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:

Step 1: Cook the Chana Dal

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

Step 2: Flavor the Cooked Dal

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

Step 3: Prepare the Tempering

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

Step 4: Fry Coconut & Raisins

12. In another small pan, heat 1 teaspoon ghee.
13. Add the diced coconut pieces and sauté on low heat till golden brown.
14. Add raisins and sauté for a few seconds until they puff up slightly.
15. 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.