Introduction
Bengali cuisine is famous for its balance of flavors, and lentils (dal) are an essential part of everyday meals. Among the many varieties, Cholar Dal Recipe holds a very special place. Unlike regular dals, Cholar Dal is slightly sweet, mildly spiced, and often enriched with fried coconut and ghee. Traditionally served during festive occasions like Durga Puja or family celebrations, this dish is paired with luchi, kochuri, or paratha.
The Cholar Dal recipe captures the soul of Bengal—simple, comforting, and festive. With its golden color, aromatic spices, and hint of sweetness, it transforms humble lentils into a royal dish.
What is Cholar Dal?
Cholar Dal is a traditional Bengali preparation made with chana dal (Bengal gram). Unlike other dals, it is not watery but slightly thick in texture. The sweetness comes from a touch of sugar, while whole spices like cardamom, cinnamon, and bay leaf give it a fragrant punch. Fried coconut pieces add crunch, making it both rich and festive.
Ingredients for Cholar Dal
Here’s what you’ll need:
- 1 cup chana dal (Bengal gram)
- 2 tablespoons grated or cubed coconut (fried)
- 1 tablespoon ghee
- 2 tablespoons mustard oil or refined oil
- 1 bay leaf
- 2 green cardamoms
- 1 small cinnamon stick
- 2 cloves
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 1–2 green chilies (slit)
- ½ teaspoon sugar
- Salt to taste
- 3 cups water
Optional: raisins or cashews for added richness.
Step-by-Step Cholar Dal Recipe
Step 1: Cook the Dal
Wash chana dal thoroughly and soak for 30 minutes. Pressure cook with turmeric and salt until soft but not mushy.
Step 2: Fry the Coconut
In a small pan, fry coconut pieces until golden. Keep aside.
Step 3: Temper the Spices
Heat mustard oil or ghee in a pan. Add bay leaf, cardamom, cinnamon, cloves, and cumin seeds. Let them crackle.
Step 4: Prepare the Masala
Add grated ginger and green chilies. Stir well. Add a pinch of turmeric for color.
Step 5: Add the Cooked Dal
Pour the boiled chana dal into the pan. Mix well and adjust water for a slightly thick consistency.
Step 6: Sweeten the Flavor
Add sugar and fried coconut pieces. Simmer for 5 minutes until flavors blend.
Step 7: Finish with Ghee
Add a spoonful of ghee before serving for a rich aroma.
Tips for Perfect Cholar Dal
- Do not overcook the dal; it should hold shape.
- Coconut pieces add authenticity—don’t skip them.
- Use ghee for finishing; it enhances flavor.
- The dal should be thick, not runny.
- Adjust sweetness as per your taste.
Read also:-How to cook Begun Bhaja Recipe: A Crispy Bengali Delight
Nutritional Value
Cholar Dal is both delicious and nutritious:
- Chana dal is high in protein and fiber.
- Coconut provides healthy fats.
- Spices add antioxidants and aid digestion.
- Ghee offers richness and energy.
It’s a balanced festive dish that’s both satisfying and wholesome.
Cultural Significance
Cholar Dal is more than food—it’s tradition. In Bengal, no festive spread is complete without this dish. It is especially popular during Durga Puja, weddings, and family gatherings. The pairing of Cholar Dal with luchi is iconic and symbolizes celebration. For many Bengalis, the aroma of Cholar Dal brings back childhood memories of festive mornings at home.
FAQ
Q1. What makes Cholar Dal different from regular dal?
Cholar Dal is sweet, thick, and cooked with fried coconut and whole spices.
Q2. Can I skip coconut?
Yes, but fried coconut is key to authentic flavor.
Q3. What do you serve Cholar Dal with?
It pairs best with luchi, paratha, or puri.
Q4. Can I make Cholar Dal vegan?
Yes, simply skip ghee or replace it with oil.
Q5. Is Cholar Dal healthy?
Yes, it’s high in protein, fiber, and nutrients while being light on spices.
Conclusion
The Cholar Dal recipe is a jewel of Bengali cuisine—rich, festive, and full of flavor. Its combination of sweetness, spice, and crunch makes it stand out from everyday dals. Served with luchi or paratha, it turns any meal into a celebration. Whether for a festival or a weekend family lunch, Cholar Dal brings joy to every Bengali kitchen.
