Cholar Dalছোলার ডাল

Name: Cholar Dal
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 1 cup chana dal — split Bengal gram; 1/4 cup fresh coconut — narkeli, sliced into thin strips; 2 tbsp raisins — kishmish; 1/4 tsp asafoetida — hing; 1 tsp ginger — aada, grated; 2 bay leaves — tejpata; 3 pods green cardamom — elach; 1 small stick cinnamon — daruchini; 3 cloves — lobongo; 2 dried red chilli — shukno lanka; 1/2 tsp turmeric — holud; 1 tsp sugar — chini; 2 tbsp ghee; to taste salt

⏱ Prep 10m🍳 Cook 40m🍽 Serves 4🌿 Vegetarian

Video: Bong Eats (YouTube)

Cholar Dal is Bengal's festive chana dal — cooked until the grains are just tender, then finished with the quintessential Bengali trick of fried coconut slivers and raisins in ghee. This is the dal that arrives alongside luchi at pujas and celebrations; the sweet-savory balance and the coconut crunch are what make it unmistakably Bengali.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪chana dal — split Bengal gram1 cup
▪fresh coconut — narkeli, sliced into thin strips1/4 cup
▪raisins — kishmish2 tbsp
▪asafoetida — hing1/4 tsp
▪ginger — aada, grated1 tsp
▪bay leaves — tejpata2
▪green cardamom — elach3 pods
▪cinnamon — daruchini1 small stick
▪cloves — lobongo3
▪dried red chilli — shukno lanka2
▪turmeric — holud1/2 tsp
▪sugar — chini1 tsp
▪ghee2 tbsp
▪saltto taste

🌍 Cooking abroad? Substitutions

Fresh coconut: Frozen grated or sliced coconut from South Asian or Caribbean grocery stores works perfectly — thaw and pat dry before frying. Thin slices of desiccated unsweetened coconut are a backup; dry-toast them in the ghee pan before adding.
Asafoetida (hing) is the key flavoring in the Brahmin-style recipe that skips onion and garlic. It is available at any Indian grocery store labeled heeng or asafoetida. Start with a pinch if new to it — it mellows completely once fried in ghee.
Ghee: Unsalted butter is the closest substitute and gives a similar richness. Neutral oil can be used but the characteristic Bengali flavor of this dal depends heavily on the ghee.

Method

1Wash and soak chana dal in cold water for at least 1 hour, ideally 2 hours. Drain.
2Cook the dal with 3 cups water, turmeric, and salt until the grains are just tender but hold their shape — not mushy. Pressure cooker: 2 whistles on high then 5 minutes on low. Open pot: 25-30 minutes. Drain off excess water and set dal aside.
3Heat ghee in a wide heavy pan. Add dried red chillies, bay leaves, cardamom pods, cinnamon, and cloves. Fry for 30 seconds until fragrant.
4Add asafoetida and grated ginger; stir for 30 seconds.
5Add the cooked dal to the pan and toss gently to coat in the spiced ghee. Add a splash of hot water if it sticks.
6Add sugar and adjust salt. Simmer on low heat for 5 minutes.
7In a separate small pan, heat 1 tsp ghee. Fry the coconut strips until golden, then add raisins and stir until they puff. Pour this tempering over the dal.
8Serve warm with luchi, paratha, or steamed rice.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.