Allergens in Cholar Dal: milk.
Ingredients
Quantities for 4.
- 200g Chana Dal
- 4 tbsp fresh, cut into small thin slivers Coconut
- 2 tbsp Raisinsoptional
- 3 tbsp Ghee
- 1 tsp Cumin Seeds
- 2 Bay Leaf
- 2 Dried Red Chilli
- 2cm stick Cinnamon
- 4, bruised Cardamom
- 4 Cloves
- 1 tsp, grated Ginger
- 1/2 tsp Turmeric
- 1.5 tbsp Sugarcholar dal is meant to be faintly sweet
- 1/2 tsp Garam Masala
- to taste Salt
- 700ml Water
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rinse the chana dal in three changes of water, then soak 1 hour. It cooks more evenly and holds its shape.
- Fry the coconut slivers in 1 tbsp of the ghee until golden and keep them aside; they go in at the end so they stay crisp.
- Have the whole spices measured into one small bowl. The tempering takes under a minute.
Method
- Drain the soaked dal and pressure cook with 700ml water, the turmeric and half the salt for 2 whistles, then let the pressure drop naturally.You want the grains soft but still individually visible, not collapsed into a puree.
- Open the cooker and mash lightly against the side with a spoon, about a quarter of the dal, no more.
- Keep it on low heat while you make the tempering.
- Heat the remaining 2 tbsp ghee in a small pan. Add the bay leaves, dried red chillies, cinnamon, cardamom and cloves and let them swell for 20 seconds.The cardamom pods puffing up is your cue that the spices have given their oil.
- Add the cumin seeds and grated ginger and fry 20 seconds until fragrant.
- Pour the whole tempering into the dal, stir, and simmer 8 minutes uncovered.
- Add the sugar and raisins and cook another 3 minutes until the raisins plump.
- Stir in the garam masala and most of the fried coconut. Check the salt.Taste for the sugar-salt balance here. It should read sweet first, then savoury.
- Scatter the last of the coconut over the top and serve hot with luchi.
Storage
Keeps 3 days refrigerated. It thickens considerably; loosen with hot water and re-warm gently on the stove.
Nutrition Low estimate
One serving of Cholar Dal (253 g) is about 378 calories, or 150 calories per 100 g.
Medium protein: 11 g a serving, 12% of the calories
| Per serving253 g | Per 100 g | |
|---|---|---|
| Calories | 378 kcal | 150 kcal |
| Protein | 11.3 g | 4 g |
| Carbohydrate | 46.4 g | 18 g |
| of which sugars | 16.9 g | 7 g |
| Fibre | 8.1 g | 3 g |
| Fat | 17.9 g | 7 g |
| of which saturated | 10.7 g | 4 g |
| of which unsaturated | 5.7 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Bengali recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.