Bengali chana dal with coconut
Split chickpeas, coconut and whole spices for a festive Bengali dal.
- Region:
- Bengal
- Prep:
- 15 min
- Cook:
- 40 min
- Difficulty:
- Medium
Method
- 1
Rinse chana dal and soak for 30 minutes; drain.
- 2
Pressure-cook dal with 500 ml water, turmeric and salt for 3–4 whistles, until tender but not completely mushy.
- 3
Heat mustard oil in a pan and fry coconut slices until golden; remove and reserve.
- 4
Add ghee, bay leaves, cumin, cardamom and cinnamon; let the spices sizzle until fragrant.
- 5
Pour in cooked dal, add sugar and salt as needed, and simmer for 8–10 minutes, stirring gently.
- 6
Stir in fried coconut and garam masala; simmer for 2 minutes and serve hot.
The story behind the dish
Cholar dal is a festive Bengali preparation, often paired with luchi for breakfast or a special meal. Coconut, ghee and whole spices lend fragrance and richness to the earthy split gram.
