Masoor dal chochchori or chorchori. A flavorful and delicious thick dal to serve with roti, paratha or steamed rice. Easy to cook but taste is scrumptious. This red lentil or Masoor dal chochchori is an age old recipe from Bengali cuisine.
After bhaja muger dal and narkol die chholar dal this Masoor dal chochchori is my most favourite dal. Serve it as a side dish or enjoy bowlful hot dal on its own. Earlier shared one more masoor dal recipe from Bengali cuisine. To get the recipe click here.
This recipe is my contribution for 306 #Foodiemonday bloghop theme is dal or lentil. This time it was my turn to suggest. Let’s see what my fellow bloggers share. Waiting for some wonderful dal or lentil recipes.
This dal recipe is very easy but taste is absolutely mouthwatering. I have used fried garlic cloves to garnish because my daughter loves fried garlic cloves in dal but you can skip this step if you don’t like. Also Kashmiri red chilli powder is not used in authentic recipe but I used to add some colour. You can use mustard oil to make this dal and omit ghee. Or make the dal with any oil and add a teaspoon of ghee before removing from heat. Choice is your.
Masoor dal or red lentil – 1 cup
Green cardamom – 2-3
Cinnamon – 1/2 inch piece
Cloves – 3
Bay leaf – 1
Onion – 1, chopped
Garlic – 3-4
Ginger – 1/2 inch piece
Ghee or clarified butter – 2 tablespoon
Salt to taste Sugar – 1/2 teaspoon, optional
Garlic cloves – 6 to garnish, optional
Cumin powder – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Kashmiri red chilli powder – 1 teaspoon, optional
Water – 3 cup
Cilantro or coriander leaves – 2-3 tablespoon, chopped
Green chilli – 3-4 or to taste
1. Wash the dal well and soak in water for 5-10 minutes. Drain the water completely and keep aside.
2. Crush the cardamom, cinnamon and cloves in a mortar pestle.
3. Grind onion, garlic, ginger and one green chilli into a smooth paste.
4. In a small bowl mix turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder and 1 tablespoon water. Mix well. You can use hot variety red chilli powder if you want your dal more spicy.
5. In a pan or wok heat ghee or clarified butter. You can use half ghee half oil if you want. See notes for more options.
6. Fry the garlic cloves till golden brown and take out of the ghee or clarified butter. This step is optional. You can skip if you want.
7. Add crushed cardamom, cinnamon, cloves and bay leaf. Add onion, garlic, ginger, chilli paste and saute till oil leaves the sides and raw smell of onion garlic goes away.
8. Add water mixed all the spices. Fry again till everything dried up and oil leaves the sides.
9. Now add drained dal or red lentil. Saute for 2 minute. Add water, salt, chopped cilantro or coriander leaves, 2-3 green chilli and sugar if using. Mix well.
10. Cover and cook for 10 minutes or until dal becomes soft and thick on medium flame. Check in-between and stir. Dal should be thick. Taste and adjust salt if required.
11. Garnish with cilantro or coriander leaves and fried garlic cloves if using. Serve with steamed rice or Indian flatbread or any bread.
1. Mustard oil can be used instead of ghee or clarified butter.
2. Add green chilli according to your taste. Use more green chilli or red chilli powder if you want your dal spicy.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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