Cholar Dal
Sweet and savory Bengal gram dal with coconut and aromatic spices.
About this dish
Cholar Dal is a celebratory staple of Bengali cuisine, traditionally served during weddings, Pujas, and festive breakfasts. Distinct from other Indian lentil dishes, it uses Bengal gram (Chana Dal) and is characterized by a balance of sweetness from jaggery and a distinct crunch from fried coconut bits. The use of whole spices like cinnamon and cloves, finished with a splash of ghee, makes it a sophisticated yet comforting vegetarian delicacy.
Ingredients
The Dal Base
- 200g (1 cup) Chana Dal (Bengal gram), washed and soaked for 30 mins
- 750ml (3 cups) Water
- 1/2 tsp Turmeric powder
- 1 tsp Salt
- 2 Green chilies, slit
The Tempering (Tarka)
- 2 tbsp Ghee (clarified butter)
- 30g (1/4 cup) Fresh coconut, thinly sliced into small bits
- 1 tsp Cumin seeds
- 2 Dried red chilies
- 2 Bay leaves
- 1 inch Cinnamon stick
- 3-4 Green cardamoms, crushed
- 4 Cloves
- 1 tbsp Ginger paste
- 1 tsp Cumin powder
- 1 tbsp Sugar or Grated jaggery
Method
- 1
Pressure Cook the Dal
Add the soaked dal, water, turmeric, salt, and slit green chilies to a pressure cooker. Cook on medium heat for 3 to 4 whistles until the grains are tender but still retain their shape; do not let the dal turn into a mushy paste. Release pressure naturally and set aside.
- 2
Fry the Coconut Bits
Heat 2 tablespoons of ghee in a heavy-bottomed kadai or pan over medium-low heat. Add the sliced coconut bits and fry them until they turn a golden, reddish-brown color and become crunchy. Remove the coconut with a slotted spoon and keep aside for garnishing later.
- 3
Infuse Whole Spices
In the same ghee, add bay leaves, dried red chilies, cumin seeds, cinnamon, cardamom, and cloves. Allow them to sizzle for 30 seconds until the spices release a deep, nutty aroma and the chilies darken slightly.
- 4
Sauté Ginger and Cumin
Add the ginger paste and cumin powder mixed with a tablespoon of water to prevent burning. Sauté on medium heat for 2 minutes until the raw smell of ginger disappears and the fat begins to separate from the spice paste.
- 5
Combine Dal and Masala
Pour the cooked dal into the kadai along with its cooking liquid. Stir gently to incorporate the tempered spices, ensuring you don't mash the dal grains which should remain distinct.
- 6
Adjust Consistency
If the dal is too thick, add half a cup of warm water. Bengali Cholar Dal is typically served thick, with a consistency similar to a heavy cream sauce rather than a watery soup.
- 7
Sweeten and Simmer
Add the sugar or jaggery to the dal. Simmer on low heat for 5-7 minutes, allowing the sweetness to penetrate the lentils and the flavors to meld together.
- 8
Final Tempering Touch
Taste for salt and adjust. Stir in half of the fried coconut bits and a final teaspoon of ghee if desired for extra richness.
- 9
Garnish and Rest
Turn off the heat and let the dal sit covered for 5 minutes. This 'resting' period allows the aromas of the whole spices to fully permeate the liquid before serving.
Notes & variations
- Soaking the dal for at least 30 minutes is crucial for even cooking without mashing.
- Traditionalists use only ghee; using oil will result in a loss of the signature festive aroma.
- You can add fried raisins (kishmish) along with the coconut for extra texture and sweetness.
- If the dal thickens too much upon cooling, reheat with a splash of boiling water to restore texture.
Serve with
Luchi (deep-fried puffed bread) or Begun Bhaja (fried eggplant slices).
Cook's note
Never overcook the dal in the pressure cooker; the grains must be soft to bite but perfectly intact to be authentic.