Echor diye Cholar Dal
Creamy Bengal gram dal simmered with tender raw jackfruit and spiced with traditional Bengali aromatics.
👩🍳 Process
Heat mustard oil in a pan. ▶ 1:54 medium
Add panch phoron, dried red chili, and bay leaves to the hot oil. Fry until they aromatic. ▶ 2:03
Add the pre-boiled raw jackfruit and fry it well in the seasoned oil. ▶ 2:17
Add the ginger paste and sauté for a couple of minutes to cook off the raw smell. ▶ 2:32
Mix cumin powder, turmeric powder, and red chili powder with a little water to form a paste, then pour it into the pan. Sauté the spices thoroughly with the jackfruit. ▶ 3:25
Add salt and sugar, mixing everything well to integrate the flavors as you sauté. ▶ 3:46
Toss in the green chilies and stir to combine. ▶ 4:04
Incorporate the boiled cholar dal into the pan along with some water. Stir and add extra water to adjust consistency if needed. ▶ 4:17
Bring the mixture to a boil and cook until the jackfruit becomes completely tender and soft. ▶ 5:26 5 min
Sprinkle garam masala powder and add ghee. Stir thoroughly and cook for another minute. ▶ 5:42
Turn off the heat, cover the pan, and let the dish rest for 5 minutes (standing time) before serving. ▶ 6:43 5 min
💡 More tips
- The cholar dal should be boiled so that it is soft on the inside but retains its whole shape without getting mashed.
