Name: Cholar Daal or Dal recipe by Pranav Shah at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: Cholar Daal (Bengal gram) 250 grams; Water 6 cups; green chillies 4-6; turmeric powder 1 tsp; sugar 3 tsp; salt to taste; oil 2 tbsp or ghee 1 tbsp; bayleaf 2; coconut grated; cinnamon 1 piece; cardomoms 3-4; cloves 4-6; red chillies 2 (dried); cumin seeds 1 tsp

Ingredients Serving: 6

Cholar Daal (Bengal gram) 250 grams
Water 6 cups
green chillies 4-6
turmeric powder 1 tsp
sugar 3 tsp
salt to taste
oil 2 tbsp or ghee 1 tbsp
bayleaf 2
coconut grated
cinnamon 1 piece
cardomoms 3-4
cloves 4-6
red chillies 2 (dried)
cumin seeds 1 tsp

Instructions

Heat a frying pan well, reduce heat and roast separately cinnamon, cardamoms and cloves, the dried red chillies and cumin seeds. Grind the garam masala and other spices separately to a fine powder.
Bring the water to boil in a pan and add the cholar daal. Take the scum off the daal and reduce the heat. Cook until it is half done. Add the green chillies.
Add the turmeric, sugar and salt to taste. Cover and cook until done over a medium fire. Make note that the daal should be stirred continuously so that it doesn’t stick to the bottom of the pan.
In a small frying pan, heat the oil or ghee to smoking. Reduce heat and add the bay leaves and the coconut. Add daal and fry until the coconut is light brown.
Cover and simmer for 5 mins. The consistency of the daal should be thick, and the taste should be sweet (not too much).
To finish, sprinkle the powdered garam masala, the red chilli powder and cumin seed powder over the daal and cover. Do not stir until ready to serve.
Serve hot, garnished with grated coconut and coriander leaves, with roti or steamed rice.

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