Bengali Cholar Dal
Bengali split chickpea (chana) dal with coconut and mild spices.
For 3 servings
Pressure cook the chana dal with turmeric
- Rinse the chana dal thoroughly under running water.
- Add dal, turmeric, and water to the pressure cooker.
- Cook for 4 whistles until the lentils are tender but still hold their shape.
TIPSoaking the dal for 30 minutes before cooking ensures even softening.Prepare the aromatic tempering
- Heat oil in a small pan over medium heat.
- Add cumin seeds and wait for them to crackle.
- Sauté the diced coconut and ginger for 2 minutes until golden brown.
TIPEnsure the coconut bits are small so they become crisp and fragrant.Combine and simmer the dal
Pour the tempering mixture into the cooked dal. Stir gently to combine and simmer for 5 minutes to allow the flavors of ginger and coconut to fully infuse into the lentils.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the dal to a paste; the grains should remain distinct for an authentic texture.
- 2Use fresh coconut rather than desiccated for a better mouthfeel and natural sweetness.
- 3If the dal thickens too much upon cooling, add a splash of warm water to adjust the consistency.
Adapt it for your goals.
Spicier
Add 2 slit green chilies or a pinch of red chili powder during the tempering stage.
low sodiumLow sodium
Reduce the salt and add a squeeze of fresh lime juice at the end to enhance the flavors.
diabetic friendlyDiabetic friendly
Increase the proportion of ginger and limit the coconut to reduce saturated fat while maintaining flavor.
Why this is on our healthy list.
High Plant-Based Protein
Chana dal provides essential amino acids for muscle repair.
Rich in Dietary Fiber
Promotes healthy digestion and helps maintain steady blood sugar levels.
Anti-Inflammatory Properties
Turmeric and ginger provide bioactive compounds that support immunity.
Frequently asked questions
Yes, it is a high-protein, high-fiber dish that uses heart-healthy fats from coconut and anti-inflammatory turmeric.
