Chalta Dal

Name: Chalta Dal
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 whole Chalta; 1 cup Masoor Dal (pink lentils); 1 Onion; 3 green chillies; for Spices:; 2 tbsp Mustard oil; 1 Bay leaf; 2 Dry red mirchi; 1 tsp Panch Phoron; 1 tsp Turmeric powder; 1 tsp Cumin powder; 1 tsp Coriander powder; to taste Salt

Paromita P @cook_16476604

Kolkata

Chalta Dal in Bengali style is an utmost favourite of all Bengalis in this summer, it is a great side dish to satiate the meal and beat the heat because the chalta fruit contains antioxidant properties, helps in digestion and proper metabolism of the body. Dal and rice go hand-in-hand in every Bengali meal, it is best combined with fried badis and fish fry. Chalta fruit is also known as Elephant Apple. #indiankitchen challenge of this week: Best of Bengal #paromitasrecipes #bestofbengal

Paromita P @cook_16476604

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Ingredients

35-40 mins

4 servings

1 wholeChalta
1 cupMasoor Dal (pink lentils)
1Onion
3green chillies
forSpices:
2 tbspMustard oil
1Bay leaf
2Dry red mirchi
1 tspPanch Phoron
1 tspTurmeric powder
1 tspCumin powder
1 tspCoriander powder
to tasteSalt

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Steps

35-40 mins

1

Soak Masoor dal in water for 1-2 hours.
2

Wash and remove the layers of chalta in this manner.
3

Now chop them into thick slices with a knife.
4

This is how chalta is chopped, after chopping rinse with water again.
5

Heat oil in a pressure cooker, add for the seasoning with panch phoron, dry red mirchi, bay leaf, followed by finely chopped onions.
6

Now add the slices of chalta and simmer for 2 minutes.
7

Strain water from soaked masoor dal and add in the cooker, followed by turmeric, cumin, coriander powder, and salt.
8

Pour 1.5 cup water, cover cooker's lid and let it whistle out at least 3-4 times. Then switch off the flame and let the cooker rest for 5 minutes.
9

Remove the pressure followed by the lid of the cooker, switch on the flame, add green chilies.
10

Pour 1 cup water, bring it to boil and cook for about 5-10 minutes (adjust the amount of water here depending on how thick you want the dal)