Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, bengali chanar dal l bengali split chickpea soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Cholar dal or Chana dal made with Bengal split gram is a dal/lentil preparation which is sweet in taste, a very popular dish of Bengal to have with luchi. Split chickpeas make a smooth nutty soup. Vegan Gluten-free Soy-free Indian Daal Recipe.
Bengali Chanar Dal l Bengali Split Chickpea Soup is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Bengali Chanar Dal l Bengali Split Chickpea Soup is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have bengali chanar dal l bengali split chickpea soup using 13 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Bengali Chanar Dal l Bengali Split Chickpea Soup:
- Take 1 cup split chickpea (chana dal)
- Take 3/4 cup grated coconut
- Get 3 green chillies, slitted
- Make ready 2 dried red chillies
- Get 2 bay leaves (tej patta)
- Get 1 tsp whole cumin (sabud jeera)
- Get 5-6 cloves (laung)
- Make ready 1 cinnamon stick (dalchini)
- Make ready 2 tbsp raisin (kishmish)
- Get 1/2 tsp turmeric powder
- Take 2 tbsp white oil
- Make ready 2 tsp sugar
- Take 1and 1/2 tsp salt
Chana Dal (Instant Pot - Pressure Cooker) - Spiced Split Chickpea Soup [RECIPE]. This easy, quick, comforting, and delicious "Chana Dal - Split Chickpeas Soup" is cooked with ginger, garlic, onion, tomato and flavored with cumin garlic tempering, which makes it into. Chana dal (Split-Chickpea) is easy to make and is also very nutritious. I wish you a very happy Sunday.
Instructions to make Bengali Chanar Dal l Bengali Split Chickpea Soup:
- Soak the chana dal overnight. Drain the water before cooking.
- Soak raisin in water for 1 hour. Drain the water and keep aside.
- In a pressure cooker, add chana dal, water, green chillies and salt. Cover the lid and cook for 2 whistles. Once the pressure cools down, open the lid and check if it’s properly cooked. Two whistles should be enough if you have soaked it overnight.
- Heat 1 table-spoon ghee in a pan and shallow fry the grated coconut.
- Remove the boiled chana dal along with the water in a heavy bottom pan, add raisin, turmeric powder and cover the lid. Let it get cooked in low flame for few minute.
- By the time, heat 1 table-spoon ghee and add bay leaves, whole cumin, cloves and cinnamon. Stir for few seconds till the spices start spreading aroma.
- Immediately remove it from the flame and pour the entire mixture and the fried grated coconut on the chana dal. Mix very well.
- Check the consistency of the soup. It should be on thicker side.
- Now, add sugar and stir well. Cover the lid and cook it for another 5 minute on low flame.
- Turn off the flame and your Bengali Chana Dal is ready to be served now.
Here is what chana dal looks like I have been eating a lot of vegetarian food of late. It was one of my new years' resolution. Laxmi Organic Chana Dal, Brown Baby Chickpeas, Organic, Pesticide and Fertilizer Free, Earthy and Nutty Flavor, Nutrition I bought this so that I could make a soup from the Trim Healthy Mama Cookbook. This chana dal is very good quality and the bag is large. Chana Dal, also known as split chickpeas, gives a nice chew to this dal recipe.
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