Cholar Dal Recipe: A Sweet and Spicy Bengali Delight

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Cholar Dal is a classic Bengali dish made from chana dal (split chickpeas) cooked with aromatic spices and a hint of sweetness from jaggery. It’s a perfect accompaniment to steamed rice and often served on festive occasions. Here’s how to make Cholar Dal:

Ingredients:

  • 1 cup chana dal (split chickpeas)
  • 2-3 cups water (for soaking)
  • 2-3 tablespoons ghee or vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1 bay leaf
  • 2-3 green chilies, slit (adjust to taste)
  • 1-inch piece of ginger, grated
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garam masala
  • 1/4 cup grated coconut (fresh or desiccated)
  • 1 tablespoon jaggery (adjust to taste)
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

1. Preparing the Chana Dal:

  1. Rinse the chana dal under running water until the water runs clear.
  2. Soak the chana dal in enough water for about 2-3 hours. This will help them cook faster and become tender.

2. Cooking the Cholar Dal:

  1. Drain the soaked chana dal and transfer them to a pressure cooker or a large saucepan.
  2. Add 2-3 cups of water, depending on how thick you want the dal. Pressure cook for about 2-3 whistles, or if using a saucepan, simmer until the dal becomes soft and cooked through. It should retain its shape but be easily mashed between your fingers. Drain any excess water.

3. Tempering the Dal:

  1. In a separate pan, heat ghee or vegetable oil over medium heat.
  2. Add cumin seeds and bay leaf. Let them splutter and release their aroma.
  3. Add the grated ginger and slit green chilies. Sauté for a minute until the ginger becomes fragrant.
  4. Add turmeric powder, red chili powder, cumin powder, and garam masala. Stir well to create a flavorful base.
  5. Add the cooked chana dal to the pan and mix well with the spice mixture.

4. Adding Jaggery and Coconut:

  1. Add the jaggery and grated coconut to the dal mixture. The jaggery will provide a subtle sweetness to the dal.
  2. Stir everything together and let it simmer for 5-7 minutes on low heat, allowing the flavors to meld together. Adjust the sweetness with jaggery if needed.
  3. Taste and adjust the salt and spices to your preference.

5. Garnishing and Serving:

  1. Remove the bay leaf from the dal.
  2. Garnish the Cholar Dal with fresh coriander leaves.
  3. Serve hot with steamed rice. It’s a traditional Bengali combination.

Tips:

  • Cholar Dal is known for its slightly sweet taste, so don’t skip the jaggery. Adjust the amount to suit your preference.
  • You can also add raisins to the dal for a touch of sweetness.
  • Freshly grated coconut adds a lovely texture and flavor, but desiccated coconut works well too.

Cholar Dal – A Sweet and Spicy Bengali Delight:

Cholar Dal is a delightful Bengali dish that perfectly balances sweetness from jaggery with the warmth of spices. It’s a flavourful accompaniment to steamed rice and a must-try if you want to savour the rich culinary traditions of Bengal. Enjoy this classic Cholar Dal recipe on festive occasions or any day you crave a taste of Bengal.

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