Narkel Diye Cholar Dal Recipe (Bengali Chana Dal With Fried Coconut Slices)
Narkel Diye Cholar Dal is a Bengali chana dal perfumed with fragrant whole spices.
Narkel Diye Cholar Dal is a Bengali chana dal perfumed with fragrant whole spices. Spiked with chillies and ginger, this dal is very tasty and is usually made in Bengali households very often. This dal is easy to make and is usually the part of Bengali festival. Make this dal at home this week and give your usual chana dal a twist.
If you like this recipe, you can also serve other Fish recipes such as
- 1 cup Chana dal (Bengal Gram Dal) , washed
- 1 tablespoon Raisins
- 2 tablespoon Dry coconut (kopra) , sliced
- 3 Cardamom (Elaichi) Pods/Seeds
- 2 inch Cinnamon Stick (Dalchini)
- 3 Bay leaves (tej patta)
- 2 teaspoons Ginger , grated
- 3 Green Chillies , slit
- 2 teaspoons Cumin seeds (Jeera)
- 1 teaspoons Turmeric powder (Haldi)
- 3 Dry Red Chillies
- 1/2 tablespoon Mustard oil
- 1/2 tablespoon Ghee
- 1 teaspoon Sugar
- Salt , to taste
How to make Narkel Diye Cholar Dal Recipe (Bengali Chana Dal With Fried Coconut Slices)
To begin making Narkel Diye Cholar Dal, Soak the dal for 5 to 6 hours.
Pressure cook the dal with a little salt and turmeric until just cooked, take care that the dal does not become too mushy.
Heat a little oil in a heavy bottomed pan and shallow fry the coconut slices till a gorgeous golden. Drain and set aside.
Heat the ghee-oil mixture in a pot. Throw in the crushed cinnamon and cardamom. Once they release their aroma, add the bay leaf, cumin seeds, dry red chillies and allow to splutter.
Add the grated ginger and green chillies, saute for a while and then gently pour the dal.
Simmer the dal over low flame, occasionally stirring, for about 5 to 7 minutes.
Add the raisins, sprinkle in the sugar and adjust the salt. (The dal is meant to have a thick consistency, you would not want it to be too thin). Finish with fried coconuts and serve hot.