Bengali Cholar Dal Recipe

Delicious lentil dish cooked with Bengal gram or chana dal flavoured with, cloves, cumin, cinnamon and golden fried dry coconut. Serve it with steamed rice and a stir fry on the side for a comforting lunch.

Archana Doshi
5848 ratings.

Bengali Style Cholar Dal is a delicious lentil dish cooked with Bengal gram or chana dal. This dish of dal is flavored with coconut, ghee and an assortment of whole spices. Bengali Style Cholar Dal tastes mildly spicy and packed with nutrition. Once the Bengal Gram is cooked in the pressure cooker it only takes a few minutes to prepare the whole dish. 

Did you know: Chana dal is high in fiber and helps to lower cholesterol. It also has a very low glycemic index, which is important for those with diabetes. Chana dal is a helpful source of zinc, folate, calcium, protein and is low in fat content.

Serve the Bengali Cholar Dal with Begun Bhaja and steamed rice for a humble weekday lunch..

If you like this recipe, you can also try other Dal recipes such as

  1. Gujarati Dal Recipe
  2. Keerai Sambar Recipe
  3. Dal Makhani Recipe

Cuisine: Bengali Recipes
Course: Lunch
Diet: High Protein Vegetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M


3 Servings


  • 1 cup Chana dal (Bengal Gram Dal)
  • 1/2 cup Fresh coconut , cut into small bits
  • 1 tablespoon Ghee
  • 1 teaspoon Turmeric powder (Haldi)
  • Salt , to taste
  • Ingredients for the seasoning
  • 1 tablespoon Mustard oil
  • 3 Dry Red Chillies
  • 2 Cloves (Laung)
  • 1 inch Cinnamon Stick (Dalchini)
  • 1 Bay leaf (tej patta)
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 2 Green Chillies , slit into halves lengthwise
  • 1 inch Ginger , peeled and grated

How to make Bengali Cholar Dal Recipe

  1. To begin making Bengali Cholar Dal, first wash and soak chana dal in water for an hour or so.

  2. Cook soaked dal with 2-1/2 Cups of water , turmeric powder, salt to taste and cook dal for 8 whistles / 30 minutes until the dal is cooked completely. See how to cook lentils (dals/pulses). Let the pressure release naturally and keep aside.

  3. In a pan heat mustard oil over medium heat, add the coconut pieces and fry until they turn golden brown. Turn off the heat. Transfer the fried coconut pieces in a bowl. Keep aside until required.

  4. In the same pan heat a tablespoon of mustard seeds and add cumin seeds, once seeds crackle add dry red chilies, cloves, bay leaf, cinnamon stick, green chilies and grated ginger.

  5. Saute for a few second and add the cooked dal and roasted copra into the pan.  

  6. Briskly boil Bengali Style Cholar Dal for three to four minutes and turn off the heat.

  7. Transfer the Bengali Style Cholar Dal into a serving bowl; finally garnish with a few more of the roasted coconut pieces and serve hot.

  8. Serve the Bengali Cholar Dal with Begun Bhaja  and steamed rice for a wholesome weekend lunch or dinner.

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