Masoor dal Chochchori Or Chorchori

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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Chapor Or Lentil Patties In Mustard Sauce


Chapor or lentil patties in mustard sauce. Chapor ghonto is an authentic recipe of Bengal. Made of Matar dal or split dried pea lentil patties with mishmash of vegetables. Heard about chapor ghonto from a friend. Never tried before. Google it. So many recipes with veggies like potatoes pumpkin eggplants parwal or pointed gourd etc.


But first time made exactly as my friend told. It was with mustard paste. I used mustard powder. Needn’t much spices yet delicious. Used only ginger, green chilli, mustard powder and panch phoran. It was yummy. Didn’t get Matar dal or split dried pea lentil in local grocery. So used Chana dal or Bengal gram.



Dal or lentils are a good source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folate and iron. And still low in calories and contain virtually no fat.


Our this week’s #Foodiemonday #bloghop theme is #DalDelights. Any recipe with dal or lentil.



So made this chapor again. But made with little changes. And very happy with the result.This time I have added tomato, garlic and kashmiri red chili powder. And the taste was amazing.



 Chana dal/Bengal gram or Matar dal/split dried pea lentil – 1 cup

Ginger – 1 inch piece

Green chilli – 1 – 2

Salt to taste

Cumin powder – 1/2 teaspoon

Little oil for shallow frying

For the gravy

 Mustard powder – 2 teaspoon

Green chilli – 1 – 2

Garlic – 3 cloves

Tomato – 1 chopped

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 and 1/2 teaspoon

Salt to taste

Panch phoran – 1/2 teaspoon

Coriander leaves – 1 teaspoon chopped

Mustard oil – 2 tablespoon


 Wash and soak the lentils or dal overnight. Grind them with ginger and green chilli. Add very little water if require. Don’t make it runny. Batter should be thick. Add salt and cumin powder. Beat well.Make patties with this batter and shallow fry in a nonstick pan with very little oil. Keep aside.




Soak the mustard powder in cold water. I have used Weikfield mustard powder. Blend the powder in cold water thoroughly till it becomes a thick cream. Allow to stand for 10 minutes to develop full flavour.


Grind the garlic, tomato and green chilli. Heat mustard oil in a pan. Add panch phoran. Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.


Let the panch phoran splatter.Now add garlic tomato and green chilli paste. Saute till the oil leaves side. Add soaked mustard powder, salt, turmeric powder,chopped coriander leaves and kashmiri red chilli powder. Saute and add water. Add water as requir for gravy. Let it boil and add the lentil patties. Cook on simmer for 10 – 12 minutes or until the patties becomes soft.


Stir and mix well. Check and adjust the seasoning and switch off the flame. Chapor in mustard sauce is ready. Garnish with slit green chilli or chopped coriander leaves. Serve hot with steamed rice.