Narkal diye cholar dal

Name: Narkal diye cholar dal
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cup chana(gram) dal; 1/4 cup very small cubes of coconut; Handful kismis (raisins) and kaju(cashew); 1 tbsp Whole jeera(cumin seeds); 2 whole dried red Chilli; 1 teaspoon sugar; 1/2 teaspoon turmeric powder; 1/2 tsp red chilli powder; to taste Salt; 2 tsp Ghee

Soumi Banerjee @cook_19946990

Kolkata

This is a very traditional Bengal recipe when chana dal is cooked with small dices of coconut, kismis and kaju. It is served with luchi or Paratha. Generally during puja or marriages or any other function where traditional Bengal Cusine is served. Here the boiled chana dal should be soft but should not break or become mushy. It is generally cooked in ghee which enhance the flavour. It is a bit sweet in taste bcoz of the coconut, kismis and

Soumi Banerjee @cook_19946990

Saved

Ingredients

45 min

4 servings

2 cupchana(gram) dal
1/4 cupvery small cubes of coconut
Handfulkismis (raisins) and kaju(cashew)
1 tbspWhole jeera(cumin seeds)
2whole dried red Chilli
1 teaspoonsugar
1/2 teaspoonturmeric powder
1/2 tspred chilli powder
to tasteSalt
2 tspGhee

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Steps

45 min

1

First pre soak the dal overnite. Then cook it in pressure cook. The dal should be soft but not smashed. Reserve the stock also.
2

In a pan add ghee then add the diced coconuts saute it for 4-5 min. Till it gets little crispy. Remove it. Now add the kaju and kismis and saute it. Keep it aside. Now in the same pan add the whole jeera and dried red chiles.
3

. When the jeera starts crackling add the dal. Add turmeric, redchile powder, sugar. Add the reserved stock and water. Add salt to taste. Then let it cook for 8-10 mins in low flame. Add the kaju, kismis and dried coconut. Add little ghee just before serving.