IN Cuisine

Cholar Dal (Bengali Split Chickpea Dal)

Fragrant Bengali festival dal made from split chickpeas with coconut, raisins, and a gentle warmth of whole spices — typically served at pujas and celebrations.

10mPrep
30mCook
4Servings
245Calories
13gProtein

Ingredients

  • chana dal (split chickpeas)
  • coconut, freshly grated
  • raisins
  • bay leaves
  • cardamom pods
  • cinnamon stick
  • dried red chilies
  • ghee
  • turmeric
  • sugar
  • salt

Ingredients

  • 1 cup chana dal (split chickpeas)
  • 0.25 cup coconut, freshly grated
  • 2 tbsp raisins
  • 2 leaves bay leaves
  • 3 pods cardamom pods
  • 1 small cinnamon stick
  • 2 whole dried red chilies
  • 2 tbsp ghee
  • 0.5 tsp turmeric
  • 1 tsp sugar
  • 1 tsp salt

Instructions

  1. Soak chana dal 30 minutes; pressure cook with turmeric and water for 3 whistles until tender but not mushy.
  2. Heat ghee in a wok; add bay leaves, cardamom, cinnamon, and dried chilies.
  3. Let whole spices sizzle 30 seconds; add cooked dal and stir gently.
  4. Add coconut, raisins, sugar, and salt; mix well.
  5. Simmer on low 5 minutes until flavors meld.
  6. Serve warm as part of a Bengali thali or with luchi (puffed bread).

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