Tomato Adabata diye Chholar Dal

The hubby man suddenly developed the liking for chana dal or bengali chholar dal as we call it and as a dutiful wife, I am creating various combinations of the same dal. I already have cooked it with some coconut bits. This time, I grind the coconut with some tomato and ginger and this Tomato Adabata diye Chholar Dal is born. The dal should be on the thicker side with a tinge of sweetness. Goes well with luchi or paratha.

Tomato Adabata diye Chholar Dal

Ingredients for Tomato Adabata diye Chholar Dal

  • Chholar dal or Chana Dal – 1 cup
  • Ginger – 1 inch piece
  • Tomato – 1, chopped
  • Green chili – 2
  • Coconut – 2 – 2 inch slice
  • Salt and Turmeric – as required
  • Sugar – 1 tsp
  • Bayleaf and whole garam masala for tempering
  • Ghee – 1 tsp
  • Garam masala powder – 1/2 tsp
  • White oil for cooking.

How to make Tomato Adabata diye Chholar Dal

Soak the chana dal for atleast 2 hours. I soaked it over night. Then pressure cook them with a pinch of salt and turmeric.

Grind ginger, tomato, coconut and green chili to a paste.

Mash the boiled dal a bit using a spatula. Add a cup of water as well.

Heat white oil in a pan and add the bayleaf and whole garam masala.

Next goes the ground masala. Fry them well.

Once the masala fried well and oil starts coming out of the masala pour the boiled dal. Stir well.

Boil for 10 minutes till the dal thicken. Adjust the salt and add the sugar. This is the time to add the ghee too.

Remove from heat and sprinkle the garam masala powder.

Serve with luchi , ruti or paratha.

Tomato Adabata diye Chholar Dal
Tomato Adabata diye Chholar Dal
Tomato Adabata diye Chholar Dal