Cholar Dal is a traditional Bengali recipe of chana dal or split Bengal gram cooked with coconut and spices. It is made without onion and garlic and best served with luchi or poori.
Meanwhile take 1 inch cinnamon, 2 green cardamoms and 2 to 3 cloves.
Crush the whole spices in a mortar-pestle, till they are powdered. place the spice powder aside.
If you want to reduce the soaking time of dal, then heat water and soak the dal in hot water for 30 minutes. Drain the water.
Making cholar dal
Once the dal is soaked, then drain all the water. Add the soaked chana dal and turmeric powder in the pressure cooker.
Next add water.
On a medium to high heat pressure cook the dal for 4 to 5 whistles.
The grains should be separate, but cooked thoroughly.
Once the pressure settles down naturally, then remove the lid
Add sugar and salt to the dal. if using cashewnuts and raisins then add them now.
Stir and keep the cooker on a low heat to simmer the dal, till the water reduces a bit.
When you add the tempering to the dal, it should have the right consistency - meaning it should be slightly thick.
Remember that on cooling the dal will become more thick.
While the dal is simmering and beginning to thicken, prepare the tempering.
Tempering for cholar dal
Heat 1 tablespoon ghee or oil in a pan. First add the following spices - 1 bay leaf (tej patta) and ½ teaspoon cumin seeds.
Next add 1 teaspoon grated ginger. Also add 2 to 3 dried red chilies, 1 pinch of asafoetida (hing) along the powdered whole spices.
Fry till they become fragrant. This takes a few seconds. Then pour this tempering in the dal. Mix well.
Stir and then add cumin powder and red chili powder. Mix well.
Simmer the dal for 1 to 2 minutes more. Switch off the heat. Cover with a lid and set aside.
In the same pan take 1 tablespoon ghee or oil. Add 2 tablespoons chopped or grated coconut. fry till the coconut becomes light brown.
Add the fried coconut along with the ghee or oil to the dal. Mix well.
Serve Cholar Dal with luchi, koraishutir kachori and even steamed rice if you prefer.
Notes
If the Cholar Dal becomes thick after its pressure cooked, then add some hot water to thin it. The consistency of the dal can always be adjusted by adding less or more water after its cooked.
When you add the tempering to the dal, it should have the right consistency, that is, it should be slightly thick. Remember that on cooling, the dal will become thicker.
Avoid asafoetida (hing) to make a gluten free version of this dal.
You can skip ginger if you do not prefer it.
The recipe can be scaled easily to make a smaller portion or a larger batch.
You can cook the lentils in an Instant Pot adding water as needed.
If you soak the lentils for more time, the cooking time will also reduce.