Bengali Style Cholar Dal Recipe
Bengali Style Cholar Dal is a comforting and nutritious lentil dish, packed with vibrant flavors from the aromatic spices and coconut. It’s a classic Bengali dish often served with Luchi (a type of deep-fried bread) and Beguni (fried eggplant), making it a perfect meal for any occasion. This dal is not only rich in protein but also delivers a delightful combination of savory, sweet, and spicy notes, typical of Bengali cuisine. It’s an easy-to-make dish that can be enjoyed for lunch or dinner, offering both heartwarming flavors and a filling experience.
Ingredients for Bengali Style Cholar Dal
| Ingredient | Quantity |
|---|---|
| Chana Dal (Bengal gram) | 1 cup |
| Fresh Coconut (cut into small pieces) | 1/2 cup |
| Ghee (clarified butter) | 2 tbsp |
| Turmeric Powder | 1 tsp |
| Sugar | 1 tsp |
| Salt | To taste |
| Dry Red Chillies | 3 |
| Cloves (Long) | 2 |
| Cinnamon Stick | 1 inch |
| Cumin Seeds | 1/2 tsp |
| Bay Leaf | 1 |
| Green Chilies (cut thin) | 2 |
| Fresh Ginger (peeled and grated) | 1 inch |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 3
Cuisine: Bengali
Course: Lunch
Diet: High Protein, Vegetarian
Instructions to Prepare Bengali Style Cholar Dal
-
Soak the Chana Dal:
Begin by soaking the chana dal in water for at least 1 hour. This helps soften the lentils, reducing the cooking time. -
-
Cook the Dal:
In a pressure cooker, add the soaked dal along with 2 and 1/2 cups of water. Cook the dal for about 2-3 whistles, until it’s tender but not too mushy. Once cooked, set it aside. -
Prepare the Coconut:
Heat 1 tablespoon of ghee in a pan over medium heat. Add the chopped coconut pieces and sauté them until they turn golden brown and crispy. Remove the coconut from the pan and set it aside for later use. -
Flavor the Dal:
After the dal is cooked, transfer it to a saucepan and turn on the heat. Add turmeric powder, salt, and sugar to the dal. Stir well and cook for 5-6 minutes, allowing the flavors to meld together. -
Make the Tempering:
In a separate small tempering pan, heat 1 tablespoon of ghee. Once hot, add cumin seeds, dry red chilies, cloves, cinnamon, bay leaf, green chilies, and grated ginger. Sauté for about 15 seconds, just until the spices release their aromatic flavors. Turn off the heat. -
Combine and Simmer:
Add the prepared tempering along with the golden-fried coconut pieces to the dal. Stir everything well to combine. Let it cook for another 2 minutes on low heat, allowing the flavors to infuse into the dal. -
Serve:
Turn off the heat and your Bengali Style Cholar Dal is ready! Serve it hot with Bengali Luchi (fried flatbread) and Beguni (fried eggplant fritters) for a traditional and satisfying Bengali meal.
Tips for Perfect Cholar Dal
- Soaking the Dal: Soaking the chana dal beforehand makes it cook faster and ensures it doesn’t get mushy.
- Spice Adjustments: Feel free to adjust the level of spice by adding more or fewer green chilies and red chilies.
- Tempering: The tempering (tarka) is a crucial part of Bengali cuisine, adding a depth of flavor to the dal. Be sure not to overcook the spices in the ghee; a quick 15-second sauté is perfect.
- Serving Suggestions: This dal pairs exceptionally well with Luchi (deep-fried Bengali bread) and Beguni (crispy fried eggplant slices), but it can also be enjoyed with plain rice or any type of Indian flatbread.
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 |
| Protein | 15g |
| Carbohydrates | 50g |
| Fiber | 10g |
| Fat | 12g |
| Sodium | 200mg |
| Sugar | 2g |
Bengali Style Cholar Dal is a delightful way to enjoy a hearty and flavorful lentil dish that’s perfect for any meal. With its rich spices, sweet coconut, and protein-packed lentils, this recipe is sure to be a favorite in your kitchen. Enjoy the wholesome taste of Bengali tradition with every spoonful!
