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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
02/12/2025
Something about the smell of ghee, coconut, and cloves instantly spells ‘home’ for many Bengali folks. That’s what you get when you pair cholar dal with luchi–the smell, and memory, of home. And just like a Bollywood movie feels incomplete without a song, a Bengali feast remains empty without cholar dal. Whether you grew up eating it or are new to Bengali cooking, this guide brings you practical tips and insights to recreate that festive, soulful meal with ease.
This Bengali classic dal is made with chana dal and a mix of mostly whole spices and some powdered spices. It’s known for its subtle sweetness and unique tempering with ghee-fried coconut, making it a festive favourite. Often served with luchi, this dish is special because of its mellow flavour that can be enjoyed as an everyday dish, but is mostly reserved for special occasions in many Bengali homes. Want to recreate this iconic Bengali dish at home? Then read on to explore its key ingredients, cooking techniques, and expert tips.
Cholar dal is a traditional Bengali dish made with chana dal (split Bengal gram) and whole spices like bay leaf, cardamom, and cinnamon. It’s usually cooked without onion or garlic, which makes it suitable for religious occasions like Durga Puja or weddings, where onion and garlic are avoided. What sets it apart is the addition of fried coconut pieces in ghee, because of which, it is also called narkel diye cholar dal (chana dal with coconut). The addition of sugar or jaggery makes it a bit sweet, which elevates the dish for a pious offering. Served with deep-fried luchis, it’s a go-to dish for special events in Bengali households.
The heart of cholar dal is, of course, the chana dal (Bengal gram). Unlike other lentils, it’s harder to break down, thus holding its shape after cooking. This gives the dal its signature body.
To add flavour to the dish, a tempering of whole spices is key after boiling the dal – bay leaf, cloves, cinnamon sticks, and green cardamom. These are typically fried in ghee or mustard oil or a mix of both, infusing the dal with a rich, deep aroma.
A defining addition that elevates it into a festive dish is grated or sliced coconut, fried in ghee, until golden. It adds a subtle sweetness and a soft, chewy bite to the texture dal. This gives the cholar dal its unmistakable traditional Bengali touch.
There are also supporting ingredients like cumin seeds, dry ginger or fresh grated ginger, and a pinch of asafoetida (hing) to add depth to the dal. For festive preparations, you will find cholar dal with bits of fried raisins and cashews that add a nuttiness and sweetness to it. Besides these, a bit of sugar is also added to sweeten the dal.
A great tempering (tadka) is essential to elevate the flavours of the cholar dal. Typically, you begin by heating ghee or mustard oil and adding cumin seeds, bay leaf, whole spices, and asafoetida until fragrant. Grated ginger (or a ginger-green chilli paste) is often included to layer and add depth of flavour. Separately, coconut pieces are lightly fried in ghee or oil until golden brown, a hallmark of this dish. Then, into this tempering, the boiled dal is poured, and the fried coconut is folded in a bit later.
Cholar dal and luchi are a classic Bengali breakfast combination, which many kids will recall, that surges in popularity during festivals. The dal's thick consistency and mildly sweet flavour complement the luchi's soft and flaky texture. Fry luchi on medium heat until they puff up and turn golden. The dal should be thick enough to be scooped up by the luchi and not too watery that it slips off. Cook the dal first, then serve the freshly fried and puffed-up luchi alongside it.
Soak the chana dal for at least 30 minutes to 1 hour before cooking. This softens the lentils, reducing cooking time and aiding digestion.
Pressure cook the dal with turmeric and salt for 2-3 whistles. This method ensures the dal cooks evenly and retains its shape.
Tempering spices in hot ghee or mustard oil enhances their flavours. Add whole spices like bay leaf, cinnamon, and cardamom, followed by grated ginger and dried red chillies. Fry until aromatic before adding to the cooked dal.
Add sugar or jaggery cautiously to balance the spices and not make the dal overly sweet. A small amount is enough to enhance the dal's flavour without overpowering it.
Fry grated or sliced coconut separately until golden brown to add texture and prevent it from disappearing into the dal when mixed.
Adjust the consistency by adding hot water if the dal becomes too thick after cooking. The dal should be thick but not so dry that the lentils stick out.
Cholar dal is easy to make, but it requires attention to even the most basic-looking step, like frying the spices or coconut, and getting the cholar dal consistency just right. The sweet undertones and fried coconut also create a distinct taste that sets it apart. It’s indulgent when paired with freshly fried luchi. Make it for your next weekend meal or when the festive season looms near, to enjoy an authentic taste of Bengali tradition.