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