Bengali Style Cholar Dal Recipe – A Traditional Bengali Delight
Cholar Dal, a classic dish from Bengali cuisine, is a flavorful and hearty lentil dish made with chana dal (split chickpeas) and a unique tempering of aromatic spices and coconut. This recipe is often served with hot steamed rice or paired with Bengali delicacies like Baingan Bhaja (fried eggplant) for a wholesome, satisfying meal. The sweet and savory combination of spices gives this dal its authentic flavor, making it an ideal dish for lunch or dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana dal (split chickpeas) | 1 cup |
| Coconut (chopped into small pieces) | 1/2 cup |
| Ghee | 2 tablespoons |
| Turmeric powder | 1 teaspoon |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Dried red chilies | 3 |
| Cloves | 2 |
| Cinnamon stick | 1-inch piece |
| Bay leaf | 1 |
| Cumin seeds | 1/2 teaspoon |
| Green chilies (slit lengthwise) | 2 |
| Fresh ginger (grated) | 1-inch piece |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Servings
- Serves: 2
- Cuisine: Bengali
- Course: Main Dish
- Diet: Vegetarian
Instructions
Step 1: Prepare the Chana Dal
- Start by thoroughly washing the chana dal in water to remove any impurities. Soak the dal in water for about an hour to soften it.
- After soaking, drain the water and cook the chana dal with 1.5 cups of fresh water. Cook the dal until it is tender and fully cooked. You can do this in a pressure cooker for about 3-4 whistles or simmer it in a regular pot until soft.
Step 2: Roast the Coconut
- While the dal is cooking, heat 1 tablespoon of ghee in a pan over medium heat.
- Add the chopped coconut pieces to the pan and roast them until they turn golden brown and crisp.
- Once roasted, remove the coconut from the pan and set it aside in a small bowl for later.
Step 3: Combine the Dal with Spices
- Once the dal is cooked, transfer it to a saucepan. Add turmeric powder, salt, and sugar to the dal. Mix well.
- Cook the dal on low heat, allowing it to thicken and absorb all the flavors. Stir occasionally until the dal becomes creamy and the water reduces.
Step 4: Prepare the Tempering (Tadka)
- In another small pan, heat the remaining 1 tablespoon of ghee.
- Once the ghee is hot, add the cumin seeds. Let them sizzle.
- Add the dried red chilies, cloves, cinnamon stick, bay leaf, slit green chilies, and grated ginger. Sauté these ingredients for about a minute until the spices release their aroma.
- Once the tempering is ready, turn off the heat and set it aside.
Step 5: Combine the Tempering with the Dal
- Add the freshly roasted coconut pieces to the cooked dal and mix well.
- Pour the prepared tempering (tadka) into the dal and stir gently to combine all the flavors.
- Allow the dal to simmer on low heat for 1-2 minutes for the flavors to meld together.
Step 6: Serve
Serve your Bengali Style Cholar Dal hot with steamed rice or as an accompaniment to crispy Baingan Bhaja (fried eggplant) for a traditional Bengali meal.
Tips
- You can adjust the sweetness by increasing or decreasing the sugar according to your taste.
- For a richer flavor, you can add a bit more ghee while tempering the spices.
- If you prefer a spicier dal, you can increase the number of green chilies or add a pinch of red chili powder.
Enjoy the authentic flavors of Bengali cuisine with this Bengali Style Cholar Dal recipe. The combination of lentils, coconut, and spices will surely make it a favorite in your home!
