Bengali cuisine Cooking Recipes healthy recipes. North Indian


Cholar dhal us a festival dhal that is often made for celebrations in Bengal.This is made with Channa dhal which is high in protein.Unlike other dal this is thick. Coconut bits are added in this dish.

  • Ingredients
  • Bengal gram dhal…….1 cup

For dry spice powder.

  • Cinnamon……1 ” piece
  • Cloves……..3
  • Cardomom…..3

Can crush in a mortar but I powdered it coarsely inthe mixie.Tempering:

  • Tej patta…1 no.
  • Cumin seeds…1/2 TSP
  • Asafoetida.. …1/4 TSP
  • Red chillies….2 to 3
  • Grated ginger….1 TSP
  • Chopped coconut….2 TBS
  • Ghee or oil….1 to 2 TSP
  • Turmeric powder..1/2 tsp
  • Sugar …2 TSP
  • Cumin seed powder…..1 TSP.


  • Soak dal for few hours.
  • Pressure cooker the Channa dhal with turmeric powder and cook for 3 to 4 whistles it should be cooked but not mushy.
  • Add salt.
  • Heat ghee add 1 bay leaf,1/2tsp cumin seeds add grated ginger,then red chillies,1 pinch asafoetida and then powdered spices.
  • Fry till u get the aroma .
  • Now add this to the dal.
  • Add cumin powder, sugar ,red chilli powder and dinner for 1 to 2 mts.
  • Finally add chopped coconut pieces fried in ghee.
  • This is a sweet dish.
  • Serve with poori.

RADHABALLAVI POORI/BENGALI DAL POORI.This poori is also called as radhaballabhi poori too. TraditionalBengali recipe.This is made during festival as there is no onion or garlic.Especially made during Durga Pooja. Some use chana dhal but today I used urad dhal.It is just a stuffed poori variety.Needs preparation time.

  • Soak urad dhal for atleast 1 to 2 hrs.
  • Grind it semi coarsely with a piece of Ginger
  • Keep aside
  • To powder:
  • Fennel seeds…..1 TSP
  • Cumin seeds…1 TSP
  • Red chillies 2 or 3
  • Mace ……2 strands.
  • In a kadai add 1/2 TSP ghee and fry all the ingredients except for mace.
  • Switch off the stove and mace to it.
  • When cool powder it.
  • Now in a kadai.Add 1/2 TSP ghee.add hingand dhal and 1 TSP sugar mix well
  • Now add the ground powder.
  • It will become thick
  • Remove from fire.
  • Make balls out of dhal

Now mix 1 cup of atta and 1 cup of maida with salt and 1 TSP of ghee.Add required water and make this as a dough.Now cover and keep for 1 hr.Take a small amount of dough and press a little.Keep a ball of urad dhal in itMake it as a katchori.Again press it gently as a poori.Fry it in hot oil as other positions and serve with side dish.I have served with choler dal but you can serve with curry of your choice.