Cholar Dal (Bengali Split Chickpea Dal)
Fragrant Bengali festival dal made from split chickpeas with coconut, raisins, and a gentle warmth of whole spices — typically served at pujas and celebrations.
10mPrep
30mCook
4Servings
245Calories
13gProtein
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Ingredients
- 1 cupchana dal (split chickpeas)
- 1 cupcoconut, freshly grated
- 1 tbspraisins
- 1 leavesbay leaves
- 1 podscardamom pods
- 1 smallcinnamon stick
- 1 wholedried red chilies
- 1 tbspghee
- 1 tspturmeric
- 1 tspsugar
- 1 tspsalt
Ingredients
- 1 cup chana dal (split chickpeas)
- 0.25 cup coconut, freshly grated
- 2 tbsp raisins
- 2 leaves bay leaves
- 3 pods cardamom pods
- 1 small cinnamon stick
- 2 whole dried red chilies
- 2 tbsp ghee
- 0.5 tsp turmeric
- 1 tsp sugar
- 1 tsp salt
Instructions
- Soak chana dal 30 minutes; pressure cook with turmeric and water for 3 whistles until tender but not mushy.
- Heat ghee in a wok; add bay leaves, cardamom, cinnamon, and dried chilies.
- Let whole spices sizzle 30 seconds; add cooked dal and stir gently.
- Add coconut, raisins, sugar, and salt; mix well.
- Simmer on low 5 minutes until flavors meld.
- Serve warm as part of a Bengali thali or with luchi (puffed bread).