"Cholar Dal" or Bengal gram is a very special and close to the heart of Bengalis. We Bengalis used to have it in special days not for the day to day life. It's not a comforting dish rather a rich aromatic festive dish with no onion - no garlic. Any Bengali occasion is incomplete without the feast of "Cholar Dal" with "fulko Luchi".
I still remember in my childhood, Ma used to make "Cholar Dal" with fried coconut pieces in the morning of Maha Ashtami during Durga Puja. In Maha Asthami morning we used to wake up early and get dressed in new ethnic wear. Then gathered in puja mandap to offer Pushpanjali to goddess Durga. After the pushpanjali Ma used to come home and start for preparing the "Cholar dal" and "Luchi" to break the fast. Ohhh !!! that smell of ghee along with the dal, fried coconut, fried cashew and raisin with a small hint of asafoetida, it was a pure bliss. As we used to be so hungry by then, me and Bon (my younger sister) roaming around our kitchen until ma serves us "Cholar Dal" along with the "hot Luchis" in a plate.
Surprisingly, my best memory of having "Cholar dal" is not from my Durga puja days, rather it was from a picnic. My Masi ( Mothers' elder sister) and Meso ( Masis' husband) own a bagan bari ( a house with garden, usually use for special occasion) nearby their house. I can remember, when I was in 6th standard my Meso once organised a picnic with his office colleagues in that " bagan bari" in a winter morning. As we lived nearby, we also joined with them. In that picnic they served us "Luchi and Cholar dal" in breakfast and that was the best ever "Cholar dal" I have had in my life till now. A little runny, a little mushy and a bit sweet bright yellow heaven which I was feeling then in every bite with the "Luchis". In that cold morning, Sitting in an iron chair, under a mango tree, around with Ma ,Baba, Bon and others, having that delicious breakfast, the memory of that day is etched in my mind.
Today, my version of "Cholar dal" is a bit different from traditional one. I skipped the coconut and added fried paneer pieces to the recipe for a difference. Here I present the "Cholar dal with Paneer" recipe from my kitchen.
Tips:
I washed the dal and soaked it in boiling hot water for 30 minutes with a pinch of Soda Bi Carb for hurry up the process of boiling the dal.
Cholar Dal with Paneer:
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 2
Ingredients:
1 1/2 cup (240 gm) Cholar dal (Split Bengal gram) soaked for an hour and discard the water
60 gm Paneer, cubed small
10- 15 Cashew nuts
10- 15 Raisin
3 slit Green Chilies
1 1/2 tsp Ginger paste
Turmeric Powder 1 1/2 tsp
Asafoetida 1/2 tsp
Cumin powder 2 tsp
Red Chilli powder 1 tsp
Garam masala powder 1/2 tsp
Roasted Cumin powder 1/2 tsp
1 tbsp Ghee
1 1/2 tbsp Mustard oil
Salt and Sugar to taste
For tempering: 2 Bay leaves, 1/2 tsp Cumin seeds, 2 Cinnamon stick, 2-3 Green Cardamoms, 2 Cloves
Recipe:
Soak the dal for 30 minutes in hot water along with a pinch of soda bi carb (optional, if you don't use the soda bi carb or don't soak the dal earlier, just give it extra time for boiling until the dal become soft but not mushy).
After 30 minutes, strain the water from dal, take the dal along with 1/2 tsp of turmeric powder, 1 tsp of salt, 1 stick cinnamon and 1 cup of water in a pressure cooker, cover the lid, cook over high flame until the pressure builds and then reduce the flame and cook till 2 whistle come out.
Switch off the flame and cool the dal along with water completely.
Meanwhile, mix 1/2 tsp of turmeric powder and a pinch of salt to the paneer cube.
Heat up 1 tbsp of oil in a pan and lightly fry the paneer cubes. Keep aside.
In that same oil, fry the cashew and raisin lightly and keep aside.
Now add the remaining oil. Heat up the oil in moderate high, temper the oil with bay leaves, cumin seeds, cinnamon stick, green cardamoms and cloves.
When the tempering begin to crackle, change the heat to moderate low and add asafoetida and mix.
Now add ginger paste, rest of the turmeric powder, cumin powder, red chilli powder and pinch of salt and sugar. Splash some water and mix thoroughly.
Fry all the spices for 3-4 minutes or until all the raw smells of spices gone.
Then add the cooked dal along with the water. Cover the lid. Turn the heat to moderate high. If needed add some water for the gravy this time.
When the gravy comes to boil add slit green chilies, fried cashew, raisin, fried paneer pieces.
Add sugar and salt to test. Cover the lid again and let the gravy to be thicken a little.
When the gravy will be thicken as per your liking, sprinkle the garam masala powder, roasted cumin powder and pour over the ghee. Mix it well. Cover the pan with lid. Turn off the heat.
Give at least 5 minutes standing time to incorporate all the flavour of ghee and garam masala, cumin powder in the "Cholar dal"
Serve the "Cholar dal" hot with "Luchi". Even roti, paratha are also a good option.
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