Bengali Style Cholar Dal Recipe (Chana Dal) – A Traditional Bengali Delight
Cholar Dal is a popular Bengali dish made with Bengal Gram Dal (Chana Dal), typically served during festive occasions or as part of a traditional Bengali meal. Known for its rich texture and subtly sweet and savory flavors, this dal is often paired with Luchi, a deep-fried puffed bread. The creamy consistency of Chana Dal combined with the warmth of spices like cinnamon, cardamom, and cumin creates a wholesome and flavorful dish that celebrates the essence of Bengali cuisine.
Ingredients
Here’s a detailed breakdown of the ingredients needed for this delicious Bengali Cholar Dal:
| Ingredient | Quantity |
|---|---|
| Chana Dal (Bengal Gram Dal) | 2 cups |
| Ghee | 2 tablespoons |
| Ginger Paste | 1 teaspoon |
| Fresh Coconut (grated) | 2 tablespoons |
| Fresh Coconut (slices) | 1/2 cup |
| Raisins | 5 to 6 |
| Green Chillies | 2 |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Sugar | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Cardamom (Elaichi) Pods | 3 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Dry Red Chillies | 2 to 3 |
| Bay Leaf (Tej Patta) | 1 |
| Asafoetida (Hing) | 1 pinch |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 4 servings
- Cuisine: Bengali
- Course: Lunch
- Diet: High Protein, Vegetarian
Instructions
Step 1: Preparing the Dal
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Begin by thoroughly washing the Chana Dal under running water until the water runs clear. This helps remove any dirt or excess starch from the dal.
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In a pressure cooker, add the washed dal along with salt, turmeric powder, bay leaf, cardamom pods, cinnamon stick, and enough water to cover the dal completely. The water level should be just enough to submerge the dal.
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Pressure cook the dal for 2 to 3 whistles. This ensures that the dal is cooked but not mashed completely. The Chana Dal should be soft but hold its shape, giving the dish its distinctive texture.
Step 2: Making the Tempering
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In a heavy-bottomed wok or kadhai, heat the ghee over medium heat. Once hot, add the cumin seeds and a pinch of asafoetida (hing). Let the cumin seeds crackle and release their aroma.
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Add the green chillies and ginger paste to the wok, and sauté for a few minutes until the ginger is fragrant.
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Now, add the raisins and let them plump up in the ghee. This adds a mild sweetness to the dal, balancing the flavors beautifully.
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Stir in the cooked Chana Dal into the tempering mixture. Mix thoroughly, ensuring that the dal absorbs all the aromatic flavors from the ghee and spices.
Step 3: Final Touches
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Add the freshly grated coconut to the dal and stir well. The coconut lends a creamy texture and a mild sweetness that complements the earthy taste of the dal.
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Check the seasoning and adjust the salt if necessary. Cover the wok and allow the dal to cook on low flame for about 10 to 12 minutes. This slow cooking process ensures that the flavors meld together perfectly.
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Just before turning off the heat, add a pinch of sugar and the coconut slices. The sugar enhances the sweetness of the dal without overpowering the spices.
Step 4: Serving
- Serve this hot and flavorful Bengali Cholar Dal with freshly made, fluffy Bengali Luchi (deep-fried puffed bread) for an authentic Bengali meal experience.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 38 g |
| Protein | 12 g |
| Fat | 8 g |
| Fiber | 8 g |
| Sugar | 3 g |
| Sodium | 300 mg |
| Potassium | 450 mg |
Cooking Tips and Notes:
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Cooking the Dal: While cooking the dal in the pressure cooker, ensure that it is soft but not mushy. The texture of the Chana Dal is crucial in this recipe as it should hold its shape while being creamy.
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Ghee for Authenticity: Using ghee instead of oil is important in achieving the authentic flavor of Bengali Cholar Dal. Ghee imparts a rich and buttery taste that elevates the dish.
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Coconut Slices: The fresh coconut slices added towards the end of cooking give this dal a unique texture and a burst of coconut flavor. It’s an optional step, but highly recommended for the authentic Bengali taste.
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Raisins: Adding raisins might seem unusual in a savory dal, but they add a lovely sweetness that balances the spices and gives the dal its signature flavor profile.
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Serving Suggestion: Cholar Dal is best enjoyed with Luchi, but you can also serve it with steamed rice, chapati, or even paratha for a wholesome meal.
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Adjusting the Sweetness: Bengali cuisine often has a hint of sweetness in savory dishes, and adding sugar to the Cholar Dal brings that signature sweetness. Adjust the quantity of sugar based on your preference.
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Storage Tips: Cholar Dal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan with a little water to adjust the consistency before serving.
Why You’ll Love This Bengali Cholar Dal Recipe
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High in Protein: Made from Chana Dal, this dish is a great source of plant-based protein, making it perfect for vegetarians and vegans.
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Easy to Make: With a preparation time of just 10 minutes, this dish is simple to prepare, yet flavorful enough to serve during festive occasions.
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Balanced Flavors: The combination of aromatic spices, creamy coconut, and the subtle sweetness from raisins creates a well-balanced dish that’s both comforting and satisfying.
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Rich Bengali Heritage: This recipe is a beautiful representation of traditional Bengali cuisine, rich in flavor and history, perfect for anyone looking to explore the regional delicacies of India.
Cholar Dal is a dish that brings warmth and comfort to the table, with its rich texture and fragrant spices. It’s a must-try for anyone looking to dive into the world of Bengali flavors, and a perfect addition to your lunch or festive meal.
