Chholar dal
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chick peas, soaked |
| ¼ | teaspoon | Turmeric |
| 1 | each | Green chile |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Cumin, ground |
| 2 | tablespoons | Raisins |
| 1½ | tablespoon | Vegetable oil |
| 1 | each | Bay leaf |
| 1 | each | Dried red chile |
| 5 | eaches | Cardamom pods |
| 1 | each | 2\" cinnamon stick |
| 2 | eaches | Cloves |
| ¼ | teaspoon | Kalonji seeds |
| 1 | tablespoon | Green chile, seeded & minced |
| 2 | tablespoons | Coconut, shredded |
| ¼ | teaspoon | Garam masala |
| Ghee, optional | ||
Directions
Cook chickpeas in water with turmeric & whole chile for about 1 hour or until they are very tender. Discard whole chiles. Add salt & cumin & remove from heat.
Puree one cup of the dal mixture in a blender, adding a little water if necessary. Return to the pan, add raisins & bring back to a simmer. Keep warm.
Heat oil in a small skillet. Fry bay leaf & red chile until the chile darkens. Fry cardamom, cinnamon & cloves for 5 seconds. Add kalonji & fry a few seconds longer. Turn heat to low & add minced chile & coconut. Cook for a few seconds, stirring constantly. Remove from heat & pour over the dal. Simmer a couple more minutes & remove from heat. Garnish with lemon wedges, sprinkle with cilantro & ghee & serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"