Cholar Dal Recipe (Bengali Channa Dal) (2024)

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Cholar Dal Recipe (Bengali Channa Dal) Traditional Bengali-style meal isn’t quite complete without a serving of this delicious lentil dish cooked with Bengal split gram or channa dal. Sometimes all you’dlikeis justa simpleand soulful meal for lunch or dinner.

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For almost every Bengali it’s an absolute drool over the dish. This dal has a slightly sweetish taste in conjunction witha spicy aftertaste. One ofthe foremost basic dishes but this has my heart. This dal could also bea standardBengali dish prepared from channa dal, ghee, coconut, and other spices and is best paired with luchi or steamed rice.

Those of you who have been reading our blog for some time already know that we make videos for each recipe on ourYouTube channel.

You may also like some other snack recipes on my blog –Dal Palak Instant Pot | Spinach And Lentil Recipe,Instant Pot Dum Aloo,Instant Pot Lemon Rice,Mexican fiesta rice – Instant Pot Recipe.

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Cholar Dal Recipe (Bengali Channa Dal) (5)

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History of Cholar Dal Recipe (Bengali Channa Dal)

Bengali Cholar Dal is often made for special occasions like weddings during festivals like Durga puja after giving Anjali (Prayers to goddess Durga) we’ve it. It is areally common dish during Saraswati puja. Cholar dalis usuallynot prepared runny, it’s made thick If you’re having with poori.

The slow cooking technique started in medieval India. The technique was called dum phu*kt (slow cooking in steam) which raised the status of this dal especially channa dal within the royal kitchen. Royal cooks served not just the oppositedal, but channa dal to the emperor.

In this Bengali Lentil Curry What’s beautiful is that eachgrain of dal is cooked and separated to makesure the dal is nothing but in need of perfection.

About Cholar Dal

Cholar Dal Recipe is made with Bengalgram or split and hulled black chickpeas, which is flavored with dollops of ghee, fried coconuts, cashews, raisins, and a medley of whole spices like bay leaves, cloves, cardamom, and cinnamon, and actuallysome hing (asafoetida). Must add fried coconut bits which provide an honest texture to thisrich dal.

This Coconut Cholar Dal is slightly sweet and fragrant because ofthe addition of whole spices or garam masala and flavored with fried coconut, cashews, and raisins. It tastes mildly spicy and filled withnutrition. A vegan-friendly, healthy delicious option.

Usually, onion garlic isn’t added but gingers sing well with the dish. The dish is a little sweet, fragrant, and mildly spicy it’s delicious and nutritious.

Health Benefits Of Cholar Dal

They are an excellent source of vegetarian protein. Keeps your heart healthy and it’s an excellentfood for diabetics. They’rehigh in fiber so nowyou’llunderstand having this delicious dalmay be aboon for our body and soul.

There are manyhealth benefits they’re a great source of zinc, folate, calcium, and protein, low in fat content, are ofteneasily digested, a rich antioxidants,s and a reallygood source ofvitamins, and provide energy.

Important Suggestions To Keep In Mind

Soaking the channa dal 1 hour before makes the cooking processin no time.
No cholar or channa dal is complete without fried coconut bits.
If channa dal becomes thick after boilingyou’lladd water later at the time of cooking.
Add fried cashews for garnishing it addsan upscalelookto the presentdish.
Do not forgetto include 1 tbsp sugarin the present dish depending on the numberof channa dalyou’reusing.

Make Cholar Dal In Instant Pot

Place all the ingredients required in the instant pot.
Set the valve to sealing and close the lid carefully.
Adjust the time to 10 minutes and cook on high pressure by pressing it manually.
After that let the pressure release naturally.
At least wait for 15 minutes till the pressure valve goes down.
Then press the cancel button. Then you can take a pan and fry the diced coconut and then add to the instant pot and stir.

Channel dal is ready to be served

Check Out the Cholar Dal Recipe video :

Basic Serving Tips

Cholar Daris typicallypaired or accompanied with Karaishutir kachori, luchi, roti, paratha, and steamed rice in conjunction withgandhoraj lebu (Special scented Bengali lemon).

This dish is often enjoyed for breakfast lunch or dinner. If you preferyou will have a slightly thin consistency if having with steamed rice. If you’re having with luchi make it a little thick.

How to make Cholar Dal step by step with photo:

In a pressure cooker add the soaked channa dal along with water and salt and pressure cook for 2 whistles. Your time may vary. The channa dal should be soft but not mushy. It should still retain its shape. The dal will be thick at this point. Take out keep aside.

2. Take a mini mixing bowl and make a spice by mixing together the ginger paste, cumin powder, coriander powder, turmeric powder, and red chilly powder with 6 tbsp water. Also, slice the coconut chop into small pieces, and crush the green chilies.

3. Meanwhile in a pan heat on medium add mustard oil and when it smokes fry the coconut pieces until golden brown. Take it out and keep it aside.

4. In the same pan add cashews and fry till golden brown. Take out and keep aside.

5. Now temper it with bay leaves, dried red chili, cinnamon, cardamoms, cloves, cumin seeds, and hing. Allow it to fry for 10 seconds.

6. Add the spice paste we made earlier to the pan. Fry on medium heat until the raw smell goes away from the spices. Saute for 5 minutes.

7. Add crushed green chili and saute. Then add raisins, and continue frying until you see oil separates from the sides.

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