Enchor die Chholar Daal

A culinary journey of a woman is beautiful. While growing up, a woman inculcates culinary practices from her mother. Then gradually as she grows up, and gets married, she learns new preparations from her mother-in-law. Her cooking then becomes an amalgamation of what she inherited from her mother and her mother-in-law.

I had inherited many recipes from my mother as well as father but then when I was married, I have learnt a few more from my mother-in-law. This preparation was inherited by me from my mother-in-law. Serve this chholar daal with rice or luchi or paratha and this could be a complete vegetarian meal.

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Enchor die Chholar Daal

Enchor die chholar daal is a no onion no garlic recipe. The blend of the spices and ghee with the meaty enchor is sublime.

Course Main Course

Cuisine Bengali

Keyword Chholar Daal, Enchor, Vegetarian Recipes

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 people

Ingredients

• 300 grams of enchor/ raw jack fruit
• 1 cup of chholar daal/chhana daal
• 1 potato diced
• 1/2 cup of ground coconut
• 1 tomato finely chopped
• 1 tablespoon of ginger paste
• teaspoons of Kashmiri red chili powder
• Salt to taste
• 1 teaspoon of sugar
• 2-3 bay leaves
• 1/2 teaspoon of cumin seeds
• 2 whole red chilies
• A pinch of hing/asafoetida
• 1 tablespoon of ghee
• 3 tablespoons of mustard oil

For the spice mix

• 1/2 tablespoon of coriander seeds
• 1/2 tablespoon of cumin seeds
• 5-6 cardamom pods
• 1" cinnamon stick
• 2 whole red chilies
• 1 small mace
• 1/4 teaspoon of nutmeg
• 2 dry red chilies
• 8 cloves
• 10 black pepper

Instructions

• Wash and soak the chholar daal for 1 hour.
• Pressure cook the chholar daal with salt added to it. Do not overcook the daal. The daal should be just cooked and should not turn mushy.
• Now, pressure cook the jack fruit/enchor and keep it aside.
• In a pan, dry roast the cumin and coriander seeds, dry red chilies, cinnamon stick, cardamom pods, mace, nutmeg, cloves, nutmeg and black pepper.
• Grind the spices to a fine powder and strain them to remove the bigger chunks of the spices. Keep the spice aside.
• In a kadai, take 2 tablespoons of oil and heat it. Fry the diced potatoes and keep them aside.
• Add another tablespoon of oil to the kadai and heat it.
• Temper the smoking oil with bay leaves, cumin seeds, dry red chilies and asafoetida.
• As the spices releases their aroma, add the ginger paste and chopped tomato to the kadai.
• Add turmeric powder and Kashmiri red chili powder to the kadai and continue cooking on medium flame till you see oil releasing from the sides of the kadai. Keep stirring at intervals.
• Now, add the potatoes and jack fruit to the kadai followed by ground coconut. Keep cooking for about 4-5 minutes with stirring at intervals.
• Add the boiled chhana daal along with the water to the kadai and simmer the daal for about 8-10 minutes.
• Add two tablespoons of the ground spice mix, ghee and sugar to the kadai and give the daal a hearty mix. Adjust the salt.
• Turn off the flame and serve the daal with luchi, porota or steamed rice.

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