West Bengal

Cholar dal

Name: Cholar dal
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 1 cup soaked 2 hours chana dal (split chickpeas); 4 cups water; 1/2 tsp turmeric (ground turmeric); 1/4 cup in small slivers fresh grated coconut; 1 heaped tbsp plus 1 tsp ghee; 2 bay leaf (indian bay leaf); 1 tsp cumin seeds; 2 dried red chilli; 2 cardamom 1 inch cinnamon, 3 cloves whole spices; 1 inch grated ginger; 1 slit green chilli; 1 tbsp raisins; 2 tsp sugar; Salt, to taste; 1/2 tsp roasted cumin powder (ground cumin)

A dal with coconut and raisins. Bengal sees no reason to apologise.

45 minTime

11 gProtein each

mildSpice

2hPlan ahead. Soak for 2 hours first; the 45 minutes come after.

The dal that dates luchi3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

307kcalsame

11 gproteinsame

8 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chana dal (split chickpeas)1 cup, soaked 2 hours

Water4 cups

Turmeric (ground turmeric)½ tsp

Fresh grated coconut¼ cup, in small slivers

Ghee1 heaped tbsp plus 1 tsp

Bay leaf (indian bay leaf)2

Cumin seeds1 tsp

Dried red chilli2

Whole spices2 cardamom, 1 inch cinnamon, 3 cloves

Ginger2.5 cm, grated

Green chilli1, slit

Raisins1 tbsp

Sugar2 tsp

Saltto taste

Cumin powder (ground cumin)½ tsp, roasted

Method

5 steps

1Pressure cook the soaked dal with turmeric and the water for 2 whistles. Let the pressure release naturally.
2Fry the coconut slivers in the ghee until golden. Lift them out.
3In the same ghee, add bay leaves, cumin, red chillies and whole spices, then the ginger and green chilli.
4Pour in the dal. Add salt, sugar, raisins and half the coconut. Simmer, stirring now and then.
5Finish with roasted cumin powder and the rest of the coconut. Serve hot with luchi.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

West Bengal

Cholar dal

A dal with coconut and raisins. Bengal sees no reason to apologise.

45 minTime

11 gProtein each

mildSpice

2hPlan ahead. Soak for 2 hours first; the 45 minutes come after.

The dal that dates luchi3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

307kcalsame

11 gproteinsame

8 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chana dal (split chickpeas)1 cup, soaked 2 hours

Water4 cups

Turmeric (ground turmeric)½ tsp

Fresh grated coconut¼ cup, in small slivers

Ghee1 heaped tbsp plus 1 tsp

Bay leaf (indian bay leaf)2

Cumin seeds1 tsp

Dried red chilli2

Whole spices2 cardamom, 1 inch cinnamon, 3 cloves

Ginger2.5 cm, grated

Green chilli1, slit

Raisins1 tbsp

Sugar2 tsp

Saltto taste

Cumin powder (ground cumin)½ tsp, roasted

Method

5 steps

1Pressure cook the soaked dal with turmeric and the water for 2 whistles. Let the pressure release naturally.
2Fry the coconut slivers in the ghee until golden. Lift them out.
3In the same ghee, add bay leaves, cumin, red chillies and whole spices, then the ginger and green chilli.
4Pour in the dal. Add salt, sugar, raisins and half the coconut. Simmer, stirring now and then.
5Finish with roasted cumin powder and the rest of the coconut. Serve hot with luchi.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Cholar dal

Make it your way

Ingredients

Method

Cholar dal

Make it your way

Ingredients

Method

Make it a meal