Bengali Niramish Cholar Dal recipe | Bengali Style Chana Dal(no onion garlic)

Cholar Dal recipe with step-by-step detailed pictures. Cholar dal is a bengali style chana dal recipe prepared with bengal gram pulse, garam masala, hing, and ghee. Luchi, kochuri, dal puri, or even radhaballavi go best with this dal. To celebrate Bengali festivals or occasions (biye bari to puja bari) cholar dal is a highly rated popular dish. Serve with khasta luchi and begun bhaja(deep-fried eggplant).

Bengali niramish cholar dal or chholar dal is served in a bowl with fried coconut(narkel) with luchi in a black plateBengali niramish cholar dal or chholar dal is served in a bowl with fried coconut(narkel) with luchi in a black plateFor making cholar dal, boiled bengal gram pulse is cooked with tomato, ginger-green chilli paste, grated coconut(narkel) accompanied by tempering of whole cumin, bay leaf, red chilli, and whole garam masala in ghee. However, If you don’t consume coconut then just skip it, this dal won’t be bad in taste without coconut. Bu must add ghee and garam masala powder to enhance its flavor and make it scrumptious like other niramish bengali recipes.

I add coconut to enhance the taste of cholar dal followed by the authentic recipe prepared in our Bengali kitchen. I prefer to add grated coconut and some small pieces of fried coconut too in this dal to make this dish more scrumptious.

Slightly sweet, ghee and garam masala flavored this yummy chana dal is still a surprise dinner for me and my family with luchi(bengali poori), ruti or paratha. Even we all prefer this dal more than any niramish tarkari or vegetable curry. Because of its sweet taste, it is generally not served with white rice like other dal. However, in my house, my mom serves this niramish chana dal with pulao for pujor bhog prasad during durga puja. That is amazing too.

chholar dal the main ingredient of this niramish bengali recipe

Benefits of cholar daal/chana dal/Bengal gram pulse – Cholar dal is itself, a great source of iron and protein, and is rich in fiber which helps in weight loss and reduces cholesterol. And adding coconut actually helps to boost metabolism and aid in fat loss. So the combination of this dal and coconut is as healthy as tasty as well.

In spite of being pure non-vegetarians, we Bengalis(especially Indian Bengalis) have a lot more favorite veg recipes and this chana dal is one of them. On any occasion(Durga puja to biye bari), especially all of our Bengali festivals are incomplete without luchi – cholar dal or luchi – aloor dum combination.

You may try this cholar dal with

You may also try some other vegetarian recipes

Bengali niramish cholar dal recipe

Ingredients of cholar dal

  • 1 cup Cholar dal/ Chana dal/ Split Bengal gram
  • 1 1/4 tsp Ginger paste
  • 1 Green Chili 
  • 1 medium size Tomato(chopped)
  • 1 tsp Cumin powder
  • 1/2  tsp Kashmiri red chili powder
  • 3 tbsp Coconut( grated/ shredded/ chopped)
  • 2 tbsp Ghee
  • 1 tsp Garam masala powder
  • 1 1/2 tsp Sugar
  • A pinch of Hing or Asafoetida
  • Salt (as per taste)
  • Water (as required)

dry chholar dal with spice ingredients(ginger, tomato & green chilli) used in this recipe

For tempering this dal

  • 1 tsp Cumin seeds
  • 2 Whole Red Chilies
  • 1 Bay Leaf
  • 2 Green Cardamom(shredded)
  • 4 Cloves
  • 1-inch Cinnamon stick

whole spices for tempering in making bengali niramish chholar dal recipe

Garam Masala Powder for cholar dal

  • 4-5 Green Cardamom
  • 6 Cloves
  • 1-inch Cinnamon stick

garam masala spices used in this recipe as powder

Prep time: 20 mins

Cooking time: 20-25 mins

Served in: 40-45 mins

Cuisine: Bengali

Course: Breakfast | Dinner

Served for: 5 people

Author: Moumita Paul

How to make bengali niramish cholar dal recipe step by step with pictures

Instructions

Soaking the dal

  • Take a cup of cholar dal/ chana dal or split bengal gram pulse.
  • Wash it 4-5 times thoroughly under the running water.
  • Soak it in water for about 1 hr.

soaking cholar dal or chholar dal

Dal after boiling 

sidhdho chholar dal, after perfect boiling

  • Take a pressure cooker, and add the soaked dal(after straining the water),1 tsp salt, and 1 tsp turmeric powder.
  • Add 2 cups of water to it, and close the lid of the cooker.
  • Place the cooker on the medium-high flame and wait for 3 whistles
  • Turn off the flame and let the pressure cooker completely cools down or let automatically release the pressure.

Making Cholar Dal

  1. First, take a deep bottom pan, and add 1 1/2 tbsp ghee to it.
  2. Now add cumin seeds, bay leaf, and whole dried red chili into the pan.
  3. Let crackle the cumin seeds. Add a pinch of hing or asafoetida for getting the wonderful aroma.

saute this chholar dal masalas with tomato

  • Then add chopped tomato and 1/4 tsp salt to it. Fry and then mash the tomato with the help of your ladle.
  • Add ginger and chili paste. Stir it well.
  • It’s time to add cumin powder, sugar, and 2 tbsp of grated coconut. Saute until the raw flavor of masalas goes off.

cooking bengali's favourite niramish chholar dal with coconut(narkel)

  • Now add the boiled dal to the pan and stir it gently.
  • Add water as required. I add I cup of water, you can add water according to your requirement.
  • When it starts boiling add the garam masala powder, which has been described above. And add the rest of the coconut (1 tbsp of grated coconut). salt as required. Mix it well.

sprinkle of garam masala over this niramish chholar dal

  • Let boil for a few minutes, though this dal is generally served thick you can make it according to your requirement.
  • Turn off the flame and lastly add 1 tsp ghee to the top of the dal. Gently stir and cover it with a lid to spread the aroma of freshly added ghee all over the dal.

gaoa ghee is mandatory in making any bengali niramish recipe like this chhoal dal recipe

  • Garnish this cholar dal with fried coconut or narkel and cashew nuts(if you wish).

       Serving Tips 

  • This thick version of chana dal is perfect for luchi, roti, paratha, or chapati.
  • If you wish,  you can make a thin consistency of it by using more water to serve it with rice.

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cholar dal recipe | bengali style chana dal | bengali niramish cholar dal
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3 thoughts on “Bengali Niramish Cholar Dal recipe | Bengali Style Chana Dal(no onion garlic)”

  1. Hi Moumita, I made the dal yesterday. It was simply awesome. I followed all the steps you have outlined and the only change I made was that I added an extra 1 tablespoon of sugar after the dal was ready. That is it and it is a personal preference. That dal tasted absolutely fine without it. Thank you so much for the recipe. Now going to make your dum aloo. Not sure where I can rate the recipe, but this recipe gets a 5 out 5 🙂

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