If you want to try a Bengali-style dal prepared for everyday diet and festive occasions, Bengali-style chana daal is the best option. Try this recipe to enjoy delicious daal.
Bengal-style chana daal is most often made for celebrations like Durga Pooja and weddings. Like Dal Makhani is an integral part of Punjabi weddings and celebrations, chana dal or the scholar daal is an essential part of memorable celebrations for Bengali people.
The Bengali-style chana daal is sweet and fragrant because of the use of whole spices. The chana dal is thick in consistency. You can change the consistency of the dal as per your requirement.
Ingredients
Following are the primary ingredients that are used in preparing Bengali-chana dal.
- 200 gm Chana dal
- 20 gm thinly sliced coconut
- 20 gm resins
- 20 gm mustard oil
- 1pc cinnamon
- Five pieces cardamom
- Three pieces cloves
- Four pieces Bay leaves
- 2 pieces Dried red chili
- ½ tsp cumin seeds
- ¼ tsp asafoetida
- 30 gm ginger paste
- Turmeric powder
- ½ tsp coriander powder
- 3 gm cumin powder
- Six pieces of green chilies
- 5 gm ghee
- 18 gm salt
- 24 gm sugar
- Water
How To Cook?
- Begin the process by rinsing the chana dal in water. Soak the dal in water for at least two hours. After two hours, strain the dal and put it into a boiling pot.
- Add water to the pot or a pressure cooker. You can also add bay leaves and salt into the water before boiling the chana dal.
- Next, prepare a spice slurry by mixing ginger paste, cumin powder, coriander powder, and turmeric powder.
- Heat mustard oil in a cooking pan and add thinly sliced coconut. When the coconut turns golden brown, remove it from the pan and set it aside.
- Next, add red chilies, cardamom, cumin seed, cinnamon, cloves, and hing for tempering.
- Add the spice slurry you prepared. Cook on a medium flame for almost 6 minutes. Make sure that the raw smell of the spices is gone. Add slit green chili and raisins and keep on cooking the mixture.
- Now, add the boiled dal along with the water to the pan.
- Let the dal bubble till it thickens. Then, you can let the dal boil as per your preference for a softer or harder dal.
- Pick out the soft green chili from the dal and mash it with a spoon. Add it back to the dal. Add sugar to the daal before adding ghee.
- Allow the dal to rest covered for 5-minutes before serving.
You can serve the Bengali chana daal with rice, chapati, and Lucchi. Cook this delicious dal for this weekend, and trust me, your family members will love the taste. Stay glued for more amazing recipes.
Conclusion
Bengali Chana dal is one of the most favorite lentil options for people. The dal is specially cooked in the festive season or wedding season. Try this recipe and let us know if you loved the taste of Bengali Chana dal or not.
