Bengali festive dal · Perfect with luchi
Bengali Cholar Dal Recipe (Chana Dal with Coconut)
Whole grains. Golden coconut. Sweet and warm.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenCholar dal should be thick, with each grain soft but still whole, never mashed into a paste. This recipe soaks the dal, pressure cooks it just until tender, and finishes it with a ghee tempering of whole spices, raisins and golden fried coconut, which is what gives Bengali cholar dal its festive taste.
The 3 laws of cholar dal
Why this recipe works
Mashed dal
Cook until tender but stop before the grains break.
Raw coconut
Fry coconut pieces golden in ghee for crunch.
Only salty
A little sugar and raisins are traditional.
Shopping and prep list
Ingredients
Dal
Tempering
Finish
The NineFoods dal doneness check
Is the dal cooked right?
Press a grain between your fingers. Tap the result.
Method · 4 stages
Step by step
Cook the dal
- Pressure cook the soaked dal with water, turmeric and salt for 2 whistles. Use the gauge above.
Fry the coconut
- Fry coconut pieces in ghee until golden. Lift out.
Temper the spices
- In the same ghee, add bay leaves, cumin, red chillies and whole spices, then ginger.
Simmer and finish
- Add the dal, sugar, raisins and half the coconut. Simmer until thick.
- Finish with roasted cumin, garam masala and the rest of the coconut.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Overcooked.
Fix next time
Use 2 whistles and soak only 2 hours.
Why
Not soaked.
Fix next time
Soak at least 2 hours.
Why
Too much water.
Fix next time
Simmer uncovered until thick.
Why
Coconut not fried.
Fix next time
Fry golden in ghee before adding.
Why
Too much sugar.
Fix next time
Use 1 tbsp sugar.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Fresh coconut | Crunchy sweetness | Dried coconut chips |
| Ghee | Festive flavour | Oil (less traditional) |
| Raisins | Sweet bursts | Leave out |
| Pressure cooker | Fast cooking | Pot, simmer 45 minutes |
| Sugar | Bengali balance | Jaggery |
After the meal
Serve, store, reheat
Serve with
Luchi or kochuri, or plain rice.
Store
Fridge 3 days.
Reheat
Add water and warm on low.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the dal cooked right) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Cholar dal FAQ
What is cholar dal?
Cholar dal is Bengali chana dal, cooked thick with ghee, whole spices, coconut and a touch of sugar.
Why is Bengali chana dal sweet?
Bengali cooking often balances savoury dishes with a little sugar. Raisins and coconut add festive sweetness.
What is cholar dal served with?
Usually with luchi (puffed fried bread) or kochuri at festive breakfasts.
Can I make cholar dal without a pressure cooker?
Yes. Simmer the soaked dal covered for about 45 minutes until tender.