Cholar Dal Recipe

Recipe By Slurrp

Interestingly in India legumes play a very important part. Each region has their own preparation of dal be it moong, masoor, chana or any. Likewise, a Bengali household too sees many varieties of dal that’s either eaten with rice, paratha or so. One of the most loved dals is cholar daal which is an absolute vegetarian preparation. This “niramish” or the veg preparation dal is mostly has with luchi, pulao or even a kochuri. Topped and tossed with some coconut chunks and kishmish this dal sees a sweet undertone and crunchy texture. A little thick in consistency, Cholar dal is cooked without any onion or garlic. This Bengali dal preparation is best enjoyed hot.

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Cholar Dal

ingredients serve

Ingredients for Cholar Dal Recipe

  • 200 gram Cholar Dal
  • 3 cup Water
  • As required Bay leaves
  • As required Salt
  • 1/2 teaspoon Cumin seed
  • 2 Red chilies
  • 5 piece Cardamom
  • 1 piece Cinnamon
  • 3 piece Cloves
  • 1/4 teaspoon Asafoetida
  • As required Coconut
  • 6 piece Green chilies
  • 20 gram Raisins
  • 2 tablespoon Sugar
  • 1 teaspoon Ghee
  • 1/4 teaspoon Garam Masala
  • 2 tablespoon Mustard oil
  • 0.33 teaspoon Turmeric powder
  • 1 teaspoon Ginger paste

Directions: Cholar Dal Recipe

Steps to prepare

  • STEP 1.Step 1 - Soak the Dal for an hour so that it becomes a little soft.

Cooking Directions

  • STEP 1.Step 1- Boiled the the soaked cholar dal in a pressure cooker with some salt, sugar and bay leaves.
  • STEP 2.Step 2- In a bowl mix ginger paste, cumin powder, turmeric powder and mix it well with some water.
  • STEP 3.Step 2-In a pan heat some mustard oil. Fry small chunks of coconut until golden brown and keep then aside.
  • STEP 4.Step 3- In the same oil add some whole cumin and bay leaves and some hing. Cook for 10 secs. Not add the spice mix that has been kept aside.
  • STEP 5.Step 4- Now add the boiled daal to it and keep cooking it. Wait for few bubbles to come.
  • STEP 6.Step 5- Once the dal is cooked add few slit green chilli, a little dollop of ghee and the kishmish and coconut.

Storage and serving method

  • STEP 1.Step1- Serve it with some luchi or pulao

step 4

  • STEP 1.Make a paste of ginger paste , coriander powder,cumin powder and turmeric powder

step 5

  • STEP 2.Heat the cooking pan with 2tbsp mustard oil

step 6

  • STEP 3.Fry the sliced coconut and take it out, keep it aside

step 7

  • STEP 4.In the same pan add red chilies,cardamom,cloves,cinnamon and 1tsp cumin seeds

step 8

  • STEP 5.Add the asafoetida and fry

step 9

  • STEP 6.Add the paste of ginger,coriander,cumin powder and turmeric powder

step 10

  • STEP 7.Fry on medium flame until the smell of raw spices is gone

step 11

  • STEP 8.Add the green chilies and raisins

step 12

  • STEP 9.Add the cooked dal along with the water

step 13

  • STEP 10.Add salt and cook for 5 mins

step 14

  • STEP 11.Add sugar and crush the green chilies in the dal, if the out to crush in order to put them back in

step 15

  • STEP 12.Add garam masala and ghee

step 16

  • STEP 13.Add the fried coconuts, cover and cook for 2 mins

step 17

  • STEP 14.Serve with puri or luchi
calories per serving
10 g Fat8 g Protein65 g Carbs24 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp