Wednesday, September 30, 2009

Cholar Daal

While flipping through the pages of Hawkins recipe booklet, I came across this recipe. I modified it to suit our taste as well as the availability of the ingredients in my pantry and fridge. So I do not claim that it's an original or authentic Bengali recipe. I would like to admit that it's definitely "loved by all" recipe for us. ;-)

Cholar Daal
Bengali Chana Daal
1 cup chana daal/Bengal grams, washed

2 tsp mustard oil
2-3 red chilies, halved
1 green chili, chopped
1/2 tsp cumin seeds
2 bay leaves
2 green cardamoms
3 cloves
2" cinnamon stick
2" ginger, peeled & chopped

You will also need,
1 tsp jaggery
salt to taste

1 tsp ghee/clarified butter/toop

1. Heat oil in a pressure cooker. Add all the ingredients for tempering.
2. As they start spluttering, add drained daal and 1 1/2 cup water.
3. Pressure cook for 2-3 whistles. Let the pressure drop down.
4. Open the lid of the pressure cooker. Add salt, jaggery. Bring to simmer.
5. Garnish with ghee

Note -
1. Make sure that the daal is not completely mashed. So the whistles should not be more than 3 max.
2. Small cut coconut pieces can also be fried and added to this daal.

Hawkins Recipe Booklet


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