Equipment
Ingredients
Lentils and Base
- 200 g chana dal
- 800 ml water
- 3 g ground turmeric
- 6 g salt
Flavorings and Tempering
- 30 g ghee
- 40 g fresh coconut, diced small
- 20 g golden raisins
- 15 g sugar
- 2 bay leaves
- 2 dried red chilies
- 1 cinnamon stick
- 3 green cardamom pods
- 3 cloves
- 3 g cumin seeds
- 10 g ginger, grated
- 2 green chilies, slit lengthwise
Nutrition (per serving)
Method
Wash the chana dal thoroughly until the water runs clear, then soak in fresh water for 1 hour to soften. Drain completely before using.
In a heavy-bottomed pot, combine the drained chana dal, 800ml water, ground turmeric, and half the salt. Bring to a boil at 100°C/212°F, then reduce the heat and let it bubble gently until the lentils are tender but still hold their shape.
In a small frying pan, heat half of the ghee over medium heat. Add the diced fresh coconut and fry until golden brown and crispy, then remove and set aside. In the same ghee, fry the golden raisins for about 30 seconds until they puff up, then set aside with the coconut.
In the same frying pan, heat the remaining ghee. Add the bay leaves, dried red chilies, cinnamon stick, cardamom pods, cloves, and cumin seeds. Cook until the spices crackle and release their aroma, then add the grated ginger and slit green chilies, cooking for another minute.
Pour the hot spiced ghee and aromatics over the boiled dal in the main pot. Add the fried coconut, plumped raisins, sugar, and remaining salt. Use a mixing spoon to combine everything thoroughly.
Simmer the assembled dal over low heat for a final 5 to 7 minutes to allow the sweet, spicy, and earthy flavors to meld together into a thick, luxurious consistency. Serve hot.
Chef's Notes
- Chana dal (Bengal gram) is denser and takes longer to cook than split red lentils. Soaking for at least an hour significantly improves the texture and ensures even cooking.
- Frying the fresh coconut in ghee is non-negotiable for authentic Bengali flavor, providing an essential textural crunch against the soft lentils.
- The defining characteristic of Bengali Cholar Dal is its sweet and savory profile. The sugar does not turn it into a dessert, but rather harmonizes the earthy lentils and robust spices.
- For the most aromatic result, gently bruise or lightly crush the cardamom pods and cinnamon stick before adding them to the hot ghee to release their volatile oils.
Storage
Refrigerator: 4 days — Store in an airtight container. The dal will thicken as it cools; add a splash of warm water when reheating.
Freezer: 1 month — Freeze without the fried coconut garnish if possible, as the coconut loses its crisp texture upon thawing.
Reheating: Reheat gently on the stovetop over low heat, adding 20-30ml of water to loosen the consistency.
