Cholar dal Bengali style | Delicious Bengal gram lentil recipe

 Cholar dal Bengali style | Delicious Bengal gram lentil recipe

This is the best Bengali dal for Breakfast, lunch, dinner for every occasion. In every cuisine, there is a different recipe for the Bengali gram but the Bengali family has its own classic Bengali cholar dal recipe. this is a Veg version of Bengali cholar dal, prepared without onion & garlic, but the hing(asafoetida) is necessary for this dal. And cashew nuts, raisins, & coconut is important for this dal. It can be served in the morning breakfast, lunch, or dinner with rice, luchi, kochuri. This is the best version of the Cholar dal which can make a smile on your face after having this dal.

Cholar dal Bengali style

Cooking time - 30 minutes

Serving persons - 5 persons


Cholar dal/chana dal(Split Bengal gram) - 200gm

Coco nut -20gm small diced

Raisins - 20gm

Cashew - 20gm

Mustard oil - 20gm

Cinnamon stick - 1 pc medium

Cardamom - 5pcs

Cloves - 3 pcs

Bay leaves - 3pcs

Dried red chilli - 2 pcs

whole cumin - 1/2 tsp

Hing(asafoetida) - 1/4 tsp

Ginger paste - 2tbsp

Turmeric powder - 1/2 tbsp

Coriander powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Green chilli slit - 4 pcs

Sugar - 1.1/2tbsp

Salt - to taste

Ghee - 1tbsp

Bengali garam masala powder - 1/4 tsp

Water - 800ml

Cooking Method :

  • Soak the cholar dal for about 2 hours set aside.

  • After 2 hours of soaking the dal, please strain the dal and put it into a pressure cooker with 800ml water, salt, & bay leaves. Cook at medium heat with 2 whistles without disintegrating.

  • After boiling the dal set aside with the lid on of pressure cooker.

  • Mix ginger paste, coriander powder, cumin powder, and turmeric powder into 4tbsp of water for watery paste, set aside.

  • Now take a kadhai to add mustard oil heat the oil for a few seconds then add small diced coconut. fry them till golden in color then remove from the oil and set aside for later use.

  • Now in same oil at high heat temper with dried red chillis, cinnamon stick, cardamoms, cloves, and whole cumin seed and turn down the flame to low then add hing into the tempering oil. stir for few seconds.
    Garam masala Spice temparing

  • Now add that watery paste of ginger, cumin, & coriander & turmeric, and keep stirring at medium flame until the smell of raw spices is gone. (sauté for 5 to 6 minutes).
    Cholar dal masala sautéing

  • Now add slited green chillis to the khadai spice. and fry until you see oil coming out from the spices.

  • Now add raisins and cashew nuts to khadai spice and sauté them for few minutes.

  • Now open the pressure cooker and put boiled dal along with water into the khadai spice.

  • Add desired quantity of salt & sugar and boil on medium heat until dal thickens.
    Thickening the cholar dal

  • Keep in mind that if you serving with rice, keep consistency thin or if you served with luchi or kochuri thicken further.

  • You can mash 2 or 3 green chillis for a great flavor.

  • Now add ghee, garam masala, and fried coconut to the dal mix well then turn off heat, cover and rest for at least 5 minutes.

  • Serve with luchi or kochuri or plain basmati rice.

Hope this cholar dal recipe you may like. this is the best Bengali version cholar dal recipe on my channel please try this recipe and tell me how it becomes. Any questions about the recipe please let me know in the comment section below. You can try my Bengali niramish alur dom recipe by click here.

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