Enchor diye Cholar Dal (Bengali Chana Dal with Green Jackfruit)
Enchor diye cholar dal. Bengali Chana Dal cooked lovingly with green jackfruit. The earthy heat of grated ginger. The perfume of whole spices. Food heaven !!!
Ingredients
- 300 g enchor or green jackfruit cut into medium cubes
- 1/2 cup cholar dal or bengal gram
- 2 tomatoes finely chopped
- 2 tsp ginger grated
- 3-4 green chilies slit
- 2 green cardamom
- 1 one inch cinnamon stick
- 1 tsp cumin seeds
- 1-2 bay leaves
- 2-3 dry red chilies
- 1 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala powder
- 1 tbsp oil
- 2 tsp ghee
- salt to taste
Instructions
- Soak the dal overnight. Boil till just cooked, taking care that the dal is not too mushy. Keep aside.
- Heat oil in a pan, temper with crushed green cardamom and cinnamon. Throw in the cumin seeds, bay leaves, and red chilies. Saute for a minute or so. Allow the spices to release their aroma.
- Add the grated ginger and tomatoes now, sprinkle in a little salt, saute for 2-3 minutes.
- Add the green jackfruit, turmeric powder and red chili powder. Cook for a further 10-12 minutes till oil starts to be released from the masala.
- Add 1/2 a cup of warm water and pressure cook, 1 whistle I would reckon is good enough. Allow the steam to release on its own.
- Gently add the boiled dal to the jackfruit. Throw in a few more green chillies if you want. Give it a good stir. Return to flame, adjust seasonings and continue to cook for another 5-7 minutes.
- Finish with a dollop of ghee and a generous sprinkle of garam masala powder. Serve hot.