Cook in a Curry

If tadka dal is anything to go by Bengali Cholar Dal takes it a notch higher. Traditionally eaten during celebrations and one of the first times I sampled some was at a Bengali puja (prayer). Most people would agree that Cholar Dal must be eaten with Luchis or Puris; deep fried puffed golden brown bread to scoop up this delicious thick dal.

Bengali people in general are hugely passionate about their food; something that’s evident not just in conversation but also at occasions, while they entertain, cook for family and friends. High on the list of favourites among the community include fish, meat and sweets. Also a host of vegetarian dishes. To me the vibrancy of the culture, cities, street stalls and markets go hand in hand with the food from the region.

Some of my favourite dishes include Maach Bhaja, Macher chop, Jhol, Bengali Shukto, Chingri Malai and Bhapa Ilish to name a few. When it comes to desserts and sweet meats there is a delectable variety; Sandesh, Rasogollas, Payesh and Bhapa Doi are a must try. Earlier this year I had the pleasure of sampling some amazing home cooked Bengali food. An invitation for a meal to a Bengali household or wedding is something I would never turn down!

A bowl of warm Cholar or Chana Dal is the perfect combination of spice, sweet and creamy goodness. Made with a base of Bengal gram/ Chana dal; the addition of coconut and raisins lifts the flavours in this lentil dish. Grinding the spices and adding them at the end lends the warmth to the dish from the cardamom and cinnamon. I have used pungent mustard oil for that addition of flavour but even vegetable oil works well.

Ingredients

200gms Chana Dal/ Bengal gram

800mls water

2-3 cloves

1 tsp turmeric powder

Salt to taste

1 heaped tsp sugar

2 tbsp mustard oil or vegetable oil

1 bay leaf

1 tsp cumin seeds

2 green chillies slit lengthwise

30gms diced coconut pieces

20gms raisins

1 tbsp chopped coriander for garnish

For the ground spice mix;

1” cinnamon stick

5-6 cardamom pods

3 dried red chillies

Bring the water to a boil and add the lentils to it. Cook for 10-15 mins on medium heat stirring often. Discard any foam on the top with a slotted spoon. Bring the dal to a simmer and add the cloves, turmeric, salt & sugar. Continue cooking for a further 40minutes until the dal is soft stirring often making sure it doesn’t stick to the bottom of the pan. Add a little more water if it gets too thick.

To make the ground spice mix; heat a frying pan. Discard the green cardamom pods saving the seeds. Break the cinnamon stick and chillies to smaller pieces. Add the cardamom seeds along with the cinnamon and red chillies. Keep the heat on low giving the pan a few shakes every couple of minutes. Roast the spices for 5-7minutes. Cool slightly and tip it in a coffee grinder to make a fine powder. Set aside.

In a heavy bottom non stick pan heat the mustard oil over medium heat until smoking. Remove from heat and set aside to cool for 10-15minutes. Now put it back on the heat and proceed.

If using vegetable oil; heat the oil and at this stage add the bay leaf and cumin seeds cooking until they sizzle. Now add the green chillies and stir for 2-3 seconds. Add the diced coconut frying for a minute or so until it start to turn light brown.

Pour in the cooked chana dal stirring well. Bring it to a boil and add the raisins. Simmer on a low heat cooking for 5-7minutes. Sprinkle over the ground spice mix. Stir and check seasoning. Add fresh coriander and serve warm with parathas, luchis or steamed rice.