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Cholar dal

AI-drafted · awaiting admin review

Bengal gram dal cooked with coconut pieces, raisins and whole spices, slightly sweet, and served with luchi on festive mornings.

Region: West BengalOccasion: Festive breakfasts and lunches; Durga Puja and weddingsTime: 45 min + soakingServes: 4Vegetarian

Ingredients

  • 1 cup chana dal, soaked 2 hours
  • ¼ cup coconut, cut in small pieces
  • 1 tbsp raisins
  • 2 bay leaves, 2 dried red chillies, 1 tsp cumin seeds
  • 3 cardamoms, 3 cloves, 1 small stick cinnamon
  • 1 tsp ginger paste
  • ½ tsp turmeric
  • 1 tsp sugar
  • 2 tbsp ghee
  • Salt to taste

Method

  1. Boil the dal with turmeric and salt until soft but still whole (2–3 whistles in a pressure cooker).
  2. Heat ghee and fry the coconut pieces until golden. Set aside.
  3. In the same ghee add bay leaves, red chillies, cumin and the whole spices.
  4. Add ginger paste, then the cooked dal, sugar, raisins and fried coconut.
  5. Simmer for 5 minutes, adding water to get a thick dal. Finish with a pinch of ground garam masala and serve with luchi.

History

Cholar dal is part of the niramish (no onion or garlic) cooking of Bengal, made rich with ghee and coconut for festive meals.

Significance

Luchi and cholar dal is the classic breakfast for Durga Puja days and family celebrations.

Sources