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Cholar dal in steel karahi.
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4.89 from 18 votes

Cholar Dal

This Bengali Cholar Dal is nutty with chana dal or split chickpeas, and it has an assertive but exquisite sweetness from coconut and raisins. It's a delicious, unique and comforting dal that's usually served at celebratory meals, but its simplicity makes it a great weeknight recipe.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dal
Cuisine: Indian, Indian (Bengali)
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 137kcal

Ingredients

Instructions

  • Wash the lentils. Add turmeric powder and bay leaves. If you are using an Instant Pot, cook the lentils with 3 cups water on manual pressure for 10 minutes. In an Indian style pressure cooker cook them for four whistles. If using a saucepan, soak the lentils for several hours first. Discard the water, add fresh water to cover the lentils by a couple of inches, and bring to a boil. Let the lentils cook at a simmer, covered, until they are soft and tender but are still holding their shape.
  • In a saucepan, heat the oil. Add the mustard seeds and, when they sputter, add the cloves, cardamom pods, cinnamon stick and red chili peppers. Saute a minute until the cardamom looks puffy, then add the slivers of coconut, if using, and saute until the coconut is lightly golden brown. Watch carefully because coconut can burn quickly.
  • Add the raisins and ginger, saute for 30 seconds, then add the coriander powder and cumin powder. Mix.
  • Pour in the cooked lentils or dal with a cup of cooking stock or water. Mix well and bring to a boil over medium heat. Cover and let the lentils simmer for 10 minutes.
  • Add the jaggery and mix it in. Follow with the garam masala. Mix well and let the dal simmer for five more minutes. It should have a rather thick consistency with little visible liquid. Serve hot with steamed rice or poori.

Notes

  • If you can't source fresh coconut or dried coconut, use ¼ cup coconut milk instead. Add it to the saucepan after the garam masala and just before you turn off heat in step 5.
Storage instructions
  • Refrigerate: Store in the refrigerator in an airtight container for up to four days.
  • Freeze: Place in a freezer-safe container and freeze for up to four months.
  • Reheat: Thaw and reheat the dal in the microwave or on the stovetop. Add a little water and check for salt if needed.

Nutrition

Calories: 137kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Potassium: 80mg | Fiber: 7g | Sugar: 7g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg