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 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- Fennel seeds/Mouri
- 3- Green cardamoms (lightly crushed)
- three 1″ pieces- Cinnamon
- A small pinch- Hing/Asafoetida
- 2- Bay leaf
Instructions
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Wash and soak chana dal for minimum 3-4 hours or more. Pressure cook with enough water (water level should be 2″ up from the dal), ½ tsp salt, green chilies, and 1 tsp of mustard oil. Check after 5-6 whistles. You need to cook the dal with the grains visible and mushy at the same time. Open the lid after the pressure has reduced, keep aside.
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Heat oil in a deep frying pan, add coconut chips, fry on medium heat until golden in color. Remove with a slotted spoon, keep aside.
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In the remaining oil temper with all the ingredients mentioned for tempering. Add boiled dal, ½ cup of water (adjust water according to the thickness of dal), salt to taste, sugar, turmeric powder, and ginger paste. Mix well. Cook this on high heat for 4-5 minutes. Stir in between.
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Add ghee, and fried coconut chips. Mix well, remove from the heat.
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