Cholar Dal
Bengali-style Bengal gram lentils with coconut - the festive dal of every celebration.
Prep Time
1 hour (soaking)
Cook Time
30 mins
Servings
4-6 people
Difficulty
Easy
Ingredients
For the Dal
For Tempering
Instructions
Soak the Dal
1+ hourWash chana dal thoroughly. Soak in water for at least 1 hour, or overnight for best results.
Cook the Dal
15 minsDrain dal and pressure cook with 3 cups water and turmeric for 3-4 whistles. Dal should be cooked but not mushy.
Prepare Tempering
3 minsHeat ghee in a pan. Add bay leaves, dry chilies, cumin, cinnamon, cloves, and cardamom. Let them splutter.
Add Ginger
1 minAdd grated ginger to the tempering. Saute for a minute until fragrant.
Combine
7 minsAdd cooked dal to the tempering. Add coconut pieces, sugar, and salt. Mix well and simmer for 5-7 minutes.
Finish and Serve
2 minsAdd garam masala and ghee. Garnish with coriander. Serve hot with luchi, poori, or rice.
Chef's Tips
- Don't overcook - dal should retain some texture
- Fresh coconut adds the authentic sweetness
- The touch of sugar balances the earthiness
- Ghee is essential for the rich flavor
- This dal is slightly thicker than everyday dal
The Story Behind Cholar Dal
Cholar Dal is inseparable from Bengali celebrations. Whether it's Durga Puja, a wedding, or any festive occasion, this aromatic dal with its characteristic coconut pieces is a must.
The addition of coconut and the hint of sweetness makes it distinctly different from everyday dals. Paired with luchi or koraishutir kochuri, it creates the perfect festive breakfast that every Bengali grows up loving.