Cholar Dal is a Bengali chickpea lentil curry made with Bengal Gram Dal, ghee, and warm whole spices including cinnamon, cardamom, and cloves. Its rich aromatic profile and creamy texture make it a soul-soothing comfort dish.
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Pressure cook the dal for 2 to 3 whistles.
Heat ghee in a pan, sauté cashews for 30 seconds, then remove.
Add cumin seeds, bay leaf, cloves, cinnamon, and cardamoms, frying for 30-40 seconds.
Introduce tomatoes, cumin powder, red chilli powder, turmeric powder, and asafoetida powder.
Add the cooked dal, salt, and sufficient water; cook for a few minutes.
Switch off when it bubbles; garnish with ginger, cashews, and raisins.
Serve hot and relish the flavours of Cholar Dal.
Store cooled Cholar Dal in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water to restore creamy consistency.
Bengal Gram Dal (chana dal) is split chickpeas with a nutty flavor. Yellow lentils (moong dal) or red lentils work as substitutes, though they'll cook faster and have a lighter taste.
Bengal Gram Dal typically takes 30-40 minutes to soften, depending on freshness and water ratio. Pressure cooking reduces this to 12-15 minutes.
Yes. Use neutral oil or coconut oil instead, though ghee provides the traditional rich, buttery depth that defines this dish.
Soaking for 30 minutes speeds cooking and improves digestibility, but is optional. Unsoaked dal will simply need 10-15 minutes longer.
It should be creamy and thick enough to coat a spoon, not soupy. Adjust water gradually during cooking to reach your preferred thickness.
