¼cupCoconutFreshly and grated ( alternatively you can use dried coconut)
2-3Green chilli
2tbspGinger paste
½tspTurmeric powder
1 ½tbspMustard Oilor Vegetable Oil
1tspGhee
Saltto taste
Sugarto taste
For tempering:
½tspCumin seeds
1Dry red chilli
2smallBay leaves
1-2barkCinnamon stick
2-3Green Cardamom
3-4Cloves
¼tspHing or Asafoetida
Instructions
Add 2 cups of water in a pressure cooker, transfer the soaked lentil into the cooker
Sprinkle salt and turmeric powder, and put the lid on.
Place the cooker on the stove over high heat
let wait for one to two whistle, remove from heat and let the pressure go down all by itself
Alternatively, You can boil the lentil in an open pot. Fill a heavy-duty pot with water, add the soaked lentil, sprinkle salt and turmeric powder, and set it on the stove over high heat. When it comes to a rolling boil, it will form some froth, with the help of a ladle clean all the froth, reduce the temperature, cover partially with a lid and let it boil.
Lentil will be tender, but it should hold its shape.
Heat some oil in a skillet, add ghee
When ghee melted 1st add cumin seeds, then the rest of tempering. Give a stir to release flavour.
Add Coconut, over medium heat cook for few seconds, sprinkle little bit salt just for coconut.
When coconut changes its colour and releases fragrant, add boiled lentil to it, add about 1 cup of water and over high heat cook for few minutes.
When everything bubbled up, add sugar, green chillies
Reduce the temperature to medium-low, partially cover with a lid and let it simmer for further few minutes to incorporate everything together and the Dal becomes little thick.
Remove from heat and give 5-10 minutes standing time before serve.
Video
Notes
Bengali Cholar Dal is best enjoyed with Luchi. You can enjoy the dal with your other favourite bread.