| West Bengal
Cholar Dal is a part of the commonly cooked Bengal wedding recipe. The split Bengal grams are soaked and pressure-cooked with turmeric, spices paste, sugar and salt. The cooked grams are added to the mixture of lightly fried mustard, onion seeds, fenugreek, aniseed, broken red chilies, bay leaves, coconut and raisins. Cocunut is either sliced into small pieces or grated for use in this preparation. Cholar Dal has thick gravy. It is garnished with lemon wedges, coriander leaves or green chilies. This dish goes well with rice or puris.
Updated on 7th June, 2005
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