Cholar Dal

Cholar Dal is a beloved Bengali dish made with chana dal (Bengal gram), flavored with aromatic spices, coconut, and ghee. It's often served with luchi or kochuri during festive occasions.

Ingredients:

For the Dal:

• 250 grams chana dal (Bengal gram)
• 4 cups water (or as needed for boiling)
• 1 teaspoon turmeric powder
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 1 teaspoon red chilli powder (adjust to taste)
• 1 teaspoon garam masala powder
• 4–6 green chillies, slit
• 2–4 teaspoons sugar (as per taste)
• Salt to taste

For Tempering:

• 1 tablespoon ghee
• 3 bay leaves
• 1/2 teaspoon whole cumin seeds
• 2 green cardamoms
• 2 cloves
• 1-inch cinnamon stick

For Garnish:

• 1/4 coconut, cut into small dices
• 1 tablespoon raisins
• 1 teaspoon ghee (for frying coconut)

Instructions:

1. Cook the Chana Dal

   • Rinse the chana dal in water 2–3 times until the water runs clear.
   • Soak it in water for 30–45 minutes to help it cook evenly.
   • Drain the soaked dal, transfer it to a pressure cooker, and add 4 cups of water.
   • Add turmeric powder and pressure cook for 3–4 whistles on medium heat, or until the dal is just cooked (not mushy).
   • Open the cooker after the pressure releases naturally. The dal should be soft but retain its shape.

2. Flavor the Cooked Dal

   • In the cooked dal, add cumin powder, coriander powder, red chilli powder, slit green chillies, garam masala powder, salt, and sugar.
   • Mix everything well and simmer the dal uncovered on low heat until it thickens slightly and the flavors blend. Stir occasionally.

3. Prepare the Tempering

   • Heat 1 tablespoon ghee in a small pan.
   • Add bay leaves, whole cumin seeds, cardamoms, cloves, and cinnamon stick.
   • Let the spices crackle and become aromatic (do not burn them).
   • Pour the tempering into the simmering dal and stir well.

4. Fry Coconut & Raisins

   • In another small pan, heat 1 teaspoon ghee.
   • Add the diced coconut pieces and sauté on low heat till golden brown.
   • Add raisins and sauté for a few seconds until they puff up slightly.
   • Add this mixture to the dal and stir gently.

Serving Suggestion:

Serve Cholar Dal hot with:

• Luchi (Bengali deep-fried puffed bread), or
• Kochuri (stuffed puris), or
• Steamed basmati rice

This dish is best enjoyed during festive meals and special occasions.