Cholar Dal is a classic Bengali dal made with split Bengal gram, aromatic whole spices, coconut slivers. Free of onion and garlic, this slightly sweet, nutty dal is cooked until thick yet the lentils remain separate. A tempering of whole garam masala and fried coconut lends it a festive fragrance. Pair with luchi or steamed rice for a wholesome, comforting meal.
Sunrise tip: For a richer flavour, dry roast the soaked chana dal for 2-3 minutes before pressure cooking. This enhances the nutty notes.
Time: 12-15 minutes
In a small pan, heat ghee until it starts to smoke lightly. Add chopped fresh coconut and fry for 2-3 minutes until they turn golden. Keep them aside in a bowl.
Heat some refined oil in a kadhai, add whole garam masala, dry red chilli, bay leaves and fry for 2-3 minutes.
Now, add asafoetida, ginger paste, cumin seeds and sauté for 2-3 minutes until the spices turn fragrant.
Add Sunrise Turmeric powder, Sunrise Red Chilli powder, Sunrise Coriander powder, Sunrise Cumin powder and cook for 2-3 minutes.
Time: 10 minutes
Add the boiled chana dal to the tempering. Stir well to mix for 2-3 minutes. Add water to the tempered dal.
Add chopped green chilli, salt, and sugar to taste. Bring the dal to a boil. Add Sunrise Garam Masala and cook for 2-3 minutes.
Add the fried coconut pieces to the dal and cook for 2-3 minutes.
The Cholar Dal should have a medium-thick consistency and a balanced sweet-savoury taste with aromatic notes from the spices and coconut.
Time: 1 minute
Transfer the hot Cholar Dal to a serving bowl. Garnish with fried cashew nuts and raisins (if you like).
Serve immediately with Bengali luchi (puffed deep-fried flatbread) or steamed rice.
Bread: Luchi, Radhaballavi
Rice: Steamed Gobindobhog rice, Basanti pulao