Chholar Dal Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Chick peas, soaked
1/4 tsp: Turmeric,
1 each: Green chile,
1/2 tsp: Salt,
2 tsp: Cumin, ground
2 tbsp: Raisins,
1 1/2 tbsp: Vegetable oil,
1 each: Bay leaf,
1 each: Dried red chile,
5 each: Cardamom pods,
1 each: 2" cinnamon stick,
2 each: Cloves,
1/4 tsp: Kalonji seeds,
1 tbsp: Green chile, seeded & minced
2 tbsp: Coconut, shredded
1/4 tsp: 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"
Source from luhu.jp
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"
Source from luhu.jp