Bengali Chola Dal

Cook along · 11 steps

Method

1. 1

   Wash chana dal thoroughly. Add water and soak for 2 hours.

2. 2

   Drain water and transfer dal to a pressure cooker. Add 1 tsp salt, ½ tsp turmeric powder, bay leaves, and 5 cups water. Cover and cook on low flame for 2 whistles.

3. 3

   Let cooker cool naturally. The dal should be cooked but still hold its shape — not mushy.

   

4. 4

   Prepare masala paste: combine ginger paste, cumin powder, coriander powder, turmeric powder, and ¼ cup water. Mix well.

5. 5

   Heat 4 tbsp mustard oil in a pan until it smokes. Fry coconut pieces on low flame for 2 minutes. Add cashew nuts and fry until golden and crispy. Add raisins and fry briefly. Remove and set aside.

6. 6

   In the same oil, add cloves, cinnamon sticks, green cardamoms, dry red chilies, asafoetida, and cumin seeds. Fry on low flame.

   

7. 7

   Add the masala paste. Cook on low flame for 2-3 minutes until oil starts separating.

8. 8

   Add the boiled dal along with its water. Add salt to taste. Mix and let it boil on medium flame for 10 minutes.

9. 9

   Add sugar, green chilies, fried dry fruits, ghee, and garam masala. Mix and cook for 1 more minute.

   

10. 10

    For serving with rice, keep the consistency thin. For roti, paratha, or luchi, cook until thicker.

11. 11

    Offer to Lord Jagannath with tulsi leaves and serve as prasad.