Cholar Dal/ Bengal Gram Curry

Well, what do I write about the 'Cholar dal'. Simply put it is one of the nine jewels of Bengal. Now, don't ask me to list the other 8. I suspect many will belong to the food repertoire. Needless to say that culturally Bengal can boast of many many many gems. This recipe might be a bit redundant because there are many to be found on the net. But it is tempting to put it up because I follow my mother's art in the making of the 'cholar dal' and she is really a brilliant culinary expert. I think like her 'sarees' where she balances her colours tactfully, the winning point that goes in her favour is her balance of flavours. 

The above picture is borrowed from the internet to help you identify the variety of pulses.

Take about half a kilo of the dal/lentil, wash well and soak for half an hour. Then boil it with a full tall glass of water in a cooker and allow 3 whistles to go off to add to the cacophony of your kitchen. The outcome should be that the lentil pods should be boiled but not soggy and remain whole. 

Next take one forth of a dry coconut, and scoop the fleshy white part out. Chop them into bits in small thin squares. Fry them in warm oil till light reddish gold. Do not allow the colour to be brown. Set aside.

Soak a handful of raisins in warm water in a small bowl. Keep aside.

In a warm wok, add a tbsp ghee and a tsp of oil. Next add a level tsp of dry cumin seeds and 2 broken dry red chillies. Next goes in 2 or 3 add whole green cardamom seeds, cloves and about half an inch of a cinnamon stick mildly bruised. Also add 2 dried bay leaves. Now add a chopped tomato. Stir well and add a level tsp of cumin powder. I usually make my own. Just for some drama and genuineness to flaunt in my recipes. To season further we now add salt to taste, a bit of grated ginger, turmeric powder for colour and red chilly powder for the kick. Mix well with a spatula. Add the coconut and the raisins. In another 2 minutes add the lentil/dal along with the water it was boiled in. Gently blend in some sugar to taste, about a level tsp and a pinch of 'garam masala' powder/cardamom-cinnamon-clove powder. 

A mild bubble and you are ready to pour into bowls. Serve with white flour puris or parathas and please stop bothering about your diet just for this meal!