Bengali Cholar Dal
A lightly sweet Bengali split chana dal tempered with cumin, bay, and coconut — festive yet everyday, vegetarian, and beautifully fragrant.
By Palate Palace Kitchen
About This Recipe
Bengali Cholar Dal is a classic, fragrant lentil dish that perfectly showcases the sweet and savory flavor profile of traditional Bengali cuisine. Made from split chickpeas, this preparation transforms humble lentils into a festive, satisfying vegetarian meal. It is naturally gluten-free and budget-friendly, making it an excellent addition to your regular dinner rotation when you want something hearty yet distinctive.
The secret to this recipe's success lies in the layering of textures and flavors. Boiling the chana dal with turmeric infuses the lentils with a beautiful golden color and earthy undertones. The dish truly comes alive when the dal is combined with coconut that has been fried in ghee until golden brown. This technique coaxes out a rich, nutty sweetness that beautifully balances the warmth of tempered cumin seeds, bay leaves, and fresh grated ginger.
To achieve the perfect texture, ensure the split chickpeas are boiled until tender but still hold their shape, rather than breaking down into a smooth puree. If you prefer a dairy-free or vegan version, you can easily substitute the ghee with a neutral cooking oil without losing the aromatic quality of the spices.
This comforting dal is best enjoyed warm. Serve it alongside steamed basmati rice for a simple, nourishing weeknight dinner, or pair it with puffy, deep-fried luchi flatbreads for a classic and celebratory Bengali meal.
Ingredients
- 1.5 cups Chana dal (split chickpeas)
- 0.3 cup Coconut, diced small
- 1 tsp Cumin seeds
- 2 Bay leaves
- 1 tbsp Ginger, grated
- 0.5 tsp Turmeric
- 1 tsp Sugar
- 2 tbsp Ghee or oil
- Salt
Instructions
- 1
Rinse the chana dal and boil with turmeric and plenty of water until tender, about 25 minutes; drain excess.
25 min
- 2
In a separate pan, heat ghee and fry the diced coconut until golden; remove and set aside.
4 min
- 3
In the same pan, temper cumin seeds and bay leaves, add ginger, and stir 1 minute.
2 min
- 4
Add the cooked dal, sugar, salt, and fried coconut. Simmer 5 minutes and serve with rice or luchi.
5 min
Nutrition Facts
300
kcal
Calories
15
g
Protein
42
g
Carbs
8
g
Fat
11
g
Fiber
300
mg
Sodium
Rate This Recipe
Beverage Pairings
Great pairings balance the weight and flavor of the dish: crisp, high-acid drinks refresh rich or fried food, a touch of sweetness tames spice, and light dishes suit light-bodied drinks. Both alcoholic and non-alcoholic options can shine.
Wine, Beer & Spirits
Dry rosé is remarkably versatile across savory dishes.
Serve well chilled (8–10°C).
Non-Alcoholic
A clean, neutral refresher that suits almost any dish.
Serve cold with a citrus twist.
Light and palate-cleansing — a safe, refreshing choice.
Steep at 75–80°C for 2 minutes.
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