Cholar Dal, also known as Bengali Chana Dal, is a beloved lentil dish from Bengal. This dish is made with split Bengal gram, coconut, and a blend of aromatic spices, creating a mildly sweet and savory flavor profile. Cholar Dal is traditionally served with luchi (Bengali deep-fried bread) or steamed rice, making it a perfect comfort food for any meal.
The origins of Cholar Dal can be traced back to Bengali cuisine, where it is often prepared during festivals and special occasions. The combination of chana dal with coconut, raisins, and spices makes this dish unique and flavorful. The key to a perfect Cholar Dal lies in the balance of sweet and savory flavors and the rich texture provided by the coconut and lentils.
Cholar Dal (Bengali Chana Dal)
Ingredients
For the Cholar Dal:
- 1 cup chana dal split Bengal gram, soaked for 1 hour
- 2.5 cups water
- 1/2 tsp turmeric powder
- 1 tsp salt
- 1 tbsp ghee or mustard oil
- 1/2 cup coconut chopped or sliced
- 1/4 cup raisins
- 1/4 cup cashew nuts optional
- 1 tsp sugar
For the Tempering:
- 1 tbsp ghee or oil
- 1 tsp cumin seeds
- 2 bay leaves
- 2-3 cloves
- 1- inch cinnamon stick
- 2-3 green cardamom pods
- 2-3 dry red chilies
- 1/4 tsp asafoetida hing
- 1 tsp grated ginger
Instructions
Step 1: Cook the Chana Dal
- Rinse the soaked chana dal thoroughly and drain the water.
- In a pressure cooker, add the chana dal, 2.5 cups of water, turmeric powder, and salt.
- Pressure cook for 3-4 whistles or until the dal is soft but not mushy. Let the pressure release naturally.
Step 2: Prepare the Tempering
- Heat 1 tbsp ghee or oil in a pan over medium heat.
- Add cumin seeds, bay leaves, cloves, cinnamon stick, green cardamom pods, and dry red chilies. Sauté until fragrant.
- Add asafoetida and grated ginger. Sauté for another minute.
Step 3: Combine and Cook
- Add the cooked chana dal to the pan with the tempering.
- Stir in the chopped or sliced coconut, raisins, and cashew nuts (if using).
- Add sugar and mix well. Let the dal simmer for 5-7 minutes, allowing the flavors to meld together.
Step 4: Serve
- Serve the Cholar Dal hot with luchi, poori, or steamed rice.
Tips and Information
- Coconut: Fresh coconut adds a unique flavor and texture to the dal. You can also use dried coconut if fresh is not available.
- Sweetness: Adjust the amount of sugar according to your taste preference.
- Consistency: The dal should be thick but not too dry. Add a little water if needed to adjust the consistency.
Making Cholar Dal at home is simple and allows you to enjoy this classic Bengali dish with fresh ingredients. Whether you’re familiar with Bengali cuisine or trying it for the first time, Cholar Dal is sure to become a favorite.