Cholar Daal is a very delicious Bengali version of Chana dal. No ginger or garlic goes into this one, probably because it’s cooked mostly for special occasions, religious being one of those.It is delicious, nutritious and easily digested.
This recipe is a Part of Blog Hop Bengali Cuisine theme
Indian cooking is resisted with the huge use of chana dal in different ways. Chana dal is baby chickpeas that has been split and polished and is also called Split Bengal gram. Chana dal is high in fiber and helps to lower cholesterol. It is extremely delicious in taste, full of nutritious and can be digested easily. It also has a low hypoglycemic index, and therefore it is also good for Diabetic people.
There is a little story involved in my learning Cholar Dal recipe. Many Years back, my husband was working in a company which was owned by a bengali guy. My husband used to visit his home sometimes for some imporant discussuions. When the meetings sometimes took a long time in night, he used to have dinner there too. After coming back home he always told me about the delicious bengali food he enjoyed there and how he loved bengali food,specially baigan Bhaja and Cholar daal with luchi.
When we both went one day to there house for some party, I told his wife how fond my husband is of Bengali food and I requested her to teach me Baigan bhaja,Cholar Daal and Luchi. She was very kind enough to share her recipes with me and that’s how I learned making Cholar daal. Now I often make Cholar dal in my home and it is always loved by my family.
Here is the recipe, very simple, few ingredients and superbly delicious. I made Luchis along with Cholar Daal which are basically Pooris made with all purpose flour.
Other delicious Bengali recipes by fellow bloggers
VANI
NIMKI
JAYASHREE
GHUGHNI CHAT
PIYALI
BENGALI THALI
SHUBHA
BENGALI CUISINE
PADMA
SPICY CAULIFLOWER CURRY
POORNIMA
DHOKAR DALNA
- 2 Bay leaf
- 1 cinnamon stick
- 3-4 green cardamoms
- 4-6 cloves
- 2 dry red chillies
- 1 tsp cumin seeds
- 1 + 3/4 cup Chana Dal
- 1 tsp Turmeric powder
- 1 tsp sugar
- 1 tbsp Ghee
- 1/2 cup sliced coconut
- 1 tsp red chili powder
- 1 tsp cumin powder
- 4-5 cashews
- salt to taste
- Wash and soak the chana dal and keep it aside for 2 hours. After two hours, drain the chana daal and add 2.5 cups water and put in pressure cooker. Add salt and turmeric and let it boil.
- on a high flame, pressure cook the lentils for 4 whistles or till the dal is softened and well cooked. Open the lid of the pressure cooker , add sugar and let it cook now on low flame.
- Heat a tawa or a frying pan over medium low heat , add bay leaves,cinnamon stick,dried red chillies,black pepper and cumin seeds and roast for about 2 minutes. grind them all in dry spice grinder to make a fine powder. set aside.
- Heat Ghee in a small frying or tadka pan over high heat. Reduce the heat to medium and add coconut and stir fry for few minutes or until the coconut is brown. Take them out and add cashews and fry them too till they are brown.
- Now pour over dal and add coconut slices also. Sprinkle the ground spices and ground cumin over dal and cover. Do not stir until ready to serve.
- Once done, give a final stir and serve it with hot Luchis or pooris or rice and enjoy!
love the presentation and nice instructions…lovely recipe
So neatly explained.. Simple yet mouthwatering and perfect for Rotis
I love cholar dal and yours looks delicious Swati ! Lovely !
Very comforting dal and love the way you presented and clicks!!…I’m drooling!!
Thanks dear!
Stunning captures, beautifully written and brilliantly executed. That Cholar Dal is a true winner. I am totally drooling and want to dive in right away. Yummy Yummy.