Cholar Dal Puris served with Ridgegourd & Peanut chutney

Hi everyone !!! 

Yesterday I made the Bengali cholar dal. It's a very yummy dal made of split chickpea. It's a slight sweet and spicy dal and very simple to make. 

Cholar dal : 

Ingredients :

1 cup Chana dal (split chickpeas) 

1 dried red chili

1 green chili

1 tsp jeera seeds 

1/2 tsp grated ginger

1/2 inch piece cinnamon

2 pods cardamom

2 pieces cloves

1/2 tsp turmeric powder

Salt to taste

1 tsp sugar

2 tbsp chopped cashew nuts

1 tbsp grated coconut. 

Method: 

Soak Chana dal for about an hour. Pressure cook the dal with some turmeric for about 4-5 whistles till the dal is soft but not mashed. 

Heat a tbsp of ghee in a pan. Add the cashewnuts , jeera seeds, cinnamon, cloves, cardamom, ginger, both chili. Sauté till nuts are golden brown. Add the coconut and boiled dal. Season with salt and sugar. Let it boil till thick. This dal can be served with chappatis or Puris. 

Now  I had some leftovers of this dal, about half a cup. So decided to convert it to something.  Removed any chili or cinnamon etc from the dal and blended it till it became a smooth paste. Add some wholewheat flour into it. Add some salt and make a stiff dough with enough water. 

Make small balls from the dough and roll out into medium sized Puris. Deep fry in hot oil. 

Ridgegourd & Peanut chutney : 

Ingredients: 

1/2 Ridgegourd, peeled and chopped 

1/2 cup of peanuts 

1 dried red chili

Handful of curry leaves

Salt to taste. 

Method:

Heat a tsp of oil in a pan. Roast the peanuts, chili and curry leaves. Add the Ridgegourd and sauté till soft. Once cool grind it to a smooth paste. Add salt and temper with mustard seeds and curry leaves.  

Serve the hot Puris with the chutney. A very wholesome and yummy breakfast. Could be had with any other gravy too as a meal.