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Cholar Dal Recipe with Tempering and Coconut Recipe

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4.1 from 34 reviews

Cholar Dal is a traditional Bengali dish made from split Bengal gram lentils cooked with aromatic spices and tempered with ghee, dry red chilies, whole spices, and fresh coconut. This flavorful dal combines a rich blend of spices such as cumin, garam masala, cloves, and cinnamon, enhanced by the sweetness of raisins and a touch of sugar. Perfect as a comforting, protein-packed vegetarian meal, it offers a unique balance of savory, sweet, and spicy flavors typical of Bengali cuisine.

  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings

Ingredients

To Cook The Dal

  • 1 cup chana dal (split Bengal gram lentils)
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt

For Tempering

  • 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

Instructions

  1. Prepare the Dal: Rinse 1 cup of chana dal thoroughly under running water. Drain well and soak it for 30 minutes to an hour to reduce cooking time and improve texture.
  2. Cook the Dal: Drain the soaked dal and transfer it to a pot. Add ½ teaspoon turmeric powder, 1 teaspoon salt, and about 3 cups of water. Bring to a boil, then simmer gently until the dal becomes tender but holds its shape, approximately 45-60 minutes. Alternatively, pressure cook for about 3-4 whistles. Once cooked, set aside.
  3. Prepare Tempering: Heat 3 tablespoons of ghee in a heavy-bottomed pan over medium heat. Add 1 teaspoon cumin seeds and let them sputter for a few seconds. Then add ¼ cup thinly sliced fresh coconut and sauté until the coconut turns golden brown and fragrant.
  4. Add Whole Spices: To the tempering, add ¼ teaspoon asafetida (skip if gluten-free), 4-5 whole dry red chilies, 3-4 cloves, 1 inch cinnamon stick, 2-3 whole green cardamoms, and 2 whole bay leaves. Sauté gently for 1-2 minutes to release the aroma of spices.
  5. Add Aromatics and Spices: Stir in 1 teaspoon grated ginger and 1 teaspoon chopped green chilies. Then add 1 teaspoon coriander powder, ½ teaspoon cumin powder, and ¼ teaspoon garam masala powder. Cook the mixture for another minute to blend the flavors.
  6. Combine Dal and Tempering: Pour the cooked dal into the tempering pan. Mix thoroughly and bring the dal to a gentle simmer. Add 2 tablespoons raisins and 1 teaspoon sugar to balance the flavors. Adjust salt and water consistency as needed.
  7. Simmer and Serve: Let the dal simmer for 5-10 minutes, allowing the flavors to meld together and the dal to thicken slightly. Remove from heat and discard bay leaves. Serve hot with basmati rice or Indian breads.

Notes

  • For a vegan variation, substitute ghee with mustard oil or any neutral cooking oil.
  • Skip asafetida if preparing a gluten-free version to avoid contamination.
  • Soaking dal helps reduce cooking time and improves digestibility.
  • Adjust the number of green and dry red chilies according to your spice preference.
  • Fresh coconut adds authentic texture and flavor but can be replaced with frozen grated coconut if unavailable.
  • Author: Madelynn
  • Prep Time: 45 minutes (including soaking time)
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Bengali
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/cholar-dal-recipe-with-tempering-and-coconut-recipe/