Narkel Diye Cholar Dal(Bengal gram with fresh coconut)

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

Ingredients:

Chola dal – 150 gms

Green Cardamom (whole)- 2 nos

Cloves (whole)- 2 nos

Cinnamon stick – ½ inch piece

Dry red chilli – 1no.

Bay leaves – 2 nos

Jeera (whole) – ¼ tsp

Kaju & raisin (kishmish) – 1 tsp each

Fresh coconut cut into small pieces – 1 tbsp

Jeera paste – ½ tsp

Ginger paste – ½ tsp

Ghee – 2 tsp

Garam masala powder – ½ tsp

Green chilli – 2 nos. slit length-wise

Turmeric powder – ½ tsp

Red chilli powder – ¼ tsp

Sugar – ¼ tsp

Salt – as per taste

Oil – 50 ml (sunflower oil)

Bhaja masala powder:

Dry red chilli – 2

Tej pata (bay leaves) – 1

Jeera (whole) – 1 tbsp

Roast the above ingredients on a tawa till it emits the beautiful aroma. Let it cool and then dry grind to a coarse powder. Keep aside.

Procedure:

Boil dal with bay leaves, cinnamon stick, turmeric and salt. Do not overcook the dal. They should be whole after having been boiled.

Heat oil and sauté kaju and kishmish and keep aside. Add jeera, cloves, green cardamom, green chilli and dry red chilli. Sauté lightly and add the coconut pieces, toss lightly till the coconut pieces turns golden. Now add the ginger paste & jeera paste. Sauté for some time and add ½ cup water. Add turmeric powder, chilli powder, kaju and kishmish and the boiled dal (slightly mashed by hand). Let the dal thicken a bit and then add 1 tsp bhaja masala powder, 1 tsp ghee, garam masala powder ½ tsp and let it come to a boil. Let it stand in the pan for 5-7 min. Dish it out with 1 tsp ghee.

This dish is traditionally had with fulko luchi or kochuri. Goes well with roti (chapatti) as well.