Chanar Dal or Split Bengal Gram is a lentil soup cooked with aromatic whole spices, nuts, golden raisins, coconut, dollops of ghee and served with white rice.
Author: Meghalee Das
Recipe type: Side
Cuisine: Indian
Serves: 4-6
Ingredients
For Dal:
Chana dal: 1 cup, washed and soaked
Water: 3 cups
Ghee: 1 tbsp
Turmeric powder: ¼ tsp
Bay leaf: 1
Green cardamom: 1
Clove: 1
Salt to taste
For Tempering:
Ghee: 2 tbsp
Hing or asafoetida: 1 small pinch
Dried red chilli: 2
Bay leaf: 1
Green cardamom: 3
Clove: 3
Cinnamom: 1 inch stick
Other ingredients:
Ginger slivers: ½ inch piece
Cashew nuts or almond slices: ¼ cup
Raisins: ¼ cup
Sugar: ¼ tsp
Sauted coconut pieces: ¼ cup (optional)
Method
Mix all the ingredients for the dal in a pressure cooker and cook for up to 6 whistles. You can also cook it in a saucepan, but it will take more time to completely soften the lentils.
Heat ghee in a deep saucepan and add all the ingredients under tempering. When the oil starts to splutter and the aroma of the spices is released, add the cooked dal to it along with 1 more cup of water. Cover and let it cook on medium heat for 10 minutes.
Now add the remaining other ingredients and cook the dal for another 10 to 15 minutes till it reaches a fairly thick consistency.
Garnish with dried fruits and a spoonful of ghee and serve hot with plain white rice, jeera rice or pulao.
Recipe by The Saffron Platter at https://thesaffronplatter.com/995-chanar-dal-2.html