Shahi Cholar Dal with Coconut & Sree Ghee Tadka
Traditional Bengali Chana Dal simmered with whole spices, ginger paste, and crispy fried fresh coconut slices, finished with a generous tempering of Sree Ghee and Hing.
Prep Time
30 mins
Cook Time
25 mins
Servings
4-5 People
Difficulty
Easy
Ingredients Required
- 1 cup Chana Dal (soaked for 1 hour)
- 2 tbsp Sree Ghee
- 1/4 cup Fresh coconut, sliced into thin chips
- 1 tsp Cumin seeds & 2 Bay leaves (Tejpata)
- 1 stick Cinnamon, 3 Green Cardamoms, 3 Cloves
- 1/2 tsp Asafoetida (Hing)
- 1 tbsp Grated ginger paste & 2 Green chillies
- 1/2 tsp Turmeric & 1/2 tsp Kashmiri red chilli powder
- 1 tbsp Sugar & Salt to taste
- 1/2 tsp Bengali Garam Masala & 1 tbsp extra Sree Ghee for garnish
Step-by-Step Method
Pressure cook the soaked Chana dal with turmeric, salt, slit green chillies, and 2.5 cups water for 3 whistles until soft but holding its shape.
In a pan, heat 1 tbsp Sree Ghee and fry the sliced coconut bits until golden brown and aromatic. Set aside.
In the same pan, add remaining Sree Ghee. Temper with bay leaves, whole garam masala, cumin seeds, and a pinch of hing.
Add ginger paste and sauté for 1 minute until raw aroma dissipates. Add cooked dal, sugar, and adjust consistency with warm water.
Simmer for 5-7 minutes. Stir in fried coconut bits, a sprinkle of garam masala, and top with a fresh spoonful of Sree Ghee before serving with hot luchis.