Cholar Dal is
a family favourite with luchi or kachori. When my son was little he always had
an issue with the fried coconut bits in the lentil. He wanted the dal to be velvety
smooth.
Since the
coconut is an essential flavor in this recipe, I had to come up with a way to
please him and not compromise on taste.
So, coconut
milk it was! That too the non fuss milk powder mixed with warm water…couldn’t
have found a better cheat than this J
RINKI’S
CHOLAR DAL Serves 3 to 4
Ingredients:
Bengal
Gram/Channa Dal/Cholar Dal - 1 cup (soaked in water for 30 mins)
Bay leaf/tej
patta – 1
Cinnamon
Stick - a piece
Cumin
seeds/Jeera - 1/2 tsp
Raisins/Sultanas/Kishmish
- 2 tblsp
Turmeric/Haldi
pdr - 1/2 tsp
Cumin/Jeera
pdr - 1/2 tsp
Coriander/Dhania
pdr - 1 tsp
Garam Masala
pdr - 1/2 tsp
Green
Chillies - a few
Ginger paste
- 1 tsp
Coconut milk pdr - 2tblsp (mixed with 1/4 cup warm
water)
Vegetable oil
- 2 tblsp
Sugar - 1 tsp
Salt - to
taste
Method:
1.
Pressure
cook the lentil along with the cinnamon and bay leaf.
2.
Add
the turmeric pdr to the cooked dal/lentil and mix it well.
3.
Heat
the oil in a pan and add the cumin/jeera seeds. Fry them till the seeds release
their aroma. Keep the flame at low.
4.
Add
the raisins and fry them till they puff up.
5.
Add
in the ginger paste and cook briefly.
6.
Now
add the cumin and coriander pdr. Cook them lightly.
7.
Add
in the cooked dal/lentil into the pan. Season with salt and sugar. Add the
green chillis. You may slit one and add it for heat.
8.
Bring
to the boil and let it simmer for 2 – 3 mins on low.
9.
Pour
in the coconut milk and mix it in. Leave it to cook till it comes to the boil
again. Switch off the heat.
10. Sprinkle the garam masala pdr over the
dal and mix well.
11. Serve hot with Luchi(Bengali fried
puffed bread) or Parantha or Kachori or Puri.
Note:
This is a mildly sweet
and fragrant recipe so the heat from the chilli should remain a hint.
© Rinki’s
Kitchen 2017
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