Cholar Dal (Bengali Chana Dal with Coconut)

Ingredients

Contains dairy, tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Put the rinsed chana dal in a bowl and cover with water to soak.

   30 min
2. 2

   Drain the soaked dal and set it in a medium pot with 4 cups fresh water, turmeric and 1 teaspoon salt.

3. 3

   Bring the pot to a boil over medium-high heat, skim any foam, then lower to a gentle simmer.

   2 min
4. 4

   Meanwhile, make a coconut-ginger paste: put grated coconut and grated ginger in a blender with 2–3 tablespoons water and grind to a coarse paste; set aside.

5. 5

   In a small frying pan, heat 3 tablespoons ghee over medium heat and add bay leaves, cinnamon stick and panch phoron.

6. 6

   When the spices crackle (about 30 seconds), add cumin seeds, crushed green chilies and raisins and sauté for 30–45 seconds to plump the raisins.

   1 min
7. 7

   Pour this hot spice mix into the simmering dal, stir once, cover and continue to simmer until the dal is tender but still holds shape, about 30–35 minutes—add more water if it thickens too much.

   35 min
8. 8

   Ten minutes before the dal is done, stir in the coconut-ginger paste and jaggery and adjust salt; simmer uncovered so some of the coconut melds into the dal but it does not dry out.

   10 min
9. 9

   When the dal is cooked to your liking (soft with a little texture), remove the cinnamon and bay leaves and turn off the heat.

10. 10

    Finish by stirring in the remaining 1 tablespoon ghee and scatter chopped cilantro; taste and adjust seasoning.

11. 11

    If you prefer to cook in a pressure cooker: after step 2, close the cooker and cook on medium heat for 3 whistles, then lower heat and let pressure release naturally 10 minutes; then follow steps 4–11, adding coconut paste and jaggery after opening.

    13 min