Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Lunch

Cholar Dal

Traditional Recipe 11: Cholar Dal recipe

🧺 Ingredients

• Split chickpeas (cholar dal): 200g
• Coconut (fresh, grated): 100g
• Ginger: 1 tbsp (15g), minced
• Green chillies: 2, slit
• Turmeric powder: 0.5 tsp (1.5g)
• Salt: to taste
• Water: 800ml
• Mustard oil: 10ml
• Cumin seeds: 1 tsp (5g)
• Asafoetida (hing): a pinch (0.25g)
• Jaggery (gur): 2 tsp (10g), optional

👩‍🍳 How to make Cholar Dal

1. Rinse cholar dal thoroughly and drain.
2. Heat mustard oil in a pressure cooker or heavy pan over medium heat (140°C).
3. Temper cumin seeds and asafoetida for 20 seconds until fragrant.
4. Add ginger, cook for 30 seconds.
5. Add cholar dal, stir for 1 minute to lightly toast.
6. Add turmeric, stir for 20 seconds.
7. Add water, bring to boil.
8. Add coconut and green chillies.
9. If using pressure cooker: Close lid and cook on medium heat for 3 whistles (about 15 minutes). Let pressure release naturally for 5 minutes, then open.
10. If using regular pan: Reduce to medium-low (100°C), cover partially, and simmer for 30 minutes, stirring occasionally.
11. Dal should be soft but retain shape, not mushy. Consistency should be slightly thick (porridge-like).
12. Add jaggery if desired for slight sweetness. Stir well.
13. Taste and adjust salt. Serve hot with rice and vegetable dishes.

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