A classic recipe from the Bengali cuisine, chana dal and coconuts cooked in a range of authentic Indian spices. Serve hot with luchi or steamed rice!
NARKOL DIYE CHOLAR DAL
Ingredients
2 tbsps grated fresh coconut
2 tbsps chopped fresh coconut
¾ cup Tata Sampann Chana Dal
3 bay leaves
2 tbsps mustard oil
1 tbsp ghee
1 tsp cumin seeds
1 inch cinnamon stick
1 dried red chilli
1-2 green cardamoms
1-2 black peppercorns
¾ tsp green chilli paste
A pinch of asafoetida (hing)
2 tsps sugar
1 tsp grated ginger
½ tsp turmeric powder
½ tsp cumin powder
½ tsp coriander powder
Bengali garam masala powder for sprinkling
1-2 green chillies, slit for garnish
Coriander sprig for garnish
Method
1. Wash thoroughly Tata Sampann Chana Dal with sufficient water and transfer into a pressure cooker. Add sufficient water and soak for 10 minutes.
2. Add 1 tbsp grated fresh coconut and 2 bay leaves in the pressure cooker. Cover and cook under pressure till 4-5 whistles are released. Allow the pressure to reduce completely.
3. Heat mustard oil in a non-stick pan, let the oil smoke. Add chopped coconut and sauté till golden brown. Transfer into a bowl and set aside.
4. Heat ghee in the same pan, add cumin seeds , remaining bay leaf, cinnamon stick, dried red chilli and green cardamoms and black peppercorns.
5. Add remaining grated coconut and sauté well. Add green chilli paste, asafoetida and mix well.
6. Add sugar, grated ginger and mix well. Cook till the sugar dissolves, Add turmeric powder, cumin powder and coriander powder. Mix well and cook for a few seconds.
7. Add the cooked dal into the prepared mixture and mix well. Let the mixture simmer for 1-2 minutes. Take the pan off the heat.
8. Transfer the prepared dal into a serving bowl and drizzle ghee on top. Garnish with fried coconut pieces and sprinkle Bengali garam masala powder and slit green chillies and coriander sprig.
9. Serve hot.
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