Thursday, 12 September 2013


This is a typical dish from Bengal made mostly during festive occasions,Poojas and for special guests. This dish is unique and is devoid of the typical Bengali panch pooran but is a flavor full dish with sweetish taste cos of addition of coconut. You can serve with a bowl of steamed hot rice or with Luchi or can just devour as it is like a soup

Preparation time:- 10 mins
Cooking time:- 30 mins

Ingredients required:-

  • 200 grams of split bengal gram ( Chana Dal)
  • 7-8 pieces of thinly spiced fresh coconut
  • 1/4 cup of freshly grated coconut
  • 2 green chillies longitudinally slit
  • 2 tspn of sugar or equal amount of jaggery
  • 2 green cardamom pods
  • 1/2 inch stick of cinnamom
  • 1 inch piece of ginger which is grated
  • 1 Bay Leaf ( tej patta)
  • 1 tspn of turmeric
  • 1 tspn of Jeera ( cumin seeds)
  • 1 tspn of Rai ( mustard seeds)
  • 2 tspn of Ghee ( Clarified butter)
  • 4-5 Curry leaves
  • Salt as per taste

Procedure to make:-
  • Wash the dal till water runs clear and pressure cook with enough water and Turmeric and salt till its tender but not mushy.
  • In a saucepan heat ghee and add Cumin seeds,mustard seeds and let it splutter.
  • Now saute Green cardamom,cinnamom,bay leaf and finely sliced coconut.

  • Add grated ginger and saute till oil starts leaving sides of pan.
  • Add the chana dal and mix well.
  • Adjust the thickness as per preference and salt and jaggery.
  • Add the freshly grated coconut and thinly sliced green chilly.
Serve it hot with Rice.