Chhola’r Dal: Curried Split Bengal Gram
Ingredients
- 200g Chhola’r dal (split Bengal gram)
- 700g water
- 6g salt
- 4 bay leaves
- ½ tsp cumin seeds
- 1 piece cinnamon
- 5 pieces cardamom
- 3 pieces cloves
- 2 pieces dried red chillies
- ¼ tsp hing (asafoetida)
- 20g coconut, thinly sliced
- 6 pieces green chillies
- 20g raisins
- 30g ginger paste
- 3g cumin powder
- ½ tsp coriander powder
- 2g turmeric powder
- 50g water (for paste)
- 24g sugar
- 12g additional salt
- 5g ghee
- ¼ tsp Bengali garam masala
- 20g mustard oil
Short Introduction
Chhola’r Dal is a flavorful and aromatic dish made with split Bengal gram. This lentil curry is known for its slightly thick consistency, rich flavor, and sweetness, making it a perfect accompaniment to rice or Indian bread.
Step-by-Step Method
- Preparation of Dal: Rinse 200g of chhola’r dal thoroughly under running water. Soak it in water for at least 2 hours. After soaking, strain the dal and transfer it to a pot or pressure cooker.
- Cooking the Dal: Add 700g of water and 6g of salt to the pot or cooker. Incorporate 4 bay leaves into the mixture. Cook on medium heat until the dal becomes soft but remains whole. If using a pressure cooker, cook for 2 whistles. Your cooking time might vary based on the cooker used.
- Spice Preparation: In a mixing bowl, create a paste by combining 30g of ginger paste, 3g of cumin powder, ½ tsp coriander powder, 2g turmeric powder, and 50g water. Set this mixture aside.
- Frying Coconut: Heat 20g of mustard oil in a pan. Add the thinly sliced coconut and fry until golden brown. Once done, remove the coconut from the pan and set it aside.
- Tempering Spices: In the same pan, temper 2 dried red chillies, 5 pieces of cardamom, 3 cloves, a piece of cinnamon stick, and ½ tsp cumin seeds in the remaining oil. Add a pinch of hing and fry until fragrant.
- Combining Ingredients: Add the prepared ginger-spice paste to the tempered spices and fry over medium heat until the raw smell disappears. Stir in the slit green chillies, followed by the raisins.
- Finishing the Dal: Now, add the boiled chhola’r dal, adjusting the salt to taste (12g) and add sugar (24g). Let the dal simmer on medium heat until it thickens. If serving with rice, maintain a thinner consistency; thicken further for luchi or kochuri.
- Final Touches: Mash a green chilli and mix it back into the dal. Stir in the fried coconut and sprinkle with garam masala (¼ tsp) and ghee (5g). Turn off the heat, cover, and let the flavors meld for a few minutes before serving.
Cooking Tips & Variations
- You can add vegetables like spinach or peas to enhance nutritional value.
- For a spicier version, include more green chillies or additional dried chillies.
Serving Suggestions
Serve chhola’r dal hot with fluffy steamed rice, luchi, kochuri, or parota. It pairs beautifully with begun bhaja (fried eggplant) or any vegetable dish.
Storage Instructions
Chhola’r dal can be refrigerated in an airtight container for up to 3 days. Reheat thoroughly before serving.
Nutrition Information
Chhola’r dal is a rich source of protein, fiber, and essential nutrients. It is low in fat and can be a part of a balanced diet.
FAQs
What is chhola’r dal?
Chhola’r dal is a type of lentil dish made from split Bengal gram, known for its unique flavor and nutritional benefits.
How long should I soak chhola’r dal?
Soak chhola’r dal for at least 2 hours to ensure it cooks evenly and becomes soft.
Can I use other types of dal?
While this recipe is specifically for chhola’r dal, you can experiment with other lentils, though cooking times may vary.
What can I serve with chhola’r dal?
Chhola’r dal pairs excellently with rice, luchi, kochuri, or various types of Indian bread.
How do I store leftover chhola’r dal?
Store leftover dal in an airtight container in the refrigerator for up to 3 days, and reheat it before serving.
Is chhola’r dal suitable for vegetarians?
Yes, chhola’r dal is a vegetarian and vegan-friendly dish.
How can I thicken the dal?
You can thicken the dal by simmering it longer or by adding a small amount of mashed potatoes.
Is it necessary to use ghee?
While ghee adds flavor, you can substitute it with oil or omit it for a lighter version.
Can I make chhola’r dal spicy?
Yes, you can increase the number of green chillies or add more spice mix for a hotter dish.
What is Bengali garam masala?
Bengali garam masala is a spice blend commonly used in Bengali cuisine, adding warmth and flavor to dishes.
