Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
½ bowl (daal bowl) split chickpeas/chana daal/chholar daal; ½ cup grated coconut; ½ tsp ginger paste; 1 small-sized tomato chopped; ½ tsp ghee (clarified butter).


Spices:
  • 1 inch cinnamon stick
  • 4 green cardamom
  • 4 cloves
  • 1 tsp whole cumin
  • ½ tsp cumin paste/powder
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • 1 dry chilli
  • ½ tsp turmeric powder
  • ½ tsp sugar
  • salt to taste.
Steps:
  1. Pressure cook the lentils with a pinch of salt, turmeric powder and whole garam masala (cinnamon, cardamom and clove) for 4-5 whistle and wait until the pressure is fully released.
  2. Temper the oil in a pan with dry chilli and whole cumin.
  3. When the cumin seeds start to splutter, add ginger paste and fry for a while.
  4. Add chopped tomatoes and fry until it becomes soft.
  5. Add turmeric powder, salt, sugar and cumin powder/paste. Cook for 5 minutes.
  6. Add the boiled lentils and let it be cooked until it becomes thick.
  7. Add more salt and sugar, if needed, according to your taste.
  8. Add ghee and garam masala powder. Wait for 2 minutes.
  9. Turn off the heat.
  10. Garnish with grated coconut.
  11. Now the daal is ready to be served with luchi (puri) or paratha.


Tips: Don’t waste the excess water in which the daal (lentils) was boiled. Use it while cooking the daal (lentils) for adjusting the thickness.



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