Bengali Chana Dal (Bengali Split Chickpea Soup)
Chana Dal is an important ingredient of many Indian cuisines. Chana dal is high in fiber and low in fat and thus it’s excellent for keeping cholesterol under control. It is also good for people who are in diet and trying to shed few kilos. Recently, a dietitian advised me to include maximum pulses in my diet as they are high in protein and low in fat. What can be a better option than chana dal! It has all the mentioned benefits and at the same time, it is super delicious. For me taste comes first and thus chana dal is the most suitable option 🙂
Bengali Chana Dal is completely a vegetarian recipe and can be opted for breakfast, lunch and dinner. With a dash of coconut and just a few spices, this preparation is among the stars of every Bengali vegetarian kitchen. While most of the people, including my Mom, use chopped coconut pieces to make this dish, I prefer grated coconut over the cut pieces. Grated coconut add a wonderful texture and make the soup more thick. Here’s my recipe of Bengali Chana Dal and I am sure you will love it 🙂
- 1 cup split chickpea (chana dal)
- 3/4 cup grated coconut
- 3 green chillies, slitted
- 2 dried red chillies
- 2 bay leaves (tej patta)
- 1 tea-spoon whole cumin (sabud jeera)
- 5-6 cloves (laung)
- 1 cinnamon stick (dalchini)
- 2 table-spoon raisin (kishmish)
- 1/2 tea-spoon turmeric powder
- 2 table-spoon ghee
- 2 tea-spoon sugar
- 1 and 1/2 tea-spoon salt
- 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.
Serve it hot in breakfast with Luchi (deep-fried puffy bread), in lunch with hot steamed rice and Begun Bhaja (fried eggplant) or in dinner with roti/chapatti. You can also have it just as a soup – it tastes delicious every way.
Do tell me how you like this recipe by dropping me a comment. Happy eating!