Cholar Dal

Method

1. 1

   Soak chana dal: Wash 1 cup chana dal thoroughly. Soak in plenty of water for 2 hours. Drain and set aside.

2. 2

   Cook chana dal: Pressure cook the soaked dal with 2.5 cups water for 3 whistles. It should be cooked but still hold its shape — not mushy. Drain excess water and save it.

3. 3

   Prepare coconut paste: Blend together half cup grated fresh coconut, 1 tsp cumin seeds and 2 dried red chillies with a little water to a smooth paste. Set aside.

4. 4

   Heat oil and temper: Heat 2 tbsp oil in a pan. Add 1 tsp cumin seeds and 2 dried red chillies. When they splutter, add 1 tsp ginger paste and fry for 1 minute.

5. 5

   Add onion: Add 2 finely chopped onions and cook on medium heat for 10 minutes until golden brown. This is the flavour base.

6. 6

   Add tomato and spices: Add 2 chopped tomatoes, half tsp turmeric, 1 tsp coriander powder and salt. Cook for 6 minutes until tomatoes are soft.

7. 7

   Add coconut paste: Add the prepared coconut paste to the pan. Cook for 5 minutes on medium heat, stirring constantly until the raw smell of coconut disappears.

8. 8

   Add cooked dal: Add the drained chana dal and 1 cup of the saved dal water. Mix gently without breaking the dal. Bring to a boil.

9. 9

   Simmer and finish: Reduce heat and simmer for 8-10 minutes. Add 1 tsp ghee, 1 tsp garam masala and a pinch of sugar — a Bengali characteristic. Mix gently.

10. 10

    Taste and serve: Adjust salt. Garnish with fresh coriander and grated coconut. Cholar dal is traditionally served with luchi (deep-fried puri) at festivals and celebrations.