How to make Narkol Diye Cholar Dal - SK Khazana -
A favourite dal of the Bengalis, they cook this on special occasions
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bengal gram (chana) (चना), Scraped coconut (कसा हुआ नारियल)
Cuisine : Bengali, Indian
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Arbi Ki Kadhi Dal Kali Mirch Puliseri VEGAN DAL FRY-SK Khazana
Narkol Diye Cholar Dal - SK Khazana Recipe Card
It is a fact that Dals and Kadhis are comfort foods and they are a good source of calcium, phosphorus, vitamins B and iron. Dals, especially are a major source of dietary fibre and proteins. Kadhis are a blend of yogurt and herbs which assist in efficient digestion. Every region has its locally grown herbs and spices as the key ingredients, thus a variety of kadhis are relished across the length and breadth of Indian subcontinent.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Narkol Diye Cholar Dal - SK Khazana Recipe
Bengal gram (chana) 3/4 cup
Scraped coconut fresh 3 tablespoons
Fresh coconut chopped 2 tablespoons
Bay leaves 3
Mustard oil 2 tablespoons
Ghee 1 tablespoon
Cumin seeds 1 teaspoon
Cinnamon 1 inch stick
Dried red chillies 2
Green cardamoms 1-2
Cloves 1-2
Green chilli paste 3/4 teaspoon
Asafoetida a pinch
Sugar
Ginger grated teaspoon
Turmeric powder 1/2 teaspoon
Cumin powder 1/2 teaspoon
Coriander powder 1/2 teaspoon
Bengali garam masala powder for sprinkling
Green chillies slit 1-2 for garnish
Fresh coriander sprigs for garnish
Method
Step 1
Take Chana Dal in a bowl and wash thoroughly with sufficient water and transfer into a pressure cooker. Add 1½ cups water and soak for 10 minutes.
Step 2
Add 1 tbsp scraped fresh coconut and 1 bay leaf, cover the cooker and cook under pressure till 4-5 whistles are released. Allow the pressure to reduce completely.
Step 3
Heat mustard oil in a non-stick pan and let the oil smoke. Add chopped coconut and sauté till golden brown. Transfer into a bowl and set aside.
Step 4
Add ghee to the oil remaining in the pan, add cumin seeds, remaining bay leaf, cinnamon stick, dried red chillies, green cardamoms and cloves .
Step 5
Add remaining scraped coconut and sauté well. Add green chilli paste and asafoetida and mix well.
Step 6
Add sugar and grated ginger, mix well and sauté till the sugar dissolves and the mixture caramelizes slightly. Add turmeric powder, cumin powder and coriander powder, mix well and saute for a few seconds.
Step 7
Add the cooked dal and mix well. Let the mixture simmer for 2-3 minutes. Take the pan off the heat.
Step 8
Transfer the prepared dal into a serving bowl and drizzle ghee on top. Top with fried coconut pieces, and sprinkle a little Bengali garam masala powder. Garnish with slit green chillies and coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
