Cholar Dal

This Bengali dish reminds me of lunch with family. A common weekend lunch might include cholar dal, aloo torkari, tomato chutney and lucchis. The chana dal used in cholar dal is a little larger than most lentils and are occasionally referred to as “Bengal Gram” in recipes. They bear a strong resemblance to yellow split peas but aren’t the same thing. Here is a nice write up differentiating the two. When cooked well, Cholar Dal is hearty and satisfying.

Ingredients
1.5 cup chana dal
2 oz coconut flakes (sweetened)*
2 oz raisins
½ onion chopped
3 cloves
4-5 cardamom pods
1 stick cinnamon
2 bay leaves
1 T ginger powder
1 T turmeric
1 T cumin seeds
Salt to taste
Chili Powder to taste
*If sweetened coconut is unavailable, just use regular coconut and a little sugar

Method
In a pot, add in dal and about 4.5 cups of water (chana dal to water ratio is 3:1). Turn on pot to medium and cover. In a pan, add oil (ghee for non-vegan) and caramelize onions until onions start to turn translucent. Next, add all the other ingredients into the same pan and roast for a few minutes. Coconut flakes will brown a little bit. Add the pan contents into the dal pot and mix in. Place cover back on. Dal will take 30-40 minutes. Adjust seasoning as necessary. (I often end up adding in a little more coconut). Lentils are done when they’re firm but soft to bite into. They should retain their shape. Enjoy

Cholar Dal