Ariso Recipes
25 minutes.
Bengali
Looks Clean
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To prepare coconut-infused cholar dal, start by soaking the chana dal in water for 5 to 6 hours or overnight.
Pressure cook the soaked chana dal with a pinch of salt and turmeric powder until it's just cooked. be careful not to overcook it to maintain its texture.
In a heavy-bottomed pan, heat a little oil and shallow fry the dry coconut slices until they turn a beautiful golden color. then, remove them from the pan and set them aside.
In the same pan, add a mixture of ghee and mustard oil and let it heat up.
Add the crushed cinnamon stick and cardamom pods. when they release their aromatic flavors, introduce the bay leaves, cumin seeds, and dry red chillies. allow them to sizzle.
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