Cholar dal is a traditional Bengali dish. Cholar Dal usually served with Luchi for a blissful breakfast/lunch. If you are having this with rice (just the way I love to eat cholar dal), add some Begun bhaja/fried eggplant slices, or Beguni on the side.
The little sweeter taste is an important and authentic part of this Dal, so, don’t skip adding sugar at the time of cooking.
Cholar Dal/Bengali style Chana Dal
Cholar dal is a traditional Bengali dish. This dal is usually served with Luchi for a blissful breakfast or lunch. It can also be served with rice along with a side of Beguni.
Ingredients
- 1 cup Cholar dal/Chana dal
- Salt to taste
- 2 tsp- Sugar
- 4 tbsp- Mustard oil
- 1 tsp- Ghee/Clarified butter
- ¼ of a whole fresh coconut- Coconut (cut into small chips or pieces)
- 2- Green chilies (halved)
- ½ tsp- Turmeric powder
- ½ tsp- Ginger paste
For tempering
- 1- Whole dry red chili
- ½ tsp- Cumin seeds/Jeera
- 3- Green cardamoms (lightly crushed)
- three 1″ pieces- Cinnamon
- A small pinch- Hing/Asafoetida
- 2- Bay leaf/Tej pata
Instructions
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Wash and soak chana dal for at least 3-4 hours.
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Pressure cook the soaked dal with enough water (water level should be 1″ above the dal), ½ tsp salt, green chillies, and 1 tsp of mustard oil. Cook for 4 to 5 whistles. The dal should be cooked until the grains are visible and mushy. Once the pressure has released, open the lid and set the dal aside.
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Heat oil in a deep frying pan/kadai. Add coconut chips and fry over medium heat until golden brown. Remove them and transfer to a bowl, set aside for later use.
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In the remaining oil, add all the ingredients listed for tempering. Then, incorporate the boiled dal, along with ½ cup of water (adjust the water according to the desired thickness of the dal, we want this dal to be on the thicker side), salt to taste, sugar, turmeric powder, and ginger paste. Mix everything well. Cook this over medium heat for 4-5 minutes, keep stirring in-between.
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Add ghee, and fried coconut chips towards the end of cooking. Mix well and remove from the heat.
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