Cholar Dal | Traditional Bengali Niramish Cholar Dal | Bengali Style Chana Dal (No Onion No Garlic) | Durga Puja Special Recipe

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Cholar'r dal (Chana dal) is traditional Bengali preparation where main ingredient is split Bengal gram. Its a little sweet lentil preparation with raisin, fried coconut and fried potato. Cholar'r dal is a complete vegetarian recipe (No Onion No Garlic) . So, you can serve it in any veg day. Normally, It is served with luchi, kochuri, paratha, ruti, rice etc. In any puja, Bengali made this preparation with luchi(Deep fried bread). Luchi with cholar dal is a traditional festive staple breakfast in Bengali cuisine.
Lets go to the recipe.

Preparation Time : 15 minutes

Cook Time       : 40 minutes

Serves            : 8 people


Ingredients:

  • Chola'r / Chana dal (soaked & boiled with salt) - 2 cup
  • Mustard Oil - 3 tablespoon
  • Coconut(chopped) - 1/4 cup
  • Potato (cubed) - 1 large
  • Salt to taste
  • Sugar - 2 tablespoon
  • Ghee - 1 tablespoon
  • Bay leaf - 2 pieces 
  • Dry red chilli - 2 pieces
  • Cinnamon stick - 1 piece
  • Green cardamom - 5 pods
  • Clove - 3 pieces
  • Cumin seeds - 1 teaspoon
  • Asafoetida - 1/2 teaspoon
  • Grated ginger - 2 inch
  • Chopped tomato - 1 medium
  • Turmeric powder - 1 teaspoon + 1 pinch
  • Kashmiri red chilli powder - 1 teaspoon
  • Cumin powder - 2 teaspoon
  • Coriander Powder - 1/2 teaspoon
  • Green chilli (slited) - 2 pieces
  • Raisins - 1 handful
  • Bengali Garam Masala powder - 1 teaspoon
  • Bengali Bhaja Masala powder - 1 teaspoon[Bengali Bhaja Masala]

How to Make:

  1. Take oil in a deep wok. Allow it to heat. 
  2. Then add chopped coconut to fry for a minute in medium heat. Once done, take out & keep aside.
  3. Add cubed potato in leftover oil, season with salt & pinch of turmeric. 
  4. Give a good stir and cover to cook in low heat for 7 minutes. In between, we need to stir once.
  5. Then fry the potato for a minute uncovered. Potato should be completely cooked. Take out & keep aside.
  6. Take 1/2 tablespoon ghee in the same wok. Add all whole spices expect cumin seeds. Fry for 20 seconds.
  7. Add cumin seed and let it crackle for 20 seconds.

  8. Now add asafoetida and stir well. 
  9. Then add ginger and fry until its raw smell is gone.
  10. Add tomato & mix well.
  11. Cover and allow to cook for 5 minutes in medium heat.
  12. Then add salt, turmeric and kashmiri red chilli powder. Give a immediate stir to avoid burning of spices.
  13. Add cumin powder followed by coriander powder. 
  14. Pour very little hot water and mix with the spices.
  15. Add green chilli and raisins. Mix well.
  16. Pour little more hot water and stir well to mix.
  17. Cover to cook spices for 5 minutes in medium to low heat.
  18. Now cook for 1 minute uncovered.
  19. Then add boiled dal and mix well.
  20. Add sugar and mix well.
  21. Cover and cook for 5 minutes.
  22. Then add fried potatoes and coconut.
  23. Cover and cook in medium heat for 5 minutes.
  24. Finish with Garam masala, Bhaja masala, Ghee. Give a final stir.
  25. turn off the heat.
  26. Give a 5 minutes rest/standing time (covered).
  27. Then serve it hot with luchi, paratha, kochuri, radhaballavi, puri, rooti, rice, muri(puffed rice) etc.

My Tip: 

  • Firstly I have soaked the chola'r/chana dal for 2 hours and then boiled with salt to taste in pressure cooker for 1 whistle. Let the steam release automatically. Don't discard the boiling water. Keep the dal with that stock.
  • Cumin seeds take less time to crackle. If you add it first with all whole spices, it will get burnt. So, always add later.
  • For frying coconut continuous stirring is very important to get it even.
  • The texture of Chola'r dal should be not mushy but soft. The consistency of this dal preparation should not be runny.

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