Bengali Cholar Dal (Chana Dal) Recipe / No garlic, No onion

May Goddess Durga Bless You with Power and Wisdom

Happy Durga Pooja.

Durga Puja is the biggest Bengali festival and all Bengali’s wait for these 5 days to celebrate Durga Puja.

Bengali's all over the world during these days of Durga Puja rejoice to their heart's content reconnecting with friends and relatives. Durga Puja is an occasion when the familiar sound of Dhak, Dhunuchi nachh,the mild fragrance of Shiuli, gives a familiar tug to every Bengali’s  heart.

 No matter if we are out of country or in India, we miss the festive excitement. We wait to wear the new clothes and jewelry brought specially for this occasion. Even though I am far away from India, I can still smell the Puja fragrance in the air.  Today I am going to share puja's special recipe.

 Cholar dal or chana dal is prepared in different ways throughout India. This preparation is very specific in Bengal. This authentic Bengali recipe has an affluence of a sweet taste in it.

It is my mother’s recipe, even though I have made this dal so many times I can never make it like my Maa; there is always something missing …  Today I again I asked her how to make it. Whenever I go to Krishnagar, to my parent’s house, my kids love to eat this dal made by my maa. It goes very well with Puri (luchi).

Ingredients

1 cup Cholar Dal (Chana Dal/Split Bengal Gram)

2 tsp oil

1 dry red chili

2 bay leaves

1 tsp cumin seeds (Jeera)

2 green chilies

1 tsp Ginger paste

1 tsp cumin powder

½ turmeric powder

Salt as per taste

1 tbsp Fresh coconut cut into small pieces

¼ tsp sugar

 1 tsp ghee

A  pinch of asafoetida (Hing)

1tsp garam masala powder

Serving 2 -3

Procedure

 Heat a pan with oil and add coconut pieces, fry them until golden brown. Keep it aside.

Wash the lentil until the water runs clear. Wash and slit the green chili. Boil dal with ginger paste, salt and green chili. Don’t overcook the dal. Each and every lentil should be separate and whole for this recipe. I used a pressure cooker (but it can be covered and cooked in a pan/pot)

Once the lentils are cooked, add turmeric powder and ready to temper/season the dal.

Now heat oil/ ghee in a kadai or pan on medium heat. Add bay leaves, then red chili ,stir for 8 -9 seconds then add Cumin seeds stir few seconds add   asafoetida, now add cooked chana dal and add cumin powder. Add sugar, salt as required.

Simmer at low heat while occasionally stirring, for about 10 minutes

.

Let the dal thicken a bit. If you want to have a runny consistency you may add water. If you want it thick, simmer to have the extra water evaporate.

Add the fried coconuts , ghee& garam masala powder.

Cholar (chana) dal is traditionally eaten with fulko luchi( puri) or kuchori.

Note

If you want you can add raisins for garnishing.