Name: Cholar Dal Recipe with Tempering and Coconut Recipe
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: Bengali
Ingredients: 1 cup chana dal (split Bengal gram lentils); ½ teaspoon turmeric powder; 1 teaspoon salt; 3 tablespoons ghee (use mustard oil for a vegan recipe); ¼ cup thinly sliced fresh coconut; 1 teaspoon cumin seeds; ¼ teaspoon asafetida (hing) (skip for a gluten-free recipe); 4-5 whole dry red chilies; 3-4 cloves (laung); 1 inch piece of cinnamon stick (dalchini); 2-3 whole green cardamoms (hari elaichi); 2 whole bay leaves (tejpatta); 1 teaspoon grated ginger; 1 teaspoon chopped green chilies; 1 teaspoon coriander powder; ½ teaspoon cumin powder; ¼ teaspoon garam masala powder; 2 tablespoons raisins (kishmish); 1 teaspoon sugar

Jump to Recipe· 4.1 from 34 reviews

If you love the comforting warmth of lentils combined with a symphony of spices and the subtle sweetness of coconut, then this Cholar Dal Recipe with Tempering and Coconut Recipe is about to become your new favorite. This traditional Bengali dish pairs hearty split Bengal gram lentils with an exquisite tempering that bursts with aromatic whole spices, soft succulent raisins, and fresh coconut, creating a unique texture and flavor profile that’s both wholesome and indulgent. Whether you’re making it for a simple weeknight meal or for a festive occasion, this recipe is like a warm hug from the heart of Indian cuisine that you’ll want to revisit again and again.

Ingredients You’ll Need

A clear glass bowl filled with small, round yellow lentils soaked in water, showing a slight reflection on the surface of the water. The bowl is placed on a white marbled textured surface, with the light highlighting the translucency and texture of the lentils inside. There is no additional decoration or color, just the simple, clean look of the soaked lentils in water, centered in the frame. photo taken with an iphone --ar 4:5 --v 7

This Cholar Dal Recipe with Tempering and Coconut Recipe uses a handful of simple ingredients, each carefully chosen to build layers of flavor, texture, and color in the dish. The dal itself provides the creamy base, while the tempering ingredients infuse it with that characteristic Bengali punch.

1 cup chana dal (split Bengal gram lentils): The star ingredient that gives the dish its rich and nutty texture.
½ teaspoon turmeric powder: Adds a beautiful golden hue and subtle earthy flavor.
1 teaspoon salt: Essential for balancing all the flavors.
3 tablespoons ghee (or mustard oil for vegan): Creates a luscious, aromatic base for the tempering.
¼ cup thinly sliced fresh coconut: Adds tender sweetness and a delightful chewiness.
1 teaspoon cumin seeds: Toasty and earthy, a classic spice for tempering dal.
¼ teaspoon asafetida (hing): Brings a unique pungency that enhances digestion (optional for gluten-free).
4-5 whole dry red chilies: Provide warmth and color.
3-4 cloves (laung): Infuse a subtle sweet-spicy aroma.
1 inch piece of cinnamon stick (dalchini): Adds a warm, fragrant note.
2-3 whole green cardamoms (hari elaichi): For a delicate floral undertone.
2 whole bay leaves (tejpatta): Introduce a slight herbal bitterness that balances richness.
1 teaspoon grated ginger: Brings fresh zing and mild heat.
1 teaspoon chopped green chilies: Adds lively spice and freshness.
1 teaspoon coriander powder: Provides a mild citrus flavor base to the tempering.
½ teaspoon cumin powder: Deepens the earthiness from the whole cumin seeds.
¼ teaspoon garam masala powder: A warm blend that ties the spices together.
2 tablespoons raisins (kishmish): Burst of natural sweetness that contrasts beautifully with the spices.
1 teaspoon sugar: Balances the savory notes with a hint of sweetness.

How to Make Cholar Dal Recipe with Tempering and Coconut Recipe

Step 1: Preparing the Dal

Start by rinsing 1 cup of chana dal thoroughly under cold water until the water runs clear. This removes any impurities and excess starch. Then, soak the dal for about 30 minutes if you have time, which helps it cook more evenly. Drain and put the dal into a pressure cooker or pot with 3 cups of water, ½ teaspoon turmeric powder, and 1 teaspoon salt. Cook until the dal is tender but still holds its shape, usually 3-4 whistles in a pressure cooker or about 30-40 minutes on the stovetop. This forms the creamy yet firm base of your Cholar Dal Recipe with Tempering and Coconut Recipe.

Step 2: Preparing the Tempering

While the dal is cooking, it’s time to make the tempering, which is the soul of the dish. Heat 3 tablespoons of ghee (or mustard oil for a vegan twist) in a heavy-bottomed pan over medium heat. Add 1 teaspoon cumin seeds and let them sizzle for a few seconds until fragrant. Then, add ¼ cup thinly sliced fresh coconut and stir it gently until it turns a light golden brown—this toasty coconut will add irresistible depth to your dal.

Step 3: Adding Whole Spices and Aromatics

Next, add ¼ teaspoon asafetida, 4-5 whole dry red chilies, 3-4 cloves, 1 inch cinnamon stick, 2-3 green cardamoms, and 2 bay leaves to the hot ghee and coconut. Stir constantly for about a minute, letting the spices release their aroma—this is where the magic starts! Then, toss in 1 teaspoon grated ginger and 1 teaspoon chopped green chilies for a fresh punch. Cook them for another minute so their flavors blossom perfectly.

Step 4: Incorporating Ground Spices and Raisins

Once your tempering smells heavenly, add 1 teaspoon coriander powder, ½ teaspoon cumin powder, ¼ teaspoon garam masala powder, and 1 teaspoon sugar. Mix well and then add 2 tablespoons of raisins. The raisins will plump slightly in the hot oil, providing sweet pops that beautifully contrast the spices and tang of the dal.

Step 5: Combining Dal and Tempering

Pour this flavorful tempering mixture into the cooked dal and stir gently to combine all the layers. Let it simmer together for 5 minutes so the flavors blend seamlessly. If the dal is too thick, add a splash of warm water to reach your desired consistency. Your Cholar Dal Recipe with Tempering and Coconut Recipe is now ready to delight your senses.

How to Serve Cholar Dal Recipe with Tempering and Coconut Recipe

The image shows a cooking pot filled with yellow lentils simmering in a rich, orange-brown broth. On top of the lentils, there are several whole dried red chilies, two large green bay leaves, a cinnamon stick, and slivers of light brown ginger floating, adding texture and color contrast. The pot is placed on a gray electric stove, and the surface beneath is a white marbled texture scattered with a few spices like cinnamon sticks, dried red chilies, and nut pieces. The scene is lit softly from above, highlighting the warmth and depth of the dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an inviting look and added flair, garnish your dal with a handful of freshly chopped cilantro or coriander leaves, which lend a fresh herbal note that brightens the dish. Some folks also love adding a sprinkle of toasted coconut flakes on top to echo the coconut used in tempering, enhancing both texture and aroma.

Side Dishes

Cholar Dal pairs wonderfully with steamed basmati rice or soft flatbreads like roti or paratha—the neutral bases allow the complex flavors of the dal to shine. It also works beautifully alongside Indian pickles or a refreshing cucumber raita to balance the spices with cool creaminess. For a full meal, you can serve it with sautéed greens or a crispy fried vegetable fritter.

Creative Ways to Present

Elevate your presentation by serving the dal in rustic earthen bowls for a charming traditional touch. You can also ladle it over lightly toasted bread or even use it as a flavorful base for stuffed bell peppers or baked potatoes for a creative fusion. Playing with textures and plating style keeps this beloved classic fresh and exciting.

Make Ahead and Storage

Storing Leftovers

Leftover Cholar Dal Recipe with Tempering and Coconut Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and avoid absorbing other odors. Give it a gentle stir before reheating to reincorporate the spices and coconut.

Freezing

You can also freeze Cholar Dal to enjoy later. Cool it completely, then transfer to a freezer-safe container. It will keep well for up to 2 months. When freezing, avoid adding garnishes or fresh herbs—they are best sprinkled fresh after thawing.

Reheating

Reheat the dal gently on the stovetop over low heat, adding a splash of water if needed to loosen the consistency. Microwave reheating works too—just cover and heat in short bursts, stirring in between. Avoid overheating as the dal may thicken or lose some of its delicate spice aroma.

FAQs

Can I use other lentils instead of chana dal?

While chana dal is traditional for this recipe due to its firm texture and nutty flavor, you can experiment with toor dal or yellow moong dal. The texture and cooking time will vary slightly, but the tempering flavors remain delightful.

Is it possible to make this recipe vegan?

Absolutely! Simply swap the ghee for mustard oil or any neutral vegetable oil. This keeps the dish authentic yet vegan-friendly, without compromising the rich flavors of the tempering and coconut.

Can I prepare the tempering ahead of time?

You can prepare the tempering in advance and store it in the refrigerator for a day, but it’s best to add it fresh to the cooked dal for maximum aromatic impact and texture. Toasted coconut is particularly fragrant when freshly cooked.

What type of coconut is best for this recipe?

Freshly sliced fresh coconut works best for authentic texture and flavor. If fresh coconut isn’t available, lightly toasted unsweetened desiccated coconut can be used as a substitute, but the flavor will be less vibrant.

How spicy is the Cholar Dal Recipe with Tempering and Coconut Recipe?

The spice level is moderate and well-balanced by the sweetness from the raisins and coconut. You can adjust the number of green chilies and dry red chilies to your preference for milder or more heat.

Final Thoughts

This Cholar Dal Recipe with Tempering and Coconut Recipe is one of those comforting dishes that feels like a warm embrace, perfect for anytime you crave something hearty, flavorful, and a little bit special. Its combination of textures and spices brings a wonderful balance that never fails to impress friends and family alike. I encourage you to give this recipe a try—you may find it becoming a cherished staple in your kitchen, bringing a touch of Bengali culinary magic to your table.

Cholar Dal Recipe with Tempering and Coconut Recipe

Ingredients You’ll Need