Bengali Cholar Dal Recipe

Bengali cuisine is renowned for its rich flavors, aromatic spices, and a unique balance of sweet and savory. Among the many culinary delights, Cholar Dal holds a special place in every Bengali household. This traditional dish, made from Bengal gram (chana dal), is a quintessential part of festive and celebratory meals, often served during Durga Puja, weddings, and other special occasions.

Origin and Cultural Significance

Cholar Dal, or split Bengal gram curry, has deep cultural roots in Bengal. Unlike regular dals that are typically spicy and tangy, Cholar Dal stands out with its mild sweetness and aromatic undertones. It is often prepared without onion and garlic, making it a popular choice during religious festivals and vegetarian occasions.

In traditional Bengali feasts, Cholar Dal is usually paired with Luchi (deep-fried flatbread) or Kachauri. Its vibrant yellow color, enhanced with turmeric, and the subtle sweetness from sugar make it a visually appealing and flavorful addition to festive platters.

Ingredients Required

To prepare authentic Bengali Cholar Dal, the following ingredients are essential:

  • Chana Dal (Bengal Gram) – 1 cup
  • Turmeric Powder – ½ tsp
  • Salt – As per taste
  • Sugar – 1 tsp (adjust to taste)
  • Coconut – 2 tbsp (grated or sliced)
  • Green Cardamom – 2 pods
  • Cloves – 2-3
  • Bay Leaf – 1
  • Cinnamon Stick – 1 inch
  • Cumin Seeds – ½ tsp
  • Ginger – 1 inch (grated)
  • Green Chilies – 2 (slit)
  • Mustard Oil – 2 tbsp
  • Ghee – 1 tbsp
  • Dry Red Chili – 1

Preparation Method

  1. Soak and Cook the Dal:
    • Wash the chana dal thoroughly and soak it for at least 30 minutes.
    • Pressure cook it with turmeric powder, salt, and enough water until it turns soft but not mushy. Typically, 3-4 whistles on medium heat are sufficient.
  2. Prepare the Tempering:
    • Heat mustard oil in a pan until it reaches a smoking point, then reduce the flame.
    • Add the bay leaf, cardamom, cinnamon, cloves, and cumin seeds. Sauté until they release their aroma.
  3. Add the Aromatics:
    • Stir in the grated ginger and green chilies, sautéing for a minute.
    • Add the coconut pieces and fry until they turn golden brown, adding a nutty flavor to the dish.
  4. Combine and Cook:
    • Pour the cooked chana dal into the pan. Mix well, ensuring the dal absorbs the flavors of the spices.
    • Add sugar and adjust salt to taste. Let it simmer for 10-12 minutes, stirring occasionally.
  5. Finish with Ghee:
    • Just before serving, drizzle a spoonful of ghee on top for an authentic, rich flavor.

Serving Suggestions

Cholar Dal is traditionally enjoyed with:

  • Luchi – Puffy, deep-fried Bengali bread made with refined flour.
  • Kachauri – Stuffed fried bread, often filled with spiced lentils.
  • Steamed Rice – For a simpler, wholesome meal.

A side of Beguni (batter-fried eggplant slices) or Aloo Bhaja (crispy fried potatoes) complements the dal perfectly, adding a crunchy contrast.

Nutritional Value

Cholar Dal is not only delicious but also nutritious. Bengal gram is a rich source of protein, fiber, and essential vitamins. The inclusion of coconut and ghee provides healthy fats, while the use of minimal spices makes it easily digestible.

Nutritional Value (Per Serving – 1 Cup):

  • Calories: 250 kcal
  • Protein: 12 g
  • Fat: 8 g
  • Carbohydrates: 34 g
  • Fiber: 8 g

Conclusion

Bengali Cholar Dal is a delightful representation of Bengal’s culinary heritage. Its simplicity, balanced flavors, and comforting aroma make it a timeless dish that continues to be cherished across generations. Whether prepared for a festive feast or a casual family meal, Cholar Dal brings warmth and joy to the table. Give this authentic recipe a try and experience the rich, soulful flavors of Bengal in your own kitchen.

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