Chola ki dal is a very traditional, authentic and sweet Bengali recipe. Yellow colored Chana dal cooked with masala, little bites of coconut and sugar for sweetness. This recipe is very popular in West Bengal. It goes well with Puri or luchi.
Vegetable recipes you may like:Dum Aloo Recipe, Mixed Vegetable, Paneer Butter Masala, Turai Chana Dal, Papad Mangodi Kadhi(Curry) Etc.
Meethi cholar dal
Chola ki dal
Servings 4
Calories 210kcal
Ingredients
- 400 gm Chana Dal Bengal Gram
- 11/2 tbsp Dry Coconut grated
- 1 tsp Sugar as needed
- ½ tsp Fennel seeds saunf
- 5 piece Green chilly khadi
- Salt to taste
- 1 tbsp Oil
- ¼ tsp Hing Asafoetida
- ½ tsp cinnamon powder Dalchini powder
- ¼ tsp Garam masala
- ¼ tsp Turmeric powder
Instructions
- Wash and soaked dal for 2 hrs.
- Heat oil in a pressure cooker.
- When the oil becomes hot add fennel seed, when it starts crackling and become light brown add hing and liitle sugar for colour.
- Add soaked chana dal, khadi green chily, salt, sugar, 1/4 tsp cinnamon powder and grated dry coconut and mix it well.
- Add a glass of water or as needed and mix turmeric powder for light colour.
- Cover the lid of pressure cooker.
- Pressure cooks dal in 10 mins or in 3 whistles; make sure the whistle won’t release the steam out.
- Open the pressure cooker, when dal gets tender and all the steam get released.
- Add left 1/4 tsp dalchini powder and garam masala and mix gently.
- Garnish with grated dry coconut.
- Serve hot with luchi or puris.
Video
Nutrition
Serving: 4g | Calories: 210kcal | Carbohydrates: 26g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Sodium: 192mg | Potassium: 414mg | Fiber: 10g | Sugar: 4g | Vitamin C: 8.3mg | Calcium: 29mg | Iron: 4.2mg
How to make Bengali chola ki dal(Instructions):
- Wash and soaked dal for 2 hrs.
- Heat oil in a pressure cooker.
- When the oil becomes hot add fennel seed, when it starts crackling and become light brown add hing and liitle sugar for colour.
- Add soaked chana dal, khadi green chily, salt, sugar, 1/4 tsp cinnamon powder and grated dry coconut and mix it well.
- Add a glass of water or as needed and mix turmeric powder for light colour.
- Cover the lid of pressure cooker.
- Pressure cooks dal in 10 mins or in 3 whistles; make sure the whistle won’t release the steam out.
- Open the pressure cooker, when dal gets tender and all the steam get released.
- Add left 1/4 tsp dalchini powder and garam masala and mix gently.
- Garnish with grated dry coconut.
- Serve hot with luchi or puris.