Cholar Dal is a classic Bengali lentil dish made with split chickpeas (chana dal) that offers a delightful blend of sweet, savory, and aromatic flavors. Traditionally enjoyed during festivals or special occasions, this vibrant dish is seasoned with whole spices like cumin, bay leaves, and dried red chilies, and often enriched with ghee and a touch of sweetness from coconut or sugar. Cholar Dal pairs wonderfully with rice or luchis (deep-fried flatbread), making it a comforting and flavorful part of any meal.
Ingredients:
- 1 cup chana dal (split chickpeas), soaked for 1-2 hours
- 3 cups water
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 bay leaf
- 2 dried red chilies
- 1 tsp ginger paste
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1 tbsp grated coconut (optional)
- 1 tsp sugar (optional)
- Salt, to taste
- Fresh coriander, for garnish
Instructions:
- Drain the soaked chana dal and rinse it well. In a pot, combine the dal with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the dal is tender but still holds its shape.
- In a separate pan, heat the ghee or oil over medium heat. Add the cumin seeds, bay leaf, and dried red chilies. Let them sizzle for a minute until fragrant.
- Stir in the ginger paste and sauté for a minute. Then add the turmeric powder, red chili powder, and garam masala. Cook for another minute, stirring to combine.
- Add the cooked dal to the pan along with the grated coconut (if using) and sugar. Stir everything together, adjusting the consistency with water if needed. Simmer for another 5-7 minutes, allowing the flavors to meld.
- Garnish with fresh coriander and serve hot with rice or luchis. Enjoy!
