About this cholar dal recipe
Cholar Dal, a quintessential Bengali dish, is a flavorful lentil curry made from chana dal (split Bengal gram). This dish is unique for its sweet and savory taste, achieved by adding ingredients like coconut, raisins, and sometimes jaggery.
Recipe highlights –
- Traditional Bengali dal
- Made without onion or garlic
- Unique sweetness from coconut and raisins
- Nutritious, protein-rich chana dal
- Perfect with luchi or rice for festive meals
This dish is often also referred to as Narkel Diye Cholar Dal due to the inclusion of coconut, which adds a delightful sweetness and texture. Unlike many other Indian dal recipes, cholar dal is typically prepared without onion or garlic, making it a popular choice during religious occasions and festivals.
Cultural significance in Bengal
Cholar dal holds a special place in Bengali cuisine, often associated with festivals and special occasions. It is traditionally served during religious celebrations such as Durga Puja and Saraswati Puja.
In both Bengal and Bangladesh, it is a popular offering in temples due to its vegetarian or nirmish preparation, adhering to the custom of avoiding onion and garlic during auspicious times.
Beyond religious festivals, cholar dal is also commonly served at weddings, special occasions, and family gatherings. It is often paired with luchi (deep-fried flatbreads) or pulao, making the meal even more special and festive.
Main ingredients for cholar dal
You will need the following main ingredients for cholar dal –
- Chana dal – The primary ingredient, split Bengal grams, are boiled with salt and turmeric until just tender but not mushy, forming the base of the dish.
- Coconut – Adds sweetness and a delightful crunch. You can use fresh or dried thin slices, roasted in oil or ghee for added flavor.
- Dry fruits – Raisins provide a nice sweetness and contrasting flavors to the dal. Cashews are optional, but recommended, for additional crunch and richness.
- Ginger and green chillies – They add heat and flavor to the dal. However, these can also be skipped.
- Whole Spices – Bay leaves, cloves, green cardamom, dried red chili and cumin are used to infuse the dal with deep, aromatic flavors.
- Heeng (Asafoetida) – Gives a sharpness that compensates for the absence of onions.
- Powdered Spices – A mix of turmeric, red chili, cumin, and coriander powders is used for seasoning.
- Bengali Garam Masala – This is quick spice blend made of just 3 ingredients – cinnamon, cloves, and green cardamoms. It a commonly used spice mix used in many Bengali dishes. I have included instructions in the recipe below to make it in just enough quantity for this dish, but you can also make it in large batches for convenience. Otherwise, you can also use regular garam masala instead.
- Jaggery or sugar – Traditionally jaggery (gud) is added to the dal for a touch of sweetness, and contrasting flavors. You can also add sugar is you don’t have jaggery. I like to add 1.5 to 2 teaspoons of jaggery, but some people prefer to make it quite sweet with upto 2 tablespoons. You can also just skip it if you don’t want any added sweetness.
Cooking chana dal – instant pot & pressure cooker instructions
You can cook the chana dal in pressure cooker, instant pot or on stove top. I have included the cooking times and instructions for all 3 methods below –
- Pressure cooker method
- Add 3 cups of water for 1 cup of chana dal to the pressure cooker.
- Close the lid and cook on medium heat for 4-5 whistles or 8-10 minutes.
- Allow the pressure to release naturally.
- Instant pot method
- Add 2.5-3 cups of water for 1 cup of chana dal to the instant pot.
- Turn on ‘pressure cooker’ or ‘manual mode’ and set the vent to ‘sealing’ position.
- Cook for 10 minutes in instant pot on high pressure.
- Let the pressure release naturally for 10 minutes, then release it manually.
- Stovetop method
- Soak the dal for 2 hours.
- Add 3.5-4 cups of water for 1 cup of chana dal to a saucepan.
- Cook on high heat till the mixture comes to a boil.
- Then cover with a lid and cook on low-medium heat for 30-40 minutes, stirring occasionally.
Serving suggestions
Cholar Dal is traditionally paired with luchi, a crispy deep-fried puffed bread that enhances the dal’s rich, sweet flavors. Another excellent option is Bengali-style radhaballavi, a stuffed kachori with tangy and spicy notes that create a harmonious balance with the mildly spiced dal.
Cholar Dal also pairs beautifully with steamed rice or basanti pulao, a fragrant Bengali rice dish. The dal’s subtle sweetness contrasts deliciously with the savory notes of the pulao, making it perfect for both special occasions and comforting weekday dinners.
As part of a traditional Bengali thali, cholar dal complements a variety of dishes, including aloo posto (potatoes cooked with poppy seeds), sautéed vegetables like cauliflower, potatoes, or green beans, known as bhaja, and crispy papad. To elevate the meal, a side of sweet mango or lemon pickle adds a tangy, zesty kick, enhancing the overall flavor experience and tying the thali together beautifully.
To make cholar dal at home follow the detailed step by step recipe with photos posted below.
Cholar Dal Recipe | Bengali Style Chana Dal
Recipe Info
Nutrition
Equipment
Ingredients For Cholar Dal Recipe | Bengali Style Chana Dal
For cooking the chana dal
- 1 Cup Chana Dal (Split Chickpeas)
- 3 Cups Water
- 1 Bay Leaf (Tej Patta)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Salt
For the Bengali garam masala
- 1 Inch Dalchini (Cinnamon Stick)
- 2 Laung (Cloves)
- 2 Green Cardamom (Hari Elaichi)
For the tempering
- 2 Tablespoons Mustard Oil (Sarson Ka Tel) or ghee
- 1/4 Cup Coconut fresh or dried, thinly sliced
- 2 Tablespoons Cashew Nuts (Kaju)
- 2 Tablespoons Raisins
- 2 Whole Dried Red Chillies
- 2 Bay Leaves (Tej Patta)
- 3 Laung (Cloves)
- 4 Green Cardamom (Hari Elaichi)
- 1 Inch Dalchini (Cinnamon Stick)
- 1/2 Teaspoon Cumin Seeds (Jeera)
- 1/4 Teaspoon Heeng (Asafoetida)
- 1 Tablespoon Ginger grated
- 3 Green Chillies
- 2 Tablespoons Water
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/2 Teaspoon Red Chilli Powder
- 1 Teaspoon Cumin Powder (Jeera Powder)
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 2 Teaspoons Jaggery or sugar, as per taste
- 1 Tablespoon Ghee
Step By Step Instructions for Cholar Dal Recipe | Bengali Style Chana Dal
Cooking the chana dal
- Rinse the chana dal thoroughly in water. Optionally, soak for 30 mins to 1 hour.1 Cup Chana Dal (Split Chickpeas)
- Add it to a pressure cooker or instant pot along with 3 cups water, bay leaf, turmeric powder and salt.If cooking in a saucepan, add 4 cups water.3 Cups Water, 1 Bay Leaf (Tej Patta), 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Salt
- Pressure cooker method – Cook on medium heat for 4 whistles. Then let the steam come out naturally before opening the pressure cooker.Instant pot method – Turn on 'pressure cooker' or 'manual mode' and set the vent to 'sealing' position. Cook for 10 minutes in instant pot on high pressure. Let the pressure release naturally for 10 minutes. Then release it manually.Stove top method – Soak the dal for 2 hours. Then add to a saucepan and cook on high heat till the mixture comes to a boil. Then cover with a lid and cook on low-medium heat for 30-40 minutes.
Preparing the Bengali garam masala
- The masala is made from just 3 spices – cinnamon, cloves and green cardamom. If you don't want to make this, you can add regular garam masala instead.1 Inch Dalchini (Cinnamon Stick), 2 Laung (Cloves), 2 Green Cardamom (Hari Elaichi)
- Grind all the spices to a fine powder and keep aside.
Preparing the tempering
- Thinly slice some fresh or dried coconuts.1/4 Cup Coconut
- Heat mustard oil in a pan and add the sliced coconuts to it.2 Tablespoons Mustard Oil (Sarson Ka Tel)
- Fry on low heat till they become light golden brown. Then take them out and set them aside.
- Then add the cashews and raisins to the same pan.2 Tablespoons Cashew Nuts (Kaju), 2 Tablespoons Raisins
- Lightly roast them on low heat till the cashews are golden brown and the raisins are puffy. Then take them out and set them aside.
- In the same oil, add dried red chillies, bay leaves, cloves, green cardamom, cinnamon stick, cumin seeds and heeng. Saute for 1 minute on low heat.2 Whole Dried Red Chillies, 2 Bay Leaves (Tej Patta), 3 Laung (Cloves), 4 Green Cardamom (Hari Elaichi), 1 Inch Dalchini (Cinnamon Stick), 1/2 Teaspoon Cumin Seeds (Jeera), 1/4 Teaspoon Heeng (Asafoetida)
- Then add grated ginger and slit green chillies and fry on low flame till light brown.1 Tablespoon Ginger, 3 Green Chillies
- Add 2 tablespoons of water along with turmeric powder, red chilli powder, cumin powder and coriander powder.2 Tablespoons Water, 1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chilli Powder, 1 Teaspoon Cumin Powder (Jeera Powder), 1 Teaspoon Coriander Powder (Dhaniya Powder)
- Mix and saute for 30 seconds to 1 minute. The mixture will start leaving oil on the sides.
Assembling
- Add the cooked chana dal to the prepared tempering. Simmer for 6-7 minutes and adjust the consistency as needed. The dal should be of a thick consistency.
- Add the prepared Bengali garam masala to the dal.2 Teaspoons Jaggery
- Also add some jaggery or sugar as per taste. Mix and cook for 2 minutes. The amount of sweetness for this dal is a personal preference, I like it with 1.5-2 teaspoons of jaggery. However, some people like it more sweet and can add even 2 tablespoons of jaggery or sugar. You can taste and adjust as per your preference.
- Finally, dd in some ghee along with the fried coconut and raisins. Cover and let the dal rest for a couple of minutes.1 Tablespoon Ghee
- Bengali Cholar dal is ready. Serve it hot along with luchi, parota, roti or rice.
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