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Bangladeshi style Cholar Dal is a delicious lentil dish cooked with split chickpea. This gently flavored, soothing dish counts as bangladeshi's comfort food, and it's always a big hit at the breakfast table. Ingredients Yello chickpeas 1 cup Water 2 cups Oil 2-3 tbsp Bay leaf 1 Cardamom 3 pcs Cinnamon 2 stickers Cloves 3 pcs Salt to taste Onion 1/4 cup Red chilli powder 1/2 tsp Turmeric powder 1/2 tsp Garlic paste 1 tsp Ginger paste 1 tsp Coriander powder 1/2 tsp Roasted Cumin powder 1/2 tsp Tomato cubes 1 medium Green chilli Coriander leaves Ghee 1 tbsp (optional) Tarqa Oil Dry red chilli 2 pcs Raw cumin 1/2 tsp Garlic sliced 1 tsp Onion sliced 1/4 cup Directions Soak daal in water for 2-3 hours. In a heated pan, add oil, bay leaves, cloves, cardamoms, cinnamon, onions. Saute the onions until translucent. Add red chilli powder, turmeric powder. Add garlic paste, ginger paste, coriander powder, roasted cumin powder. Stir, mix and sauté all spices together at high heat. Add cubed tomatoes and keep stirring so everything blends well. Add salt to taste. Once the tomatoes have soften, add soaked daal and sauté at high heat for 10 mins. Add little water so nothing burns at the bottom and continue to sauté. This is essential to remove the raw smell from the spices and daal. After sautéing, add 2 cups of water to cook daal. Using a masher, mash and blend the daal. Once it comes to a boil, cover with lid and let it cook for 15-20 mins at medium heat. Mash the daal further as desired. In a separate pan, add oil, raw cumin seeds, sliced onions, sliced garlic and dry red chilli. Fry the spices together until the onions are golden brown. Pour the cooked daal into the pan and mix everything together. Bring to a boil, add coriander leaves and grene chilli. Lastly add 1 tbsp of ghee (optional). Remove from heat and serve hot with roti or parathas! Enjoy! Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub Our daily story - Instagram : bit.ly/Banglarrannaghor Facebook | / banglarrannaghor More great recipes | https://www.banglafoodie.com