Cholar Dal


Cholar Dal is one of the most popular dishes in the Bengali food fare. Made with chana dal also known as split Bengal gram and hulled black chickpeas, this is a very significant dal preparation that is an essential part of Durga Puja.

INGREDIENTS  of Cholar Dal

  • 1/2 cup Bengal gram chana dal
  • 1/3 cup raisins optional
  • 1/2 coconut
  • 2 nos dried bayleaf
  • 1/2 inch cinnamon stick
  • 1/2 tsp cumin seeds
  • 2 green cardamom
  • 3 cloves
  • 1 pinch heeng
  • 1 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 2 red chilies
  • 1/2 inch grated ginger
  • 2-3 nos green chilies
  • 1/2 tsp cumin powder
  • 2 tsp sugar
  • salt to taste
  • 2 tbsp ghee
  • 1 tbsp vegetable oil

How to Make Cholar Dal

  • Wash chana dal and soaked in hot water for 30 minutes.
  • Take the dal with 1 and 1/2 cups of water, 1/2 tsp turmeric powder and a little bit of salt and pressure cook for 10 minutes.
  • While the dal is boiling, take half a coconut and Cut the flesh into into small thin strips.
  • Take ginger, turmeric powder, red chili powder and cumin powder in a bowl. Add a little bit of water to make a paste and keep it ready.
  • Take a tbsp of ghee and vegetable oil together in kadhai. Once it’s hot, add the chopped coconuts and stir fry without browning.
  • In the same oil, fry the raisins and keep aside.
  • In the same kadai, add dried bay leaf, dry red chillies, cloves, cinnamon and cardamom one by one.
  • Add cumin seeds and a pinch of heeng and stir fry without burning.
  • Add the masala paste from the bowl and quickly stir to cook the spices. As soon as the raw turmeric smell goes off, add the boiled chana dal.
  • Let the dal boil with the spices. Add the raisins and coconuts.
  • Add sugar and salt to taste.
  • Finally add ghee and split green chillies for flavour.