Durga Puja 2025: Explore these 4 must-try recipes this festive season

Bengali Style Cholar Dal 

Ingredients: 
Chana dal 1 cup, soaked and washed
Coconut 1 tbsp, chopped
Coconut 1 tbsp, thinly sliced
Raisins 1 tbsp optional 
Green cardamom 3
Cinnamon stick 2 inch 
Bay leaves 2 to 3 
Ginger 2 tsp, grated
Green chilli 2-3 slit 
Cumin seeds 2 tsp
Dry whole red chilli 2-3 
Turmeric powder 1 tsp
Mustard oil 1/2 tbsp 
Ghee 1/2 tbsp 
Sugar 1 tsp
Salt to taste 

Method:
1. Add dal, some salt and turmeric water to a pressure cooker and cook the dal until it gets soaked. Ensure that the dal does not become mushy. 
2. Heat oil in a pan and shallow fry the coconut slices and chopped coconut until golden brown. Drain this and keep it aside. 
3. In the same pan, add ghee and the remaining mustard oil. Add crushed cinnamon and cardamom to this. 
4. Once you get a nice aroma, add the bay leaf, cumin seeds and whole dry red chillies and let it splatter. 
5. Add grated ginger and green chillies to the mix. Saute the same and slowly pour the dal to this. 
6. Simmer the dal on low flame for about 10 minutes, while stirring in between. 
7. Add raisins to the dal, sprinkle salt and sugar. 
8. Add fried coconut in the end and give it a nice mix. 
9. Serve this hot with Bengali puri, kachori, rice or Luchi. 

Kala Chana Sundal 

Ingredients: 
Black chickpeas 1 cup 
Black mustard seeds 1/2 tsp, deseeded
Split urad dal 1/2 tsp 
Green chilli 3 nos
Dry Red Chilli 2 nos 
Asafoetida 2 pinch 
Coconut 6 tbsp, freshly grated 
Curry leaves spring 1 
Coconut Oil 2 tbsp
Coriander leaves 2 tbsp, finely chopped
Salt to taste
Water as needed

Method:
1. Soak the channa overnight or for 5 to 6 hours. Rinse the channa and drain the water. 
2. Pressure cook the channa by adding enough water and salt to it. Leave it in the cooker until it cools down. 
3. Drain the cooked channa and keep it aside. 
4. Now heat oil in a pan and add mustard seeds to it. 
5. When the seeds begin to crackle, add urad dal to the pan as well and saute it until it becomes a light brown color. 
6. Add curry leaves, red chilli and asafoetida to the pan as well and fry for 10-15 seconds. 
7. Add the cooked channa to the pan and salt to taste. 
8. Add smashed green chilli to the mix and saute the dish for 4-5 minutes on low flame. 
9. Add grated coconut and saute for 1-2 more minutes and then switch off the gas. 
10. Your kala chana sundal is ready to serve hot!

Makhana Kheer

Ingredients: 
Makhana 2 cups
Milk 1 litre, boiled 
Sugar 1/4 cup
Almond 1 tbsp finely chopped
Cashew 1 tbsp, finely chopped
Raisins 1 tbsp
Cardamom Powder 1/2 tsp
Ghee 2 tsp

Method:
1. Heat 1 tsp ghee in a pan. Add chopped almonds and cashews, roasting them until they turn light golden. Then, add raisins and sauté until they puff up slightly. Remove everything onto a plate and set aside.
2. In the same pan, heat 1 tsp ghee and add 2 cups of makhana. Roast for 2–3 minutes. Take out 1 ½ cups of the roasted makhana and grind them coarsely. Keep the remaining ½ cup whole.
3. Pour 2 cups of milk into the pan and bring it to a boil. Add the whole roasted makhana first, followed by the coarsely ground makhana. Let it simmer for 5 minutes.
4. Stir in sugar and crushed green cardamoms. Cook for another 2–3 minutes until the kheer thickens.
5. Add the roasted dry fruits back in, let it simmer for a couple more minutes, and your kheer is ready.
6. Garnish with extra dry fruits and serve warm or chilled.

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