this takes some seconds.add the asafoetida and fry for a few seconds.now add the coconut and fry till the coconut becomes light brown.pour the whole tempering mixture in the simmering dal.stir and then add cumin powder, red chili powder, raisins and cashews.simmer cholar dal for 1-2 minutes more.serve cholar dal with luchi, bengali peas kachori and even steamed rice if you prefer.

 

Step by step:

1. pick and rinse the dal well.soak the dal for an hour in water.if you want to reduce the soaking time, then heat water and soak the dal in hot water for 30 minutes.drain the water.add the soaked chana dal, turmeric powder and 3 cups water in the pressure cooker.on a medium to high flame pressure cook the dal for 4-5 whistles.the grains should be separate and yet cooked thoroughly.once the pressure settles down on its own then remove the lidadd sugar and salt to the dal.stir and and keep the cooker on a low flame to simmer the dal, till the water reduces a bit.when you add the tempering to the dal, it should have the right consistency - meaning it should be slightly thick. remember that on cooling the dal will become more thick.while the dal is simmering and has begun to get thick, prepare the tempering.heat ghee or oil in a pan.first add all the whole spices - bay leaf, cinnamon, cloves, cardamom and dry red chilies.fry till they become aromatic. this takes some seconds.add the asafoetida and fry for a few seconds.now add the coconut and fry till the coconut becomes light brown.pour the whole tempering mixture in the simmering dal.stir and then add cumin powder, red chili powder, raisins and cashews.simmer cholar dal for 1-2 minutes more.serve cholar dal with luchi, bengali peas kachori and even steamed rice if you prefer.

Nutrition Information:

covered percent of daily need