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.
Servings: 8 servings
Calories: 137kcal
Ingredients
- 1 cup chana dal (chhola or split Bengal gram lentils)
- ½ teaspoon turmeric
- 2 bay leaves
- 1 tablespoon avocado oil or any neutral oil
- 1 teaspoon mustard seeds
- 6 cloves
- 4 green cardamom pods
- 1- inch stick cinnamon
- 2 dry red chili peppers (broken into pieces or left whole)
- 1 tablespoon grated ginger
- ¼ cup fresh or dried coconut (cut into slivers of small pieces. If you can't source this, see recipe notes for how to substitute with coconut milk.)
- ¼ cup golden raisins
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 2 tablespoon jaggery (or coconut sugar)
- ½ teaspoon garam masala
- Salt to taste
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.
Nutrition
Calories: 137kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Potassium: 80mg | Fiber: 7g | Sugar: 7g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg