By Rajan Bhattacharya
September 5, 2024
Bengali Cholar Dal is a festive lentil dish made with split Bengal gram, flavoured with spices, coconut, and ghee. It’s a staple during celebrations like Durga Puja and pairs wonderfully with luchi.
1 cup chana dal 2.5 cups water 1 tbsp raisins (optional) 1-1.5 tbsp cashews (optional) ½ tsp turmeric powder 2 tsp sugar ½ tsp cumin powder ¼ tsp red chilli powder 1 bay leaf ½ tsp cumin seeds 2-3 dried red chillies 1 pinch asafoetida 1 tsp grated ginger 2 tbsp chopped coconut 2 tbsp ghee or oil 1-inch cinnamon 3 cloves 2 green cardamoms
Rinse and soak chana dal in water for 1 hour.
Drain the dal and pressure cook it with turmeric powder and water for 4-5 whistles.
Add sugar, salt, cashews and raisins to the cooked dal. Simmer on low heat.
Prepare tempering by heating ghee and frying cumin seeds, bay leaf, dried chillies, ginger, and asafoetida.
Pour the tempering into the simmering dal, add cumin powder and red chilli powder. Stir well.
Fry coconut until golden brown, then mix it into the dal. Serve hot with luchi.