Bengali Cholar Dal Recipe
Description
Bengali Style Cholar Dal is a traditional and beloved lentil dish from the Bengal region, featuring the rich flavors of Bengal gram (chana dal). Infused with coconut, ghee, and an assortment of aromatic whole spices, this dal is both mildly spicy and incredibly nutritious. Once the chana dal is cooked in a pressure cooker, the dish comes together in just a few minutes, making it a perfect choice for a hearty and wholesome lunch. Often paired with Begun Bhaja (fried eggplant) and steamed rice, Bengali Cholar Dal offers a truly satisfying and balanced meal.
Cuisine: Bengali Recipes
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 cup (soaked for an hour) |
| Dry coconut (kopra) | 1/2 cup, cut into 1-inch pieces |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Mustard oil | 2 teaspoons |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Green chillies | 2, slit lengthwise |
| Ginger | 1 inch, peeled and grated |
| Dry red chillies | 3 |
| Cloves (Laung) | 2 |
| Cinnamon stick (Dalchini) | 1 inch |
| Bay leaf (Tej patta) | 1 |
Preparation Time: 10 minutes
Cook Time: 30 minutes
Instructions
-
Prep the Ingredients:
Start by soaking the chana dal in water for about an hour to soften it. Set aside. Prepare all the remaining ingredients and have them ready for cooking. -
Cook the Chana Dal:
In a pressure cooker, combine the soaked chana dal with 2 1/2 cups of water. Add turmeric powder and salt to taste. Close the lid and cook for 3 to 4 whistles on medium heat. Afterward, reduce the heat and let the dal simmer for 5 more minutes. Turn off the heat and allow the pressure to release naturally. -
Prepare the Seasoning:
While the dal is cooking, heat 1 teaspoon of mustard oil in a saucepan over medium heat. Add the dry coconut pieces to the oil and fry them until they turn golden brown. Once done, transfer the coconut to a bowl and set it aside. -
Saute the Spices:
In the same pan, heat another teaspoon of mustard oil. Add cumin seeds, dry red chilies, cloves, bay leaf, cinnamon stick, green chillies, and grated ginger. Saute for a few seconds until the seeds crackle and the green chilies get lightly roasted. -
Combine the Dal and Seasoning:
Add the cooked cholar dal to the pan with the sautéed spices and roasted coconut pieces. Stir well to combine, making sure the dal is evenly coated with the spices and coconut. Taste and adjust salt if needed. Let the dal simmer for a couple of minutes to allow the flavors to meld together. -
Serve:
Transfer the Bengali Cholar Dal to a serving bowl and serve hot. For a wholesome Bengali meal, pair this dish with Begun Bhaja (fried eggplant) and steamed rice.
Enjoy this aromatic and flavorful Bengali Cholar Dal as part of a delicious, high-protein vegetarian meal. Its comforting taste and vibrant spices will bring a true taste of Bengal to your table!
