Ariso Recipes
Bengali Cholar Dal with Coconut and Raisins
Last update date: February 24, 2012
Indulge in the flavors of Bengal with this delightful Cholar Dal. Nutty chana dal cooked to perfection, tempered with aromatic spices, and enriched with coconut and raisins. Pair it with fluffy Bengali Luchi for an authentic feast!
50 minutes.
Bengali
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Ingredients
4
How To Cook?
1
To begin making the bengali cholar dal with coconut and raisins, wash the chana dal thoroughly under running water until the water runs clear.
2
In a pressure cooker, add the chana dal along with salt, turmeric powder, bay leaf, green cardamom, cinnamon stick, and enough water to immerse the dal.
3
Pressure cook the dal for 2 to 3 whistles, ensuring that it doesn't get mashed completely.
4
Once the dal is cooked, set it aside and prepare the tempering.
5
Heat ghee in a wok/kadhai and add cumin seeds and asafoetida. wait until the cumin crackles.
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