Ingredients:
- 1 cup chana dal (split Bengal gram lentils)
- 1 bay leaf
- 1 inch cinnamon stick
- 2-3 cloves
- 2-3 green cardamom pods
- 1 dried red chili
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp sugar
- 1 tsp salt (or to taste)
- 1 medium onion, chopped
- 2-3 green chilies, slit
- 1 tbsp ginger paste
- 1 tbsp mustard oil
- 1 tbsp ghee (clarified butter)
- 2 cups water
- Chopped coriander leaves for garnish
Instructions:
- Wash the chana dal in several changes of water until the water runs clear. Soak the dal in water for at least 30 minutes.
- Heat mustard oil in a pressure cooker or a deep-bottomed pot over medium heat. Add bay leaf, cinnamon stick, cloves, green cardamom pods, dried red chili, and cumin seeds. Sauté for 1-2 minutes until fragrant.
- Add chopped onions and green chilies to the pot and sauté until the onions turn translucent.
- Add ginger paste, turmeric powder, and red chili powder to the pot and mix well.
- Drain the soaked chana dal and add it to the pot. Mix well and sauté for 2-3 minutes.
- Add salt, sugar, and 2 cups of water to the pot. Mix well and bring the mixture to a boil.
- If using a pressure cooker, cover the lid and cook the dal for 3-4 whistles on high heat. If using a pot, cover the lid and cook the dal on low heat for 45-50 minutes or until the dal is soft and fully cooked.
- Once the dal is cooked, add ghee to the pot and mix well. Let the dal rest for 10-15 minutes before serving.
- Garnish the Cholar Dal with chopped coriander leaves and serve hot with steamed rice or Luchi (deep-fried puffed bread).
Enjoy the comforting and delicious Cholar Dal - Bengal gram lentil curry!
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