Bengali Style Cholar Dal Recipe-Chana Dal
Bengal gram lentils cooked in coconut and spices. Slightly sweet in flavour and very aromatic because of usage of pure ghee. The dal once cooked are not mashed completely which is a perfect way of cooking the dish. Serve it along with lobia masala and lucchi.
Cholar Dal is Bengal gram lentils cooked in coconut and spices. Slightly sweet in flavour and very aromatic because of usage of pure ghee, this dal is cooked in a very typical way by monitoring carefully as it should not get mashed completely. It is the very famous lentil dish from West Bengal, that is served with hot and fluffy luchi specially on the occasion of Jamai Shosti, where the Son-in-Law is served this along with many other delicacies in the platter.
If you like this recipe, you can also try other Bengali recipes such as
- 2 cups Chana dal (Bengal Gram Dal)
- 2 tablespoons Ghee
- 1 teaspoon Ginger , paste
- 2 tablespoons Fresh coconut , grated
- 1/2 cup Fresh coconut , slices
- 5 to 6 Raisins
- 2 Green Chillies
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , (adjustable)
- 1/2 teaspoon Sugar For spices
- 1/2 teaspoon Cumin seeds (Jeera)
- 3 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 2 to 3 Dry red chilli
- 1 Bay leaf (tej patta)
- 1 pinch Asafoetida (hing)
How to make Bengali Style Cholar Dal Recipe-Chana Dal
To begin making the Cholar Dal recipe, wash dal under running water nicely till clear water appear.
In a pressure cooker, add dal with salt, turmeric, bay leaf, cardamom, cinnamon and water till the dal is immersed.
Pressure cook for 2 to 3 whistles as we don't want the dal to get mashed completely.
Once the dal is cooked, keep aside and prepare the tempering.
Heat ghee in a wok/kadhai and add cumin seeds and asafoetida, wait till cumin crackles.
Now add green chilies, ginger paste, raisins and saute for a while.
Add in the cooked dal and grated coconut and stir well.
Check salt again and adjust if required, cover the lid and cook for 10 to 12 minutes in low flame.
Once the dal is done, add a generous pinch of sugar along with some coconut slices before turning off the gas.
Serve hot and delicious Cholar Dal with fluffy Bengali Luchi for a perfect Bengali meal.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'