The cholar dal or Bengali chana dal recipe, is a special one for me. Not because it is a tedious or an elaborate recipe. But because, maa makes it at home for our special Sunday brunches with fluffy luchis! And oh, how we would look forward to our day beginning on such a sweet and delicious note! Sweet because, this dal has a sweetish taste, which is punctuated with savoury and hot flavours. While salt provides the salinity, the ginger and fresh chilis impart the heat. However, none of these flavours are very prominent.
The cholar dal, made of Bengal gram, is a beautifully mild lentil recipe. And it is why you can easily have it for breakfast or brunches. While maa would be up early on Sunday mornings to prepare an elaborate brunch, I really can’t! So, to satiate my cravings for this yummy Bengali chana dal, I make it for my lunch or dinner. I love having it with some steamed rice, nonetheless, it goes really well with parathas too.
Also see,
Bengali aloo posto (potatoes with poppy seeds)
Easy recipe
The cholar dal or Bengali chana dal is a pretty easy recipe and fairly quick, too. However, as a pre-preparation, you would need to soak the lentils in water for around an hour or two. This is an important step that will aid in the chana dal getting cooked easily. Apart from this, the cooking won’t take much time. Moreover, there isn’t any cutting or chopping involved, since this is a niramish recipe, meaning devoid of onion, garlic or any meat. Are you wondering where does the flavour come from?
This cholar dal derives it primary flavours from the freshly grated ginger and the tempering done using whole spices. The sweetness of the mustard oil used, is also a contributing factor. Like I said earlier, this lentil curry has simple yet amazing flavours. There are of course, a few other masalas in there too, but in small proportions. The taste and texture of the dal itself, is the hero of the dish.
Another signature ingredient of this dish is sliced and fried coconut. Small pieces of these are added to the dal, towards the end. But, I haven’t. And that is a personal choice, since I don’t prefer it. Nevertheless, if you are making the chana dal for the first time, you should add the coconut pieces. It does make a difference. 🙂
What to pair it with?
The consistency of the cholar dal (Bengali chana dal) is thick. And it will thicken even further after you’ve finished cooking. Which is why, it makes a great combination with luchis and kochuris (stuffed and fried flatbreads). Nonetheless, it is also a classic pair with sada bhaath (steamed rice).
Do write back to me, with your feedback, when you try this Bengali recipe out. And here goes the pictorial recipe.
Eat hearty!
Cholar dal (Bengali chana dal)
Equipment
- Pressure cooker
- Shallow cooking pot
Ingredients
- 1 cup chholar dal (chana dal) or Bengal gram soaked in water for 1.5 hours
- 1 tbsp ginger crushed
- 2 fresh chilis crushed
- 1 bay leaf
- 2 dried red chilis
- 2-3 cloves
- 2-3 cardamom
- 1 inch cinnamon stick
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp cumin seed powder
- ½ tsp coriander powder
- ½ tsp garam masala
- ¼ tsp hing asafoedita
- 1 tbsp ghee
- 2 tbsp sugar
- 1 tbsp mustard oil
- salt to taste
Instructions
- Drain the soaked dal
- And put it in a pressure cooker with 1½ cups of water, half of the salt and turmeric
- Cook until the dal is soft but still remains whole
- Heat a cooking pot with the mustard oil until it smokes. Then add all the whole spices, along with the hing
- When these turn aromatic, lower the flame and add the turmeric powder, cumin powder, coriander powder, crushed ginger and chilis, with ¼ cup water
- When the raw smell of the spices and ginger go away, add the boiled chana dal, salt to taste and the sugar. Also, add ½ cup of water
- Let this simmer on a medium low heat until you achieve a semi-thick consistency. Then turn the heat off and drizzle the ghee and garam masala
- Keep covered for five minutes and then serve the cholar dal or Bengali chana dal with rice or any Indian flatbreads of your choice. Enjoy!
Notes
- You may use ghee for cooking instead of the mustard oil too
- This cholar dal tastes best when more sweet than savoury. So, do not omit the sugar
- You can also add fried coconut slices in step 7, as well
- tbsp - tablespoon
- tsp - teaspoon
