Cholar Dal is a special Bengali dish prepared during festive occasions. It is a fragrant Dal with whole spices. Chana Dal (Bengal Gram) is the main ingredient in the recipe.
Chana Dal (Bengal Gram) – ¾ cup
Raisins – 1 tbsp
Cashew Nuts – 1 tbsp
Red Chilli Powder – 1 tsp
Turmeric Powder – 1 pinch
Sugar – 1 tsp
Cumin Seed Powder – 1 tsp
Bay Leaf – 1
Cumin Seed – ½ tsp
Red Chilli – 2 (broken)
Hing (Asafoetida) – 1 pinch
Cinnamon Stick – 1 piece
Green Cardoman – 2
Grated Ginger – ½ tsp
Green Chilli – 1 (splitted vertically)
Oil – 1 tbsp
Ghee – 1 tbsp
Grated Coconut – 2 tbsp
Clean, wash and rinse the Dal. Soak in water for an hour. Drain the water.
Pressure cook the Dal with 1 ½ to 2 cups of water and salt for 5 to 6 minutes in medium flame till the dal become soft. The Dal must remain whole, not mashy.
Heat 1 tbsp of Oil in a pan. Add Cinnamon stick, Cardoman and Bay Leaf. After a few seconds, add Cumin Seed and allow it to crackle. Add Red Chilli. Fry for a few seconds. Add Asafoetida.
Add the grated Ginger and Green Chilli. Stir cook or a minute in low flame.
Add the boiled Dal, Salt, Red Chilli Powder, Cumin Seed Powder, and Sugar.
Mix well and adjust Salt. Cover and simmer for 4 to 5 minutes in low to medium flame stirring in between.
In the meanwhile, heat 1 tbsp of Ghee in a frying pan. Roast the Cashew Nuts in it. Add the Raisins. Stir it for a few seconds. Add Grated Coconut.
Roast it till the Coconut turns golden brown.
Add this tempering to the boiling Dal.
The Dal consistency should be slightly thick.
Transfer to a serving bowl.
- When the Dal becomes cool, it will become thicker. So, adjust the consistency accordingly before transferring to the serving bowl.
- This Dal can also be made thinner by adding more water while cooking.
- You can also add sliced coconut pieces in place of grated Coconut.