Bengali Cholar dal is an aromatic dal made with split yellow bengal gram, fresh coconut and raisins. It has a unique sweet and savoury flavour.
Note – This recipe has been updated from the archives – first published in March 2012. There are minor changes to the recipe - highlighted below. I’ve also added new images and helpful content.
My Mum first scribbled down this recipe after watching a chef on a food show visiting Eastern India. Later, I came across a traditional version in a recipe book and realised there were little touches I could add to make it more authentic.
This time, I’ve updated the recipe with three additions: cashew nuts, raisins and green chilli-ginger paste to bring heat and depth.
Cholar dal is made with chana dal (split Bengal gram), slow-cooked until tender but not mushy. It's finished with a tempering of ghee, whole spices like bay leaf, cinnamon, and cardamom, cashew nuts, coconut and raisins.
Unlike the Gujarati version of chana dal, which is tangy, the Bengali cholar dal feels more indulgent - with ghee, sugar, and fragrant spices. It's prepared without onion or garlic.
I serve it alongside poori and niramish paneer or a curry without onion or garlic for a weekend treat.
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📖 Recipe
Bengali Cholar Dal (Chana Dal with Coconut)
Equipment
- Pressure cooker Or Instant Pot
- pan
Ingredients
- 1 cup chana dal split yellow bengal gram
- 2 tablespoon fresh coconut grated
- 2 tablespoon raisins
- 1 tablespoon ghee
- 1 tablespoon whole spices mix of cloves, cardamom pods, bay leaves, small cinnamon bark, dried red chillies
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon hing asafoetida
- 2 tablespoon cashew nuts
- ½ teaspoon turmeric powder
- 2 teaspoon cumin and coriander powder combined
- 2 tablespoon ginger-green chilli crushed
- ½ teaspoon garam masala
- 1 teaspoon sugar
- 1 tablespoon salt
Instructions
- Rinse the lentils in clean running water and soak for at least 30 minutes in a bowl.
- Add soaked lentils in a pan and cook with 3-4 cups of water on a low heat for at least 40-45 minutes.
- Or use your pressure cooker.
- The lentils should be soft and mushy.
- Heat ghee in a pan, add whole spices, mustard seeds and cumin seeds. Once they crackle add hing.
- Now add fresh coconut and roast until light brown. Then add raisins, cashew nuts and crushed ginger-chillies.
- Mix well and cook for 1-2 minutes. Then tip in all the spices powders and saute for a few seconds.
- Add cooked lentils into the tempering, along with salt and sugar.
- Mix well and bring it to a boil then reduce the heat and simmer the dal for further 4-5 minutes.
- Turn off the heat when dal and has a slightly thicker consistency.
- Optionally, you can prepare an extra vaghar and pour on the cooked cholar dal.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
I like making cholar dal when I want something lightly spiced, slightly sweet and really comforting with a traditional touch. The lentils cook down so beautifully with coconut and warm spices, giving it such a rich aroma. I enjoy serving it with luchi or rice, it always feels like such a satisfying and homely meal.
anjana says
Delicious and flavourful..Loved the clicks...
Anjana
Shobha says
Dal is always a comfort food...simple and tasty.
priya says
Delicious recipe, dear!
Shilpakiran says
this is very new to me madam .. thanks for sharing .. let me try this ..
Sailaja says
delicious daal. I love your nail color too
Simplyfood says
Really looks delicious.