Cholar Dal Recipe
User Reviews
4.7
39 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
4
-
Calories
266 kcal
-
Course
Main Course
-
Cuisine
Indian
Cholar Dal Recipe
Report
Cholar Dal is a traditional Bengali recipe of chana dal or split Bengal gram cooked with coconut and spices. It is made without onion and garlic and best served with luchi or poori.
Share:
Ingredients
Main ingredients
- 1 cup chana dal (split and husked bengal gram)
- 2.5 cups water for pressure cooking or 4 to 5 cups water for cooking in a pot
- 1 tablespoons golden raisins - optional
- 1 to 1.5 tablespoon cashews - optional
- ½ teaspoon turmeric powder
- 2 teaspoons sugar or add as required
- ½ teaspoon cumin powder
- ¼ teaspoon red chili powder or add as required
For tempering cholar dal
- 1 medium tej patta (Indian bay leaf)
- ½ teaspoon cumin seeds
- 2 to 3 dried red chilies - broken and seeds removed
- 1 pinch asafoetida (hing)
- 1 teaspoon grated ginger or finely chopped ginger
- 2 tablespoons chopped coconut or 2 tablespoons fresh grated coconut
- 2 tablespoons ghee (clarified butter) or oil - for a richer taste, use ghee
For spice powder
- 1 inch cinnamon
- 3 cloves
- 2 green cardamoms
Add to Shopping List
Instructions
Preparation
- Pick and rinse the dal well.
- Soak the dal for an hour in water.
- Meanwhile take 1 inch cinnamon, 2 green cardamoms and 2 to 3 cloves.
- Crush the whole spices in a mortar-pestle, till they are powdered. place the spice powder aside.
- If you want to reduce the soaking time of dal, then heat water and soak the dal in hot water for 30 minutes. Drain the water.
Making cholar dal
- Once the dal is soaked, then drain all the water. Add the soaked chana dal and turmeric powder in the pressure cooker.
- Next add water.
- On a medium to high heat pressure cook the dal for 4 to 5 whistles.
- The grains should be separate, but cooked thoroughly.
- Once the pressure settles down naturally, then remove the lid
- Add sugar and salt to the dal. if using cashewnuts and raisins then add them now.
- Stir and keep the cooker on a low heat to simmer the dal, till the water reduces a bit.
- When you add the tempering to the dal, it should have the right consistency - meaning it should be slightly thick.
- Remember that on cooling the dal will become more thick.
- While the dal is simmering and beginning to thicken, prepare the tempering.
Tempering for cholar dal
- Heat 1 tablespoon ghee or oil in a pan. First add the following spices - 1 bay leaf (tej patta) and ½ teaspoon cumin seeds.
- Next add 1 teaspoon grated ginger. Also add 2 to 3 dried red chilies, 1 pinch of asafoetida (hing) along the powdered whole spices.
- Fry till they become fragrant. This takes a few seconds. Then pour this tempering in the dal. Mix well.
- Stir and then add cumin powder and red chili powder. Mix well.
- Simmer the dal for 1 to 2 minutes more. Switch off the heat. Cover with a lid and set aside.
- In the same pan take 1 tablespoon ghee or oil. Add 2 tablespoons chopped or grated coconut. fry till the coconut becomes light brown.
- Add the fried coconut along with the ghee or oil to the dal. Mix well.
- Serve Cholar Dal with luchi, koraishutir kachori and even steamed rice if you prefer.
Notes
- If the Cholar Dal becomes thick after its pressure cooked, then add some hot water to thin it. The consistency of the dal can always be adjusted by adding less or more water after its cooked.
- When you add the tempering to the dal, it should have the right consistency, that is, it should be slightly thick. Remember that on cooling, the dal will become thicker.
- Avoid asafoetida (hing) to make a gluten free version of this dal.
- You can skip ginger if you do not prefer it.
- If the Cholar Dal becomes thick after its pressure cooked, then add some hot water to thin it. The consistency of the dal can always be adjusted by adding less or more water after its cooked.
- When you add the tempering to the dal, it should have the right consistency, that is, it should be slightly thick. Remember that on cooling, the dal will become thicker.
- Avoid asafoetida (hing) to make a gluten free version of this dal.
- You can skip ginger if you do not prefer it.
- The recipe can be scaled easily to make a smaller portion or a larger batch.
- You can cook the lentils in an Instant Pot adding water as needed.
- If you soak the lentils for more time, the cooking time will also reduce.
Nutrition Information
Show Details
Calories
266kcal
(13%)
Carbohydrates
36g
(12%)
Protein
8g
(16%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
19mg
(6%)
Sodium
13mg
(1%)
Potassium
93mg
(3%)
Fiber
12g
(48%)
Sugar
6g
(12%)
Vitamin A
112IU
(2%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
1mg
(1%)
Vitamin E
1mg
Vitamin K
2µg
Calcium
102mg
(10%)
Vitamin B9 (Folate)
2µg
Iron
3mg
(17%)
Magnesium
17mg
Phosphorus
28mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 13mg | 1% |
| Potassium | 93mg | 2% |
| Fiber | 12g | 48% |
| Sugar | 6g | 12% |
| Vitamin A | 112IU | 2% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 1mg | 1% |
| Vitamin E | 1mg | |
| Vitamin K | 2µg | |
| Calcium | 102mg | 10% |
| Vitamin B9 (Folate) | 2µg | |
| Iron | 3mg | 17% |
| Magnesium | 17mg | 4% |
| Phosphorus | 28mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
39 reviews
Excellent
Other Recipes
You'll Also Love
