Bengali · serves 2

Cholar Dal

Sweet, coconutty Bengali chana dal. Different from every other dal you make.

40 min Some work Vegetarian

Ingredients

  • 1 cup chana dal, soaked 1 hour
  • 1/4 cup coconut, in small pieces
  • 2 bay leaves
  • 1 tsp cumin
  • 2 dried red chillies
  • 1 tsp ginger paste
  • 1 tbsp sugar
  • 1/2 tsp garam masala
  • 3 tbsp ghee

Method

  1. Pressure cook the dal with turmeric and salt — 2 whistles only. The grains must stay whole, not mush.
  2. Fry the coconut pieces in ghee till golden. Take out.
  3. Bay leaves, cumin, red chillies in the same ghee, then ginger paste.
  4. Pour in the dal, add sugar and the fried coconut.
  5. Simmer 10 minutes. It should be thick but pourable.
  6. Garam masala and a spoon of ghee at the end. Luchi or rice.

Questions people ask about Cholar Dal

How long does Cholar Dal take?

About 40 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

Can I make Cholar Dal ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Cholar Dal vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need a pressure cooker for Cholar Dal?

A cooker is faster but not essential. In an open pot, expect roughly three times the cooking time and keep an eye on the water level, topping up with hot water rather than cold.

What do you serve with Cholar Dal?

Luchi or rice. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Don't know what to cook? Let it decide →

Read more on the technique

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