“Like a savoury payasam!” This was the verdict from my family when they tasted my Bengali Cholar Dal. I saw this recipe in a reel some months back and it had been in the back of my mind to make it one day. Well, that day happened to be earlier this month.

Cholar Dal is a classic Bengali dish made from chana dal or split Bengal gram and is often served with luchi which is a deep-fried Bengali bread or steamed rice during festivals and special occasions. The dal is part of celebration food and is served during festivals like Durga Puja, weddings, and other joyous occasions. Unlike everyday dals, this dish is slightly sweet and aromatic, reflecting Bengal’s love for a balance of flavours. Some legends say that Bengali zamindars, aka landowners and royals, used to enjoy cholar dal with luchi as a rich breakfast or during grand feasts. The use of ghee, coconut, and dry fruits indicates its origins in aristocratic kitchens, where meals were meant to be luxurious and flavourful.

The dal is a great source of plant-based protein, making it ideal for vegetarians. Because it is rich in fibre, it helps with digestion, promotes gut health, and aids in weight management. Its low glycemic index helps regulate blood sugar, making it suitable for diabetics. The dal is packed with iron & folate and so supports red blood cell production and prevents anemia. Finally, it helps lower cholesterol levels and supports cardiovascular health.

Bengali Cholar Dal

Ingredients

For the dal

• 1 cup chana dal or Bengal gram
• 3 cups water
• ½ tsp turmeric powder
• 1 tsp salt

For the tempering

• 2 tbsp mustard oil or ghee
• 1 tsp cumin seeds
• 1 bay leaf
• 1-inch cinnamon stick
• 2 green cardamoms
• 2 cloves
• 1 dried red chilli
• ½ teaspoon asafoetida or Hing

Other ingredients

• 2 tbsp grated fresh coconut
• 2 tbsp raisins
• 1 tsp ginger paste
• ½ tsp red chilli powder
• ½ tsp garam masala
• ½ tsp sugar or jaggery
• ½ tsp roasted cumin powder
• 1-2 green chillies
• Finely chopped coriander leaves to garnish
• Water to adjust for consistency

• Method:
• Wash chana dal thoroughly and soak it for 30 minutes to one hour in hot water to reduce cooking time.
• Drain the water and pressure cook it with 3 cups of water, turmeric, and salt for 3-4 whistles or until soft but not mushy.
• Mash lightly with the back of a spoon, keeping some texture intact. Set aside.
• Heat mustard oil or ghee in a pan.
• Once hot, add cumin seeds, bay leaf, cinnamon, cardamom, cloves, dried red chilli, and asafoetida. Sauté until fragrant.
• Add grated coconut and sauté for 1-2 minutes until it turns golden.
• Add ginger paste and sauté for a few seconds.
• Stir in red chilli powder, jaggery, and raisins. Let it cook for a minute.
• Pour the cooked chana dal into the pan and mix well. Adjust water for desired consistency.
• Simmer for 5-7 minutes, stirring occasionally.
• Add garam masala and roasted cumin powder, mix well, and turn off the heat.
• Garnish with fresh coriander leaves and serve hot with luchi, puri, or rice.