Cholar Dal Recipe
A delicious and aromatic Bengali delicacy, Cholar Dal is a rich, flavorful lentil dish, often enjoyed with a variety of accompaniments such as Baingan Bhaja (fried eggplant) and Bengali Luchi. This recipe is a true representation of Bengali cuisine, blending the earthiness of chana dal with the sweetness of coconut and the aromatic spices, making it an irresistible treat for lunch.
Ingredients for Cholar Dal Recipe
| Ingredients | Quantity |
|---|---|
| Ghee | 2 tbsp |
| Chana Dal (Bengal gram) | 2 cups |
| Ginger (paste) | 1 tsp |
| Fresh Coconut (grated) | 2 tbsp |
| Fresh Coconut (sliced) | 1/2 cup |
| Raisins | 5-6 |
| Green Chilies | 2 |
| Turmeric Powder | 1/2 tsp |
| Salt | To taste |
| Sugar | 1/2 tsp |
| Cumin Seeds | 1/2 tsp |
| Cardamom Pods (Elaichi) | 3 |
| Cinnamon Stick (1-inch) | 1 piece |
| Dried Red Chilies | 2-3 |
| Bay Leaf | 1 |
| Asafoetida (Hing) | A pinch |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Bengali
Course: Lunch
Diet: High-Protein Vegetarian
Instructions for Cholar Dal Recipe
-
Wash the Lentils
Begin by thoroughly washing the chana dal in plenty of water to remove any dust or impurities. Drain the water and set the dal aside. -
-
Cook the Lentils
In a pressure cooker, add the washed chana dal along with 4 cups of water, salt, turmeric powder, bay leaf, cardamom, and cinnamon stick. Close the lid and cook on medium heat until you hear 2 whistles. Afterward, allow the pressure to release naturally before opening the lid. -
Prepare the Tempering
While the dal is cooking, heat 2 tbsp of ghee in a pan over medium heat. Once the ghee is hot, add cumin seeds and a pinch of asafoetida. Let them splutter for about 15 seconds to release their aroma. -
Add the Spices and Raisins
Now, add the chopped green chilies, ginger paste, and raisins to the pan. Sauté for 10 seconds, allowing the spices to infuse and the raisins to plump up. -
Combine the Dal with Tempering
Add the cooked chana dal to the pan along with the grated coconut. Stir the mixture well, ensuring that the tempering is evenly distributed throughout the dal. -
Simmer the Dal
Cover the pan and let the dal simmer on low heat for 10-12 minutes. This allows the flavors to meld together and the dal to absorb the ghee and spices. -
Final Touches
Once the dal has cooked through, add a pinch of sugar and the sliced coconut pieces. Stir everything together to combine, then remove from heat. -
Serve Hot
Serve the Cholar Dal hot with Bengali Luchi (fried bread) and Baingan Bhaja (fried eggplant) for a complete Bengali meal experience. Enjoy the rich, sweet, and savory flavors of this comforting dish!
Tips for Perfect Cholar Dal
- Ghee: The key to the flavor of this dish is the ghee. It adds a rich aroma and depth to the dal. You can also adjust the amount of ghee to your preference.
- Sweetness Balance: Adjust the sugar according to your taste. Some people prefer a sweeter version, while others like it mildly sweet.
- Coconut: Fresh coconut enhances the flavor, but if fresh coconut is not available, you can use dried coconut flakes.
- Optional Accompaniments: To elevate the meal, serve it with crispy fried eggplant (Baingan Bhaja) or any other vegetable fritters.
Cholar Dal is a staple in Bengali households, especially during special occasions and festive meals. Its complex flavors, including the sweetness of coconut, the warmth of spices, and the richness of ghee, make it a comforting yet elegant dish. Serve it with hot Luchis or steamed rice for a satisfying meal!
