📝 About This Recipe
A crown jewel of Bengali vegetarian cuisine, Cholar Dal is a sophisticated preparation of split chickpeas tempered with fragrant whole spices and crunchy fried coconut. Unlike everyday dal, this version is thick, subtly sweet, and aromatic, traditionally served during Durga Puja and festive celebrations. The interplay of nutty roasted cumin, pungent ginger, and the richness of ghee creates a soulful experience that defines the flavors of East India.
🥗 Ingredients
The Lentils
- 1.5 cups Chana Dal (Split Chickpeas) (washed and soaked for at least 30 minutes)
- 1/2 teaspoon Turmeric Powder (for boiling)
- 1 teaspoon Salt (adjust to taste)
- 4 cups Water (for pressure cooking)
The Flavor Base
- 3 tablespoons Ghee (Clarified Butter) (authentic flavor comes from high-quality ghee)
- 1/4 cup Fresh Coconut (thinly sliced into small bits (kuchi))
- 1.5 tablespoons Ginger Paste (freshly ground is best)
- 1 teaspoon Cumin Powder
- 1/2 teaspoon Turmeric Powder (for the masala)
- 3-4 pieces Green Chilies (slit lengthwise)
- 1.5 tablespoons Sugar (this dal is characteristically sweet)
The Tempering (Phoron) & Garnish
- 2 pieces Bay Leaves
- 2-3 pieces Dry Red Chilies
- 1 inch Cinnamon Stick
- 3-4 pieces Green Cardamom (lightly crushed)
- 4 pieces Cloves
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Bengali Garam Masala (blend of cardamom, cinnamon, and cloves)
👨🍳 Instructions
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1
Rinse the chana dal thoroughly under cold water until the water runs clear. Soak it in 3 cups of water for at least 30-45 minutes to ensure even cooking.
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2
In a pressure cooker, add the soaked dal, 4 cups of water, 1/2 teaspoon turmeric, and salt. Cook for 2-3 whistles on medium heat. The dal should be soft enough to mash between fingers but must retain its distinct shape; do not let it become mushy.
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3
While the dal is cooking, heat 1 tablespoon of ghee in a heavy-bottomed pan or kadai over medium heat.
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4
Add the sliced coconut bits to the ghee. Fry them until they turn a beautiful golden brown and become crunchy. Remove with a slotted spoon and set aside for garnishing.
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5
In the same pan, add the remaining 2 tablespoons of ghee. Once hot, add the bay leaves, dry red chilies, cinnamon, crushed cardamom, cloves, and cumin seeds.
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6
When the spices begin to splutter and release their aroma, add the ginger paste and slit green chilies. Sauté for 1-2 minutes until the raw smell of ginger disappears.
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7
Mix the cumin powder and remaining turmeric with a tablespoon of water to make a paste, then pour it into the pan. This prevents the dry spices from burning.
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8
Pour the cooked dal (along with its cooking liquid) into the pan. Stir gently to combine with the fried spices.
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9
Add the sugar and adjust the salt if needed. Bengali Cholar Dal is famously sweet, so don't be afraid of the sugar—it balances the spices perfectly.
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10
Lower the heat and let the dal simmer for 8-10 minutes. The consistency should be thick but pourable. If it looks too dry, add a splash of hot water.
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11
Stir in half of the fried coconut bits and the Bengali garam masala powder. Let it simmer for another minute.
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12
Turn off the heat. Cover the pan and let it rest for 5 minutes to allow the flavors to marry.
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13
Transfer to a serving bowl and garnish with the remaining fried coconut bits and a tiny drizzle of fresh ghee for a glossy finish.
💡 Chef's Tips
The texture is crucial: each grain of dal should be whole and visible, yet melt-in-the-mouth soft. Always use fresh coconut; desiccated coconut does not provide the same essential crunch and milkiness. If you don't have a pressure cooker, you can cook the dal in an open pot, but it will take about 45-60 minutes. For an extra layer of flavor, dry roast the chana dal in a pan for 2 minutes before soaking. Adjust the sugar according to your preference, but remember that a hint of sweetness is the hallmark of this dish.
🍽️ Serving Suggestions
Serve hot with 'Luchi' (deep-fried Bengali puffed bread) for the most authentic experience. Pairs beautifully with 'Basanti Pulao' (sweet yellow fragrant rice) and a side of Begun Bhaja (fried eggplant). Goes well with steamed Basmati rice and a wedge of Gondhoraj lime. Accompany with a spicy mango pickle or a sweet tomato-date chutney to balance the flavors.