Dal Cookbook by Unknown

Author:Unknown
Language: eng
Format: epub
Tags: COOKING / Regional & Ethnic / Indian & South Asian
Publisher: Grub Street Cookery
Published: 2014-10-19T00:00:00+00:00

Bengali Coconut Chholar Dal

Prior to the partition of India in 1947 Bengal was one single state. Now mostly Hindu Bengalis live in West Bengal and mainly Muslim Bengalis in Bangladesh in eastern Bengal. However this dish has been cooked for millennia in undivided Bengal and is still a favourite in both the regions.

250g yellow split Bengal gram dal (chana dal)

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon chilli powder

½ coconut, sliced and cubed like croutons

2 tablespoons cooking oil

1 tablespoon whole garam masala mix (consisting of a couple of cinnamon sticks, four cloves and four small cardamom pods)

2 bay leaves

1 teaspoon raisins

1 teaspoon ghee

salt, to taste

Boil the gram dal in approximately 700ml water with cumin, turmeric and chilli till mushy and set aside. Fry coconut cubes in the cooking oil to light brown and drain. In the same hot fat put in the whole garam masala and bay leaves. Keep frying till the aroma rises but do not burn them. In this recipe they remain whole throughout so as to release more flavour to neutralise the smell of fried coconut. Tip the cooked dal in with the spices and stir in the cubed fried coconuts and raisins. Stir in 1 teaspoon of ghee and salt, to taste. Use a hand held whisk to blend everything together and turn the heat off. The consistency should be on the thick side. Serve with luchis (page 122), rotis (page 118) or parathas (page 119).

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