Cholar dal recipe – A traditional Bengali styled dal which is often made during festivals often accompanied by luchi (fried puffed Indian bread) and begun bhaja (fried eggplant) Cholar dal is made with chana dal or bengal gram dal.
I had heard about cholar dal from the time I started blogging, but somehow was hesitant to try it. But recently, I found it many cookbooks and was tempted to try it yesterday. Unlike normal dals which we prepare on regular days, cholar dal is more aromatic due to the addition of cardamom, cloves and cinnamon and also little sweet. I tried this recipe from India Cook book. The original recipe calls for 3 teaspoons of sugar, but I don’t prefer sweetness in my dal, so reduced it to 1 teaspoon. I didn’t have fresh coconut with me so used grated coconut instead. But after making the dish, I really felt that I should have used fresh coconut bits.
Cholar dal is an easy recipe with no onion or no garlic in it. This recipe is not complicated and makes use of spices which are readily available at home. Cholar dal with luchi is often prepared during festivals and occasions such as pooja, family functions, or even birthday functions.
The consistency of cholar dal should be thick and not watery.
Cholar dal tastes great when accompanied with luchi or kachori or with some pulao. But it also tastes good with chapathi. I served it along with luchi yesterday night and with chapati today morning.
More dal recipes:
1. Panchmel dal
2. Dal tadka
4. Kashmiri rajma (rajma curry)
5. Chana ghashi (mangalore style chickpea curry)
CHOLAR DAL RECIPE
Cholar dal recipe – ingredients
How to make cholar dal recipe
Cholar dal recipe – step by step pictures
1. Clean and soak chana dal or bengal gram dal for 1 hour.
2. After an hour, add the dal along with 4 1/2 cups of water to a pressure cooker. Add turmeric powder, green chilies, cardamo, cloves, sugar, and salt. Pressure cook for 7 – 9 whistles or until the dal is cooked till soft. The dal should be cooked well, it should be soft, but it should not be mushy.
3. Once the pressure subsides, open the pressure cooker, mash up some of the dal using a potato masher and leave some dal as such. Simmer the dal, so that water reduces a bit.
4. In another pan, heat ghee or oil. First roast the whole spices like cardamom, cinnamon, cloves, cumin seeds and dry red chili. Saute on low flame till it becomes aromatic. Then add asafoetida powder, coconut bits. (I didn’t have fresh coconut so that I could take coconut bits. So I used grated coconut instead. ) Saute till coconut pieces turn brownish in color. Add the tempering over the dal.
5. Add raisins, cover and simmer for about 5 minutes.
6. Sprinkle red chili powder, cumin powder over the dal and cover. Do not stir until ready to serve.
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Enjoy cooking and serving