Bengal gram with elephant foot yam (How to make ol diye cholar dal) makes the dal yummy and healthy as yam is rich in anti-oxidant, fiber, potassium, magnesium and many more. It is very easy to prepare and takes very less time with limited use of species, and here I am using cow ghee instead of cooking oil to make the dish more delicious.
|Author: Abhijit Mukhopadhyay|
|Course: Side dish|
|Level of cooking: Easy|
|Preparation time: 5 minutes|
|Cooking time:25 minutes|
|Total time: 30 minutes|
- Ol/elephant foot yam-150 gm (cut into small cubes)
- Cholar dal(Bengal gram)-1 cup
- Cow ghee (clarified butter)-2 tsp
- Onion-1 (cut into slice)
- Chopped ginger-1/2 tsp
- Garlic (chopped)-1/2 tsp
- Green chili-2(chopped)
- Cumin seeds-1/2 tsp
- Dry mango slice-2(homemade)(you can put 1 tsp dry mango powder instead of dry mango)
- Turmeric powder-1/2 tsp
- Red chili powder-1/2 tsp (optional)
- Cumin powder-1/2 tsp
- Kasuri methi(dry fenugreek leaves)-1 tsp
- Salt to taste
- Water-2 cups
How to make ol diye cholar dal
Wash cholar dal/ Bengal gram and let it soak for 3-4 hours in water.
Cut and wash the yam in small cube size.
Take a pressure cooker; add yam, Bengal gram, salt and water.
Turn on the gas and put the pressure cooker on it and go for 3 whistles.
In the mean time cut onion into slice.
Take a wok, heat the ghee (clarified butter) and throw some cumin seeds and chili for tempering.
As they splutter and sizzle add the slice onions, chopped ginger and garlic; sauté for 3-4 minutes.
Add turmeric powder, red chili powder and cumin powder; sauté for two minutes.
Now add the boiled dal and cook for 2-3 minutes.
Mix it well with dal and onion garlic.
Turn off the gas and add kasuri methi.
Serve hot with rice or chapatti/naan/luchi/parotha.