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%Narkel diye Cholar Dal recipe aka Bengali Cholar Dal recipe debjanir rannaghar

Narkel diye Cholar Dal| Bengali Cholar Dal Recipe

Description

Narkel Diye Cholar Dal aka split Bengal Gram with fried coconut is a quintessential Bengali no onion no garlic Dal that we serve with Luchi or Porota.

Ingredients

Units Scale
  • 150g or 1 cup Cholar Dal / Split Bengal Gram
  • 1/2 Coconut
  • 15 Cashew Nut
  • 15 Raisin
  • 1 Tbsp. Ghee
  • 3 Tbsp. Mustard Oil
  • 1 Tbsp. Ginger Paste

Spices:

  • 1 Tsp. Turmeric Powder
  • 1/2 Tsp. Asafoetida
  • 1 Tsp. Cumin Powder
  • 1 Tsp. Dry-roasted Cumin Powder
  • 1/2 Tsp. Bengali Garam Masala Powder
  • 1/2 Tsp. Red Chili Powder (optional)
  • 1.5 Tsp Salt or to taste
  • 1.5 Tsp. Sugar

Tempering:

  • 3 Dry Red Chili
  • 2 Bay Leaf
  • 2 Black Cardamom
  • 5 Green Cardamom
  • 1 Tsp. Cumin Seed

Instructions

  1. Cut small slices of half of the coconut and make a paste of the remaining. Wash Cholar Dal under running water.
  2. Take washed Dal along with half of the Turmeric Powder and 1/2 Tsp. of salt in a pressure cooker.
  3. Add 4 cups of water and cover the Cooker with the lid with the vent weight on.
  4. Cook over the high flame until the pressure builds and then reduce the flame and cook till 4 whistles come out.
  5. Switch the flame off and open the lid when the pressure drops completely.
  6. Now take a pan and heat the Mustard Oil.
  7. Fry coconut chunks, cashew nuts, and raisins one by one.
  8. Temper the oil-ghee with Dry Red Chili, Bay Leaf, Cinnamon Stick, Black Cardamom, Green Cardamom, and Cumin Seed.
  9. Now add Asafoetida and mix.
  10. Now add 1/2 of the Ghee and mix.
  11. Add Ginger paste and cook on low flame.
  12. Add 2 Tbsp. of water and keep cooking till the oil comes out from the mixture.
  13. Now add the rest of the turmeric powder, red chili powder, 1/2 of the cumin powder, 1/2 of the Garam masala powder, and sugar and mix thoroughly.
  14. Add the coconut paste (you can use scrapped coconut as well) and cook till the mixture releases oil from the edges.
  15. Add cooked Dal along with the water.
  16. Now add fried coconut, cashew nuts, and Raisins. You may keep a little for garnishing.
  17. Adjust the salt and by covering the pan cook for around 5 minutes on low flame.
  18. Finish the dal with the rest of the Ghee and Garam Masala Powder.
  19. Add dry-roasted cumin powder and mix it.
  20. Serve Narkel Diye Cholar Daal hot with Luchi!

Notes

  • Red Chili Powder is optional.
  • You may skip the Ghee to make a less calorie version.
  • Instead of a Pressure cooker, the Dal can be cooked in a pan however, it may lead to extra time for cooking.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Side Dish
  • Method: Cooking
  • Cuisine: Bengali

Nutrition

  • Serving Size: 50g
  • Calories: 554
  • Sugar: 67.9g
  • Sodium: 502mg
  • Fat: 13.8g
  • Saturated Fat: 5.5g
  • Carbohydrates: 107.1g
  • Fiber: 8.9g
  • Protein: 11g
  • Cholesterol: 7mg

Keywords: bengali cholar dal recipe, narkol diye cholar dal recipe, bengal gram recipe, debjanir rannaghar

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Find it online: https://kitchenofdebjani.com/2018/04/narkel-diye-cholar-dal-recipe/

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