Authentic Bengali Cholar Dal Recipe

Ingredients

  • 1 cup Chana Dal (Bengal Gram)
  • 2 tablespoons Ghee (Clarified Butter)
  • 1 teaspoon Cumin Seeds
  • 2 Dry Red Chilies
  • 2 Green Chilies, slit lengthwise
  • 1 inch piece of Ginger, grated
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • 1/2 teaspoon Garam Masala Powder
  • 1 teaspoon Sugar
  • Salt, to taste
  • 2 cups Water
  • 2 tablespoons Raisins
  • 2 tablespoons Chopped Cashews
  • 2 tablespoons Chopped Coconut
  • 1-2 Bay leaves

Steps and instructions

  1. Wash the chana dal thoroughly and soak it for about 2 hours.
  2. Drain the soaked dal and add it to a pressure cooker with 2 cups of water, turmeric powder, and salt. Cook it on medium heat for about 4 to 5 whistles.
  3. Heat the ghee in a pan. Add cumin seeds, dry red chilies, and bay leaves to the pan and let them crackle for a few seconds.
  4. Add the grated ginger and green chilies to the pan and sauté for a few seconds.
  5. Add the cooked dal, sugar, red chili powder, and garam masala powder to the pan and mix well. Cook for about 2 to 3 minutes.
  6. In a separate pan, fry the coconut, raisins, and cashews until they turn golden brown. Add them to the dal and mix well.
  7. Adjust the salt and spices to taste, and cook the dal for another 2 to 3 minutes.
  8. Cholar Dal is ready to be served. Serve it hot with rice or roti for a wholesome meal.

Tools for making

Recipe variations

  • Add a pinch of asafoetida (hing) to enhance the flavor.
  • Include a handful of soaked and peeled split Bengal gram (chana dal) along with the whole chana dal for added texture.
  • Add a tablespoon of grated coconut to the dal for a richer taste.
  • To make it spicier, increase the quantity of green chilies or add a teaspoon of red chili paste.
  • For a tangy twist, squeeze some lemon juice over the cooked dal before serving.
  • Add a teaspoon of roasted cumin powder for an earthy flavor.
  • Include a handful of chopped spinach or fenugreek leaves to make it more nutritious.
  • For a vegan option, substitute ghee with vegetable oil.
  • Add a teaspoon of kasuri methi (dried fenugreek leaves) for a unique flavor.
  • For a creamier texture, blend a portion of the cooked dal and mix it back into the pot.

Recipe overview

Cholar Dal is a traditional Bengali dish made from chana dal, or split Bengal gram. This hearty and flavorsome dal is a staple in Bengali cuisine, and is typically served during festive occasions and special meals. The dal is cooked until it is perfectly soft, and then it is seasoned with an assortment of spices, including cumin seeds, turmeric, red chili powder, and garam masala. To give the dish a hint of sweetness and a unique texture, it is finished off with fried coconut, raisins, and cashews. The result is a delicious and comforting dish that is not only packed with protein, but also teeming with flavors and textures. This recipe will guide you through the process of making Cholar Dal at home, ensuring you end up with a dal that is as authentic and tasty as it gets.

Common questions

  1. Can I use any other lentils instead of chana dal? No, chana dal (Bengal gram) is the main ingredient for this recipe and provides a unique flavor and texture. It is recommended to use chana dal specifically.
  2. Do I need to soak the chana dal before cooking? Yes, soaking the chana dal for about 2 hours helps in the cooking process and ensures that the dal cooks evenly.
  3. Can I use oil instead of ghee? While ghee adds a rich flavor to the dish, you can substitute it with oil if desired.
  4. What can I serve Cholar Dal with? Cholar Dal can be served with steamed rice or Indian bread such as roti or paratha for a complete meal.
  5. Can I adjust the spices according to my taste? Yes, you can adjust the spices such as red chili powder and garam masala according to your preference. Taste and adjust as needed.

Serving dishes and utensils

  • Pressure Cooker - Used to cook the chana dal efficiently and quickly.
  • Pan - Used to sauté the spices and mix the cooked dal with other ingredients.
  • Spatula - Used for stirring and mixing the ingredients in the pan.
  • Frying Pan - Used for frying the coconut, raisins, and cashews.
  • Knife - Used for chopping the coconut and cashews if needed.
  • Measuring Cups - Used to accurately measure the ingredients.
  • Grater - Used to grate the ginger.

Origin stories

Cholar Dal is a traditional Bengali dish, consumed predominantly in the eastern Indian state of West Bengal. The Bengali community is known for its love of literature, art, and of course, the culinary arts. Every Bengali household has its own unique recipe for this dal, which they take pride in. Interestingly, this dal is often associated with joyous occasions and celebrations. It is a staple at weddings and is also traditionally prepared on the auspicious day of Durga Puja, a major festival in Bengal. Its sweet and spicy flavors, punctuated with a crunch of fried coconut and dry fruits, make it a memorable indulgence. Traditionally, it is enjoyed with a side of luchi (deep-fried bread), creating a harmonious balance of flavors that is quintessentially Bengali.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.