Dals Recipes - Bengali-style Chola Dal Recipe

Ingredients

• 250g/9 oz/1 1/2 cups yellow split peas, soaked for 1 hour

• 2.5ml/1/2 tsp ground turmeric

• 1.75l/3 pts/7 1/2 cups water

• salt

Tarka

• 45ml/3 tbsp oil

• 5ml/1 tsp cumin seeds

• 1 small onion, finely chopped

• 1cm/1/2 in ginger root, finely chopped

• 2 bay leaves

• 50g/2 oz/1/2 cup desiccated (shredded) coconut

• 2.5ml/1/2 tsp garam masala

• 2.5ml/1/2 tsp ground red chili

• 2.5ml/1/2 tsp ground turmeric

• 1 small green chili, finely chopped

• 5ml/1 tsp tamarind pulp (see recipe)

• 25g/1 oz/2 tbsp sugar

Garnish

• 15ml/1 tbsp chopped fresh coriander (cilantro)

• 2.5ml/1/2 tsp garam masala

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Method:

1. Put the split peas, turmeric, water and salt in a pan and bring to the boil. Skim off any scum, reduce the heat, cover and simmer over a medium heat for about 1 hour until tender.

2. Meanwhile, heat the oil in a heavy-based pan and fry the cumin seeds until lightly browned. Add the onion, ginger and bay leaves and fry until lightly browned. Stir in the coconut and fry until golden brown.

3. Stir in the garam masala, chili, turmeric and green chili and tamarind pulp and bring to the boil. Stir in the tarka into the cooked split peas then simmer for a further 10 minutes. Sprinkle over the garnish ingredients and serve hot with plain rice. okra and raita.