Bengali Chanar Dal l Bengali Split Chickpea Soup
Bengali Chanar Dal l Bengali Split Chickpea Soup

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, bengali chanar dal l bengali split chickpea soup. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Bengali Chanar Dal l Bengali Split Chickpea Soup is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Bengali Chanar Dal l Bengali Split Chickpea Soup is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have bengali chanar dal l bengali split chickpea soup using 13 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Bengali Chanar Dal l Bengali Split Chickpea Soup:
  1. Make ready 1 cup split chickpea (chana dal)
  2. Prepare 3/4 cup grated coconut
  3. Get 3 green chillies, slitted
  4. Take 2 dried red chillies
  5. Prepare 2 bay leaves (tej patta)
  6. Get 1 tsp whole cumin (sabud jeera)
  7. Make ready 5-6 cloves (laung)
  8. Prepare 1 cinnamon stick (dalchini)
  9. Take 2 tbsp raisin (kishmish)
  10. Prepare 1/2 tsp turmeric powder
  11. Make ready 2 tbsp white oil
  12. Make ready 2 tsp sugar
  13. Make ready 1and 1/2 tsp salt
Instructions to make Bengali Chanar Dal l Bengali Split Chickpea Soup:
  1. Soak the chana dal overnight. Drain the water before cooking.
  2. Soak raisin in water for 1 hour. Drain the water and keep aside.
  3. 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.
  4. Heat 1 table-spoon ghee in a pan and shallow fry the grated coconut.
  5. 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.
  6. 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.
  7. Immediately remove it from the flame and pour the entire mixture and the fried grated coconut on the chana dal. Mix very well.
  8. Check the consistency of the soup. It should be on thicker side.
  9. Now, add sugar and stir well. Cover the lid and cook it for another 5 minute on low flame.
  10. Turn off the flame and your Bengali Chana Dal is ready to be served now.

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