Cholar Dal | With Video

Cholar Dal is a hearty Bengali preparation made with split chickpeas. It is packed with a variety of flavours, and has a sweet tinge to it. Mostly made during Pujo or special occassions, this dal is served with luchis (deep fried Indian flatbreads) and even goes really well with a pulao or plain rice. This is my version of this hearty dal, which is an absolute favorite.

cholar dal

cholar dal

What makes this cholar dal so special?

There are many ingredients that add a lot of punch anf flavour to this cholar dal. But the hero ingredients are coconut and jaggery.

Cholar dal is a royal preparation, and only cooked for special occassions like Durga Puja, weddings or other events. It is cooked very differently than the north Indian chana dal. The coconut adds a beautiful nutty flavour to the recipe. The fresh coconut is cut into small bits and fried till golden brown and crunchy. It is then married to the rest of the spices. The base of the dal is made with curd or plain yogurt. It’s not nexessary to use hung curd here, but make sure the curd you use isn’t too thin. The curd adds a beautiful creamy texture to the recipe and also enhances the taste.

The jaggery is for the sweetness. You can also add sugar but jaggery also adds a beautiful colour and thickness to the curry unlike just plain sugar. This dal is on the sweeter side as it also has raisins. Since it is not a regular preparation and only made for special occassions, it calls for some extra ingredients.

cholar dal

cholar dal

Make it vegan

If you are a vegan or looking for a vegan cholar dal option, you can easily turn this cholar dal into a vegan version. Just replace the plain yogurt with thick coconut milk in the same quantities.

The traditional dal also uses ghee, but I have used mustard oil here, which is another vegan option.

Here’s the recipe:

Print Recipe
Cholar Dal
Cholar Dal is a hearty Bengali preparation made with split chickpeas. It is packed with a variety of flavours, and has a sweet tinge to it. Mostly made during Pujo or special occassions, this dal is served with luchis (deep fried Indian flatbreads) and even goes really well with a pulao or plain rice.
Cuisine Indian
Keyword veg recipes
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Cuisine Indian
Keyword veg recipes
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Wash 1 cup chana dal. Soak in water for atleast two hours.
  2. Pressure cook the chana dal with 700 ml water and 1 tbsp salt for 5-6 whistles. Do not overcook as we do not want the dal to melt completely.
  3. Heat mustard oil in a kadhai. Add the coconut pieces and fry for 2-3 minutes till they turn brown and crunchy.
  4. In the same kadhai, add bay leaf, cardamom, cloves and cinammon sticks. Stir for a second.
  5. Now add the finely chopped onions and cook till they turn brown and translucent.
  6. Stir in some raisins and mix together.
  7. Once the raw aroma leaves and the onions are cooked, add the finely chopped ginger and saute for 2-3 minutes.
  8. Add the curd and stir. Cook this till oil starts seperating from the masala and all the water from the curd gets evaporated.
  9. Saute this till the oil starts to release from the masala and all the water from the curd gets evaporated.
  10. Season with salt, turmeric powder and cumin powder. Mix everything well.
  11. Add the boiled dal. Give everything a good mix and bring it to an aggressive boil on high heat. Reduce this to a thick consistency.
  12. Once you achieve your desired consistency, add some garam masala and stir. Serve hot with luchis, pulao or plain rice.
 

Leave a Comment

Your email address will not be published. Required fields are marked *

*