Thursday, 9 October 2014

NARCOL DIYE CHOLAR DAL(Lentil Curry With Coconut)


A Bengali household......A Sunday Morning.....What's for Breakfast?......enough of Potatoes!!....then? A hearty meal of NARCOL DIYE CHOLAR DAL accompanied by Luchis/Puris. For reasons unknown, childhood keeps on coming back these days. May be because I miss my parents,siblings,relatives......my native place.....as a whole. I miss largely my mother's cooking.....the amount of care and love she would show in everyday selection of her menus and serving them before us. Love and Care are such things that flow from one generation to another. What I got and learnt from my mother, I try to give it to my family. I learnt from her that family is something to be taken utmost care of and be kept above our own interest.
This particular lentil curry goes best with puris, paranthas and rotis. You can also have it with steamed rice.

 INGREDIENTS :
Chana Dal(Bengal Gram) : 100 gm.
Coconut( shredded or small cut) : 50 gm
Turmeric Powder : 1/2 tsp
Salt : As per taste
Sugar : 1/2 tsp
Ginger Paste : 2 tsp
Cumin Seeds : 2 pinches
Bay Leaf : 1
Dry Whole Red Chilli : 2
Green Chilli : 2
Oil(Mustard preferably) : 2 tbsp
METHOD :
Wash and soak the Chana dal for atleast 4 to 5 hours. Pressure cook the dal with enough water upto 2 whistles at medium to low heat.

Cut the coconut into small pieces or you may shred also. Keep all the spices ready in hand. Slit the green chillies.

Heat the oil in a wok. Temper with cumin seeds, dry red chillies each torn into two and the bay leaf. Put in the coconut pieces and fry till light brown. Put in the ginger paste. Put in the salt and turmeric. Keep stirring till the oil separates from the spices.

Pour in the dal. Pour in one coffee mug of water. Give a stir. Cover and let it boil for 5 minutes at medium heat.

Remove the cover. Add the slitted green chillies and sugar. Cook for about 2 to 3 minutes. Switch of ,its done.

Garnish with shredded coconut if you wish to. Enjoy hot with luchi/puri/parathas!!

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