Bengal gram, popularly called as Chana Dal is one of the commonly available pulse seed in Bangladesh, India, Pakistan, and Nepal. Although there are different ways of cooking and eating Bengal gram, its recipe with beef, cow’s lever or bones is yet the most attractive menu and regarded as a very tasty food. This item is usually cooked while meals are arranged for a large mass, called as ‘mesban’ in Bengali slang in the south-eastern districts of Bangladesh. Chana dal with meat matches with white rice, but good for eating paratha, nan-roti or plain bread. Normally, the gravy is more liked, but as the Bengal gram soaks water content, the gravy does not remain long time after cooking.
Serve this recipe with tortilla or bread or rice or pulao.