Give a better and tempting notion to your Chana Dal by adding Bengali fusion. Try out this Bengali Style Chanay Ki Daal Recipe at home and enjoy something new. #DaalRecipe #ChanaDaal #SooperChef 2 cup Split chickpea (soaked) 1 tbsp Ginger garlic paste 1 tbsp Cumin powder1 tbsp Coriander powder1 tbsp Turmeric Salt to taste 1 tbsp Sugar 1 tbsp Garam masala 1/4 cup Coconut (thin slices) 3 Green chilies 3 Red chilies (dried) 2 Cinnamon sticks 5-7 Cloves 5-7 Green cardamom 1 tbsp Cumin seeds2 tbsp Raisins 2 Bay leavesIngredients for zeera rice: 2 cup Rice (soaked) 2 Bay leaves 2 tbsp Oil 2 Cinnamon sticks 4-5 Cloves1 tbsp Cumin seeds1 tsp Salt Directions for daal: Soak lentil for 30 minutes at least. Then in a pot add water, salt, bay leaf and boil lentil until 80% done. Remove skim from water. In a pot heat oil and fry coconut until light golden brown and take it out. Then in a pan add oil, dried red chilies, cinnamon sticks, cloves, green cardamom, cumin seeds and sauté for 1 to 2 minutes. Then add ginger garlic paste and cook for another one minute. Add raisins and lentil and mix it again. In last add cumin powder, coriander powder, turmeric, salt, garam masala, green chilies and mix it well. Add water as required, cover and cook on low flame for 15 to 18 minutes or until it’s completely done. At last add fried coconut and your daal is ready. Directions for zeera rice: In a pan heat oil, add bay leaf, cinnamon sticks, cloves, cumin seeds, salt and stir for 2 minutes. Then add water and give it a boil. Then add soaked rice and let it simmer until water reduce. Cover and cook on low flame for 15 minutes. Your rice is ready. Preparation time: 25 minutes Cooking time: 40 minutes Serving: 4-5
