Cholar Dal

Cholar Dal is a special Bengali dish prepared during festive occasions. It is a fragrant Dal with whole spices. Chana Dal (Bengal Gram) is the main ingredient in the recipe.

Ingredients

Chana Dal (Bengal Gram) – ¾ cup

Raisins – 1 tbsp

Cashew Nuts – 1 tbsp

Red Chilli Powder – 1 tsp

Turmeric Powder – 1 pinch

Sugar – 1 tsp

Cumin Seed Powder – 1 tsp

For Tempering:

Bay Leaf – 1

Cumin Seed – ½ tsp

Red Chilli – 2 (broken)

Hing (Asafoetida) – 1 pinch

Cinnamon Stick – 1 piece

Green Cardoman – 2

Grated Ginger – ½ tsp

Green Chilli – 1 (splitted vertically)

Oil – 1 tbsp

Ghee – 1 tbsp

Grated Coconut – 2 tbsp

Method:

Clean, wash and rinse the Dal. Soak in water for an hour. Drain the water.

Pressure cook the Dal with 1 ½ to 2 cups of water and salt for 5 to 6 minutes in medium flame till the dal become soft. The Dal must remain whole, not mashy.

Heat 1 tbsp of Oil in a pan. Add Cinnamon stick, Cardoman and Bay Leaf. After a few seconds, add Cumin Seed and allow it to crackle. Add Red Chilli. Fry for a few seconds. Add Asafoetida.

Add the grated Ginger and Green Chilli. Stir cook or a minute in low flame.

Add the boiled Dal, Salt, Red Chilli Powder, Cumin Seed Powder, and Sugar.

Mix well and adjust Salt. Cover and simmer for 4 to 5 minutes in low to medium flame stirring in between.

In the meanwhile, heat 1 tbsp of Ghee in a frying pan. Roast the Cashew Nuts in it. Add the Raisins. Stir it for a few seconds. Add Grated Coconut.

Roast it till the Coconut turns golden brown.

Add this tempering to the boiling Dal.

The Dal consistency should be slightly thick.

Transfer to a serving bowl.

Note:

1. When the Dal becomes cool, it will become thicker. So, adjust the consistency accordingly before transferring to the serving bowl.
2. This Dal can also be made thinner by adding more water while cooking.
3. You can also add sliced coconut pieces in place of grated Coconut.