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

This Durga Puja bring the spirit of the festival to your kitchen with a burst of flavours that celebrate tradition and togethernessIndulge in recipes for Kala Chana Sundal Aloo Bharta and Cholar Dal are perfect for your festive thalis and seasonal treats Bursting with aroma spice and love these dishes capture the essence of Durga Puja turning every meal into a celebration of devotion joy and culinary delight Get ready to cook share and savour these festive flavours through these recipes from The Tastes of India Audible India podcast hosted by Puja DarshanBengali Style Cholar DalIngredientsChana dal 1 cup soaked and washedCoconut 1 tbsp choppedCoconut 1 tbsp thinly slicedRaisins 1 tbsp optionalGreen cardamom 3Cinnamon stick 2 inchBay leaves 2 to 3Ginger 2 tsp gratedGreen chilli 23 slitCumin seeds 2 tspDry whole red chilli 23Turmeric powder 1 tspMustard oil 12 tbspGhee 12 tbspSugar 1 tspSalt to tasteMethod1 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 mushy2 Heat oil in a pan and shallow fry the coconut slices and chopped coconut until golden brown Drain this and keep it aside3 In the same pan add ghee and the remaining mustard oil Add crushed cinnamon and cardamom to this4 Once you get a nice aroma add the bay leaf cumin seeds and whole dry red chillies and let it splatter5 Add grated ginger and green chillies to the mix Saute the same and slowly pour the dal to this6 Simmer the dal on low flame for about 10 minutes while stirring in between7 Add raisins to the dal sprinkle salt and sugar8 Add fried coconut in the end and give it a nice mix9 Serve this hot with Bengali puri kachori rice or LuchiKala Chana SundalIngredientsBlack chickpeas 1 cupBlack mustard seeds 12 tsp deseededSplit urad dal 12 tspGreen chilli 3 nosDry Red Chilli 2 nosAsafoetida 2 pinchCoconut 6 tbsp freshly gratedCurry leaves spring 1Coconut Oil 2 tbspCoriander leaves 2 tbsp finely choppedSalt to tasteWater as neededMethod1 Soak the channa overnight or for 5 to 6 hours Rinse the channa and drain the water2 Pressure cook the channa by adding enough water and salt to it Leave it in the cooker until it cools down3 Drain the cooked channa and keep it aside4 Now heat oil in a pan and add mustard seeds to it5 When the seeds begin to crackle add urad dal to the pan as well and saute it until it becomes a light brown color6 Add curry leaves red chilli and asafoetida to the pan as well and fry for 1015 seconds7 Add the cooked channa to the pan and salt to taste8 Add smashed green chilli to the mix and saute the dish for 45 minutes on low flame9 Add grated coconut and saute for 12 more minutes and then switch off the gas10 Your kala chana sundal is ready to serve hotMakhana KheerIngredientsMakhana 2 cupsMilk 1 litre boiledSugar 14 cupAlmond 1 tbsp finely choppedCashew 1 tbsp finely choppedRaisins 1 tbspCardamom Powder 12 tspGhee 2 tspMethod1 Heat 1 tsp ghee in a pan Add chopped almonds and cashews roasting them until they turn light golden Then add raisins and sauteacute until they puff up slightly Remove everything onto a plate and set aside2 In the same pan heat 1 tsp ghee and add 2 cups of makhana Roast for 2ndash3 minutes Take out 1 frac12 cups of the roasted makhana and grind them coarsely Keep the remaining frac12 cup whole3 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 minutes4 Stir in sugar and crushed green cardamoms Cook for another 2ndash3 minutes until the kheer thickens5 Add the roasted dry fruits back in let it simmer for a couple more minutes and your kheer is ready6 Garnish with extra dry fruits and serve warm or chilled