Cholar dal is the festive Bengali dal: chana dal cooked with fried coconut pieces, raisins and whole spices, finished with a little ghee. It’s mildly sweet, has no onion or garlic, and is the classic partner for luchi.
Ingredients
- 1 cup chana dal, rinsed and soaked for 1 hour
- 1/4 tsp turmeric powder and salt to taste
- 2 tbsp ghee
- 1/4 cup fresh coconut, cut into small pieces
- 1 bay leaf, 1 tsp cumin seeds and 2 dry red chillies
- 1 inch cinnamon, 3 green cardamoms and 3 cloves
- 1 tsp ginger paste
- 1 1/2 tsp sugar and 1 tbsp raisins
- 1/2 tsp garam masala
Instructions
- Cook the dal. Pressure cook the dal with 2 1/2 cups water, turmeric and salt for 2 to 3 whistles. It should be soft but still hold its shape.
- Fry the coconut. Heat the ghee and fry the coconut pieces until golden. Lift them out.
- Temper. In the same ghee, add the bay leaf, cumin, dry chillies and whole spices. When they crackle, add the ginger paste and sauté for 30 seconds.
- Combine. Add the cooked dal, sugar, raisins and most of the coconut. Simmer for 5 to 7 minutes, adding water if it’s too thick.
- Finish. Stir in the garam masala, top with the rest of the coconut and serve hot with luchi or rice.
Siddhi’s Tips
- Don’t overcook the dal. Each grain should be soft but separate.
- Ghee gives cholar dal its festive taste; don’t swap it for oil.
- Adjust the sugar to taste: it should be gently sweet, not like a dessert.
Serve it with luchi aloo dum. Cook the dal in a good pressure cooker, and find more dals in the recipe index.
Prep time: 1 hour (including soaking) · Cook time: 25 minutes · Serves: 4