cholar dal,truly an authentic bengali dish !

"Cholar" means chana dal ( bengal split gram ) in bengali ,this dal is exceptionally easy and quick to make ,the  pure authentic bengali flavour with a dash of sweetness and the flavour of coconut is usually made with "luchis" ,a flaky,puffed thin( bengali) indian bread in weddings and occassionaly on festivals in Bengal.We cherished this dal with rice which was  again a very comfort food.Wish i could have made some luchis in combo but was just too short of time but nevertheless this dal turned out super delicious and theres always a next time,we 3 luved this dal and next time i m making it with luchi for sure :) .I am lurking on Deepa of hamaree rasoi's blog since long time now and i found this traditional dish very appealing,her pics were real treat to eyes,trust me the cholar dal recipe which she posted i cudnt take my eyes off from that pic and i knew im going to make this and i,infact we three in our family luved it,i also got glowing comments from my hubby :P .Please do check her blog with more charming dishes .I am so grateful to her for sharing such authentic and traditional dishes which can  be recreated by all of us.Thank you so much Deepa !

ingredients :
1 cup chana dal ( split bengal gram )
2 tsps finely chopped fresh coconut pieces
1/2 tsp turmeric pwd
1 tsp red chilli pwd
1-2 dry red whole chillies
1 green chilli
1/4 tsp hing ( asafoetida pwd )
1/2 tsp  ginger paste
1/4 tsp cumin seeds
1-2 cardomon pods
1-2 bay leaves
1-2 cloves
1 small pc cinnamon stick
2 tsps of ghee ( i used oil )
1 tsp sugar
salt to taste
2 tbsp grated coconut for garnishing
corriander leaves for garnishing
method :
Wash and soak chana dal half an hour.Pressure cook ,adding salt,turmeric pwd and enough water,cook till tender enough yet the dal should not be completely mushy ( i cooked on slow heat for 8-10 mins ).After the dal is done add sugar,ginger paste and red chilli pwd in the dal and keep simmering. For tempering heat oil/ghee ,add bay leaf,cumin,hing ,chopped coconut ,dry red chillies and cinnamon stick.Let it splutter and fry for few secs and pour this tempering in the hot simmering dal.Boil for a min and turn of the heat.Garnish with grated coconut and corriander leaves,serve piping hot with rice / chapati /luchi.
sending this to nayna's Flavours of bengal event ,guest hosted by Priya of mharo rajasthan recipes.