Cholar Dal Recipe

Cholar Dal is one of the most popular dishes in the Bengali food fare. Made with chana dal also known as split Bengal gram or split and hulled black chickpeas, this is a very significant dal preparation that is an essential part of Durga Puja and other festive food in West Bengal. In addition to this, Cholar Dal recipe is one of those vegetarian Bengali dishes that is also traditionally made on other occasions like weddings and other special ceremonies. It can be rightly said, Cholar Dal is to Bengal what Dal Makhani is to Punjab.

What is Cholar Dal

Cholar Dal is a dal preparation, the main ingredient in which is Chana Dal or split Bengal gram or split chickpeas. Conventionally, it is slightly sweet in taste and is fragrant with a nutty flavor.

This is due to the addition of whole spices or khada garam masala like bay leaf, cloves, cardamom and cinnamon. However, this dal does not use the Bengali 5-spice mix, commonly known as Panch Phoron.

To elevate the flavors and texture, coconut bits can also be added, but can be skipped according to personal preferences. This Bengali festive dal does not have onion or garlic in it.

Unlike other Indian dal recipes like Dal Tadka or Dal Fry, Cholar Dal recipe is usually thick in consistency, but can vary from medium to slightly thin consistencies based on personal choices.

Cholar Dal recipe is best accompanied with Luchi, Koraishutir kachori or the famous Radhaballavi. I tried it with all, and it was just as delicious.

I recommend trying this lovely dal with plain steamed basmati rice or jeera rice. To add a little twist to the combinations, you can also try it with the crispy Sindhi Pakwan.

This Cholar Dal recipe has been adapted from the book “The Calcutta Cookbook” by Jaya Chaliha and Minakshie Dasgupta.

More Bengali Recipes To Try

• Panta Bhat
• Begun Bhaja
• Alur Dom
• Bengali Khichdi
• Beguni

How to make Cholar Dal

Cook Lentils

1. Rinse 1 cup of chana dal (split Bengal gram or split chickpeas) well. Then soak the dal in enough water for one hour. 

If you want to reduce the soaking time, then heat water and soak the dal in it for 30 minutes. Then drain the water.

2. Meanwhile, take 1 inch cinnamon, 2 green cardamoms and 3 cloves in a mortar.

3. Crush the whole spices with a pestle till they are powdered. Place the spice powder aside.

4. After one hour, drain all the water from the chana dal.

5. In a 3 litre stovetop pressure cooker, add the drained chana dal and ½ teaspoon turmeric powder.

6. Next add 2.5 cups water to the pressure cooker. For cooking in a pot or pan, you can add 4 to 5 cups water or as required.

7. Then pressure cook the chana dal for 4 to 5 whistles on medium to high heat.

8. Once the pressure settles down naturally in the cooker, then remove the lid.

9. The chana dal should be separate, but cooked thoroughly.

10. Add salt as required to the cooked chana dal.

11. Add 2 teaspoons sugar or according to your taste. Mix well. Feel free to add 1 to 2 teaspoons of jaggery instead of sugar.

12. Next add cashewnuts and raisins (these can be skipped too), mix again. Simmer the dal on a low heat till the water reduces a bit.

Keep in mind the consistency of dal before you serve as the dal thicken as it cools. If in case the consistency becomes too thick, add some hot water to loosen the consistency.

Feel free to adjust the consistency according to your preferences, by adding some more water if needed.

Tempering for Cholar Dal

13. Prepare the tempering while the dal is simmering and is beginning to thicken. Heat 1 tablespoon ghee or oil in a pan. Add 1 bay leaf and ½ teaspoon cumin seeds. Let the cumin seeds crackle.

14. Next add 1 teaspoon grated or finely chopped ginger.

15. Also add 2 to 3 dried red chilies (broken and seeds removed) and 1 pinch of asafoetida (hing) along with the powdered whole spices (cinnamon + cloves + green cardamoms).

16. Fry till they become fragrant. This will take a few seconds.

17. Pour the whole tempering mixture in the simmering cholar dal.

18. Stir and mix well. Then add ¼ teaspoon red chili powder.

19. Next add ½ teaspoon cumin powder.

20. Stir and mix well.

21. Simmer the dal for 1 to 2 minutes more. Turn off the heat. Cover with a lid and set aside.

22. Meanwhile, in the same tempering pan, add 1 tablespoon ghee or oil, add 2 tablespoons chopped or grated coconut.

23. Fry till the coconut becomes light brown stirring often. Add the fried coconut along with the ghee or oil in the Cholar Dal. Mix well.

24. Serve Cholar Dal with Luchi, Kachori, Radhaballavi or even steamed rice if you prefer.

Expert Tips

1. If the Cholar Dal becomes thick after its pressure cooked, then add some water to thin it. The consistency of the dal can always be adjusted by adding less or more water after its cooked.
2. When you add the tempering to the dal, it should have the right consistency, that is, it should be slightly thick. Remember that on cooling, the dal will become thicker.
3. Use lentils that are within their shelf life and fresh. Do not use aged lentils as they take a lot of time to cook and do not taste good as well.
4. Avoid asafoetida (hing) to make a gluten free version of this dal.
5. If you are not fond of ginger, then choose to omit it.

FAQS

This cholar dal recipe post from the blog archives first published in October 2013 has been republished and updated on 14 February 2022.