How thick should Cholar Dal be?

It should be gently thick and pourable, not watery and not mashed. The lentils should be suspended in the gravy rather than dissolved into it.

Can I use desiccated coconut instead of fresh coconut?

Fresh coconut is best because it fries up sweet and nutty, but a small amount of unsweetened desiccated coconut can work in a pinch. Toast it briefly and watch it closely so it does not burn.

Why is sugar added to this dal?

A little sugar is traditional in Bengali Cholar Dal. It balances the ginger, chilies, and warm spices and highlights the sweetness of the coconut.

How do I store and reheat leftovers?

Cool the dal and refrigerate it in an airtight container for a few days. Reheat gently with a splash of water, since chana dal thickens noticeably as it sits.

What should I serve with Cholar Dal?

It is especially good with luchi, koraishutir kochuri, or lightly sweet pulao. It also works well with plain steamed rice.

Home / Recipes / bengali / Cholar Dal

bengaliEasyvegetariangluten freesoy free

Cholar Dal

RATING

4.6/5(95)

TASTE SCORE

8/10

This Bengali-style chana dal is gently sweet, warmly spiced, and rich without feeling heavy. Coconut, ginger, whole spices, and a touch of ghee give it the festive flavor that makes it perfect with luchi or rice.

PREP

15m

COOK

30m

SERVES

1 KATORI

251 cal

SERVINGS

METHOD · 7 STEPS

prep · ~120 min
Soak the chana dal.
Wash the chana dal well and soak it in enough water for 2 hours. Drain before cooking.
TIPSoaking helps the dal cook evenly and gives it the soft but distinct texture this dish needs.
pressure cook · ~20 min
Cook the dal until tender.
1.Add soaked chana dal, water, salt, and turmeric powder to a pressure cooker.
2.Cook on medium heat until the dal is tender but not mushy.
3.Let the pressure release naturally, then open and lightly stir.
fry · ~2 min
Fry the coconut pieces.
Heat the ghee in a pan over medium heat. Add the coconut pieces and fry until lightly golden, then keep them in the pan.
temper · ~2 min
Make the whole spice tempering.
1.Add bay leaf, cinnamon, green cardamom, cloves, and cumin seeds to the same pan.
2.Let the spices sizzle gently until fragrant.
3.Add grated ginger and slit green chili.
TIPKeep the heat medium so the whole spices bloom in the ghee without burning.
saute · ~1 min
Cook the spices briefly.
Add red chili powder, coriander powder, sugar, and garam masala. Stir for a few seconds so the spices toast lightly in the ghee.
simmer · ~7 min
Simmer the dal with the tempering.
1.Pour the cooked dal into the pan with the tempering.
2.Mix well and bring it to a gentle simmer.
3.Cook for a few minutes until the flavors blend and the dal turns slightly thick.
TIPAdd a splash of water if the dal looks too thick; Cholar Dal should be pourable but not watery.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Do not overcook the chana dal; the grains should hold their shape and feel tender, not break down like a puree.
2
Fry the coconut pieces until just light golden, because they continue to darken quickly in hot ghee.
3
Lightly crush the cardamom before tempering so the seeds perfume the ghee more effectively.
4
Add the powdered spices on low heat and stir only briefly to avoid scorching them in the ghee.
5
If the dal thickens after resting, loosen it with a little hot water and simmer once before serving.
6
This dal tastes even better after 20 to 30 minutes of rest, which lets the sweet-spice balance settle.
7
For a festive Bengali touch, serve it with luchi or pulao rather than plain roti.