Cholar dal recipe is one of those dishes that does not need much convincing.
It is a traditional niramish Bengali chana dal, cooked without onion or garlic, with whole spices, grated ginger, and small pieces of fried coconut that give it a taste you do not expect from something so simply made.
If you have been looking for an authentic Bengali dal that feels complete, festive, and deeply satisfying, this is the one to make. (step-by-step-recipe-video)
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In this episode of the tastes of india recipe we will show you a special dish from Bengal – Cholar Dal. This is a chana dal recipe cooked in a very different way in mustard oil and is very special in Bengal as a street food especially during Durga Puja.
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What is Cholar Dal Bengali Recipe?
Cholar dal is a Bengali chana dal preparation made from split chickpeas, known as Bengal gram or chana dal.
It is cooked with aromatic whole spices including cardamom, cinnamon, and bay leaves, then finished with fried coconut pieces and raisins, which give it a quiet sweetness that sets it apart from every other dal you may have made.
It is a niramish recipe, meaning it is made without onion or garlic, which makes it suitable for religious occasions, pujas, Ekadashi fasting, and sattvic cooking.
In Bengal, cholar dal is most closely associated with Luchi, the soft puffed Bengali flatbread, and appears at weddings, pujas, and Sunday morning breakfasts with equal regularity.
Regional Variations of Bengali Chana Dal Recipe
Chana dal cooked with whole spices appears across several Indian regions, but the Bengali version has a flavour profile that is entirely its own.
The classic Bengali cholar dal, which this recipe follows, is made in a base of mustard oil and ghee, finished with fried coconut, raisins, and a small amount of sugar. The result is thick, aromatic, and gently sweet at the edges. It is the version most closely associated with celebration cooking in West Bengal.
In Odisha, a very similar preparation appears during festivals and pujas, with panch phoran used in the tempering instead of individual whole spices. Coconut is common there too, but raisins are not always included.
In the Bihari kitchen, chana dal takes a completely different direction. The version I grew up eating at home was made in ghee with whole spices including cumin, cinnamon, black cardamom, and bay leaf, cooked together with onion, ginger, tomato, an pinch of sugar and a little garam masala if available in a pressure cooker until the dal turned slightly mushy and thick.
No coconut, no raisins, and no garlic either – that was simply how it was made in our house. It was usually served with plain chapati for everyday meals, and on special occasions alongside pulao and dum aloo. It is a warmer, more grounded preparation than cholar dal, and the two taste almost nothing alike despite starting from the same lentil.
In Rajasthan and Gujarat, chana dal preparations include onion, tomato, and spicier masalas. They are delicious in their own right, but move entirely away from the niramish style.
In South India, chana dal appears more often as a supporting ingredient in chutneys and rice preparations than as the central dish. A standalone chana dal in the Bengali style is not common in Tamil Nadu or Karnataka kitchens.
The information shared here is based on my own research across food blogs, recipe sites, and publicly available sources. If you are from any of these regions and something reads differently from what you know, I would love to hear from you in the comments.
Tips for Making Cholar Dal with Coconut
The coconut is what makes this dish. Getting it right is mostly about two things: treating the coconut properly and giving the dal enough time after the tempering goes in.
Soak the chana dal for at least 4 to 6 hours before cooking. Chana dal is much denser than moong or masoor and will not cook to an even, soft texture without a proper soak. I have skipped this step in a hurry and always regretted the result.
Fry the coconut pieces in a separate small pan before adding them to the dal. Both the chopped and sliced coconut need to turn light golden before going in. Raw coconut added directly to the dal does not give the same nuttiness or texture.
Do not overcook the dal in the pressure cooker. You want each grain to be completely soft but still holding its shape. Mushy dal loses the texture that makes cholar dal feel like a proper dish. Two whistles on medium flame is a starting point, but check at one whistle if your cooker runs hot.
Use mustard oil for the tempering. The sharpness of mustard oil is part of the flavour profile of this dish and cannot be replicated with a neutral oil. Heat it until it just begins to smoke, then lower the flame before adding the spices.
Add ghee alongside the mustard oil. The combination of both fats is what gives the tempering its depth. One without the other is not quite the same.
Do not skip the raisins. They soften completely into the hot dal and leave behind a faint sweetness that balances the heat from the chillies. Start with less if you are unsure, but try them at least once before deciding.
Simmer the dal with the tempering on low heat for a full 10 minutes, uncovered. This is where the spices enter the dal and the whole dish comes together. Rushing this step is the most common reason cholar dal tastes flat.
Add sugar and check salt only after the simmering is done. Sugar changes how you perceive the salt level, so always taste at the end.
Why This Recipe Works
Every element in this recipe earns its place.
The whole spices are added to hot fat at the start of the tempering so they can release their oils before anything else goes in. Crushing the cardamom and breaking the cinnamon slightly before adding them speeds this up.
The combination of mustard oil and ghee creates a fat base that carries both sharpness and richness into the dal. Using only one of the two does not achieve the same result.
The fried coconut pieces add texture and a nuttiness that is fundamental to the identity of this dish. Without them, you have a good spiced dal. With them, you have cholar dal.
The raisins and the small addition of sugar do not make this a sweet dish. They counterbalance the heat of the green and dry red chillies in a way that rounds off the whole bowl.
Simmering the cooked dal with the tempering for ten full minutes, rather than just stirring and serving, is what ties all the flavours together into one thing instead of several separate elements.
The First Time Someone Made This For Me
I did not grow up eating cholar dal. Bihar does not have this preparation. In our house, chana dal was made in ghee with whole spices, onion, ginger, and tomato, all cooked together in a pressure cooker until the dal was thick and slightly mushy.
No coconut, no raisins, and no garlic in our version either.
It came to the table most days with plain chapati, and whenever there was pulao and dum aloo, the dal was always there alongside. Coconut in a dal would have seemed very unusual to me then.
My first real encounter with cholar dal happened through a colleague in Bengaluru whose family was from Kolkata. She brought a small container of it to the office one morning along with Luchi she had reheated carefully. She warmed everything up in the pantry and offered some without ceremony.
I remember thinking the dal looked familiar but tasted like something else entirely. The coconut pieces, the sweetness underneath the spice, the way the whole spices had settled into the sauce over the hours since she had made it.
I asked what was in it. She listed the spices and I recognised most of them. But the coconut and raisins in a dal were new to me.
She laughed and said her Maa made this every time a puja was coming up at home. She said the smell of cholar dal cooking told her a celebration was close.
That stayed with me. Food that tells you a celebration is near. I have thought about it often since then.
My first attempt came a few weeks later. It took two tries to get the consistency right and a third to understand how much sugar to add without crossing into sweet territory. Once I understood the balance, this became one of those recipes I could make without measuring.
What to Serve with Cholar Dal
Cholar dal is most traditionally served with Luchi, the deep-fried, puffed Bengali flatbread made from maida. The two together make a proper Bengali meal and are worth making on the same morning when you have the time.
It also works very well with plain puri made from whole wheat atta if you prefer something a little lighter.
On a regular weekday, serve cholar dal over steamed basmati rice with a small bowl of achaar on the side. The rice absorbs the spiced dal beautifully and it is a filling, complete meal without any extra effort.
If you are building a larger spread, cholar dal pairs naturally with aloo dum, begun bhaja, and a simple tomato chutney for a full Bengali-style meal.
How to Store Leftover Cholar Dal
Let the dal cool completely before transferring to an airtight container. Store in the refrigerator and use within 2 to 3 days.
Like most cooked dals, cholar dal often tastes better the next day once the spices have settled further into the dal.
To reheat, add a small splash of hot water and warm on low heat, stirring occasionally. The dal thickens considerably as it sits, so you may need more water than you expect.
Cholar dal can be frozen for up to one month. Freeze in single-serving portions so you only thaw what you need. Defrost overnight in the refrigerator, then reheat on the stovetop.
The fried coconut pieces will soften slightly after freezing but the flavour stays good.
Pro Tips for Perfect Cholar Dal
Soak the chana dal for a minimum of 4 hours and ideally 6. The texture of the cooked dal changes significantly depending on how well it has been soaked.
Pressure cook on medium flame, not high. High heat can cause the outer layer of the dal to soften before the centre is done.
Check the dal at one whistle before committing to more. Press a grain between your fingers. It should crush easily with no chalky centre. If any hardness remains, it needs more time.
Use both chopped and thinly sliced coconut for different textures. The sliced pieces stay crispier and add visual contrast to the finished dish.
Crack the cardamom pods and break the cinnamon stick before adding to the tempering. This releases their essential oils faster into the fat.
Keep the tempering heat at medium, not high. Burnt whole spices will make the entire dish taste bitter and there is no recovering from that.
Add grated ginger only after the whole spices have had 30 to 40 seconds in the oil. Ginger added too early over high heat can turn sharp and unpleasant.
Simmer the assembled dal uncovered. Covering the pan traps steam and the texture becomes looser than the classic thick consistency cholar dal should have.
Taste for salt only after the sugar goes in. The sugar shifts how you perceive the salt level, so always adjust at the end.
The dal should be thicker than everyday moong dal. If it looks too thin before serving, a few more minutes of uncovered simmering will bring it to the right consistency.
Do not use olive oil or coconut oil as a substitute for mustard oil. If mustard oil is genuinely unavailable, use a neutral oil and add an extra teaspoon of ghee.
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Basic Ingredients Used in Cholar Dal
Chana Dal: Chana dal, also called Bengal gram or split chickpeas, is the base of this niramish cholar dal recipe. It is high in protein and dietary fibre, with a mild, slightly earthy flavour that absorbs spices well without becoming heavy.
When buying, look for dal that is uniform in colour with no broken or discoloured grains.
Coconut: Fresh coconut, used both chopped and thinly sliced, is what gives cholar dal its identity. The pieces are shallow fried before being added to the cooked dal, which brings out a nuttiness that raw coconut cannot provide.
If fresh coconut is not available, frozen fresh coconut works as a substitute. Desiccated coconut does not give the same result. But you can skip if you don’t want to add or not available.
Raisins: Raisins add a gentle sweetness that softens the heat of the chillies and complements the coconut.
They are listed as optional in many recipes, but they are a traditional ingredient and worth including at least once to understand what they contribute to the finished dish.
Mustard Oil: Mustard oil is the traditional cooking fat for Bengali cooking and is important to the flavour of cholar dal. Always heat it until it just begins to smoke, then lower the flame before adding spices. This step reduces its raw pungency and develops its flavour properly.
Ghee: Ghee adds richness and depth to the tempering. In this recipe it is used alongside mustard oil. The combination of both fats is what gives the tempering its characteristic warmth. Use good quality ghee as the flavour is noticeable in the finished dish.
Whole Spices: Green cardamom, cinnamon stick, bay leaves, cumin seeds, and dry red chillies form the foundation of the tempering.
Each contributes something specific: cardamom and cinnamon for warmth, bay leaves for a quieter herbal note, cumin for earthiness, and dry red chillies for heat. Crushing them slightly before adding to the fat releases their oils faster.
Ginger: Fresh grated ginger is used here rather than ginger paste. The texture of grated ginger integrates more evenly into the tempering and cooks through more smoothly than paste, without leaving noticeable pieces in the finished dal.
Turmeric: Turmeric is added to the dal during the pressure cooking stage. It gives colour, a mild bitterness that balances the sweetness added later, and is a standard addition to almost all dal preparations.
Sugar: A small amount of sugar is added near the end of cooking. It is not enough to make the dish taste sweet, but it rounds off the heat from the chillies and the sharpness from the ginger in a way that nothing else replicates. Do not skip it in this recipe.
How to Make Niramish Cholar Dal
The complete recipe with exact quantities is in the recipe card below. Here is the full process so you can follow along comfortably.
Soaking and Cooking the Dal
Wash the chana dal thoroughly and soak in enough water to cover by a few inches. Soak for 4 to 6 hours, then drain. Transfer to a pressure cooker, add salt and turmeric powder, and cook on medium flame.
Two whistles is a starting point. The dal should be soft but not mushy, with each grain still holding its shape.
Frying the Coconut
While the dal cooks or rests, heat a small pan with a little oil. Add both the chopped and thinly sliced coconut pieces. Fry on medium heat, stirring, until they turn light golden. Remove and set aside on a plate.
Making the Tempering
Heat mustard oil in a wider pan or kadai until it just begins to smoke. Lower the flame and let it cool for a few seconds. Add ghee.
Add the crushed cardamom and broken cinnamon and let them release their fragrance for about 20 to 30 seconds.
Add bay leaves, cumin seeds, and dry red chillies. When they splutter, add the grated ginger and slit green chillies and cook for another minute, stirring.
Bringing It Together
Add the pressure-cooked dal to the pan with the tempering and stir well. Add a little water if the consistency looks too thick.
Simmer uncovered on low flame for 10 minutes, stirring occasionally. Add raisins, sprinkle in the sugar, and taste for salt. Stir in the fried coconut pieces. Serve hot with luchi, puri, or rice.
Cholar Dal Recipe
Ingredients
- 1 cup Chana Dal soaked and washed
- 1 tbsp Coconut chopped
- 1 tbsp Coconut thinly sliced
- 1 tbsp Raisins optional
- 3 Green Cardamom
- 2 inch Cinnamon Stick
- 2-3 Bay Leaves
- 2 tsp Ginger grated
- 2-3 Green Chilli slit
- 2 tsp Cumin Seeds
- 2-3 Dry whole Red chilli
- 1 tsp Turmeric Powder
- 1/2 tbsp Mustard Oil
- 1/2 tbsp Ghee
- 1 tsp Sugar
- Salt to taste
Instructions
- In a Pressure cooker add the dal, little salt and turmeric powder.
- Pressure cook the dal until it gets cooked. (make sure that the dal should not become mushy)
- Heat oil in a pan and shallow fry the coconut slices and chopped coconut until golden brown. Drain and set aside.
- Now in the same pan add ghee with the leftover mustard oil.
- Add the crushed cinnamon and cardamom to it.
- Once you get the nice aroma, add bay leaf, cumin seeds and whole dry red chillies and let it splutter.
- Now add grated ginger and green chillies, saute for a while and then slowly pour the dal.
- Simmer the dal over low flame for about 10 minutes, stirring in between.
- Add the raisins, sprinkle the sugar and salt.
- At last add, fried coconut and give it a nice mix.
- Serve hot along with Bengali Luchi, puri, kachori or rice.
Nutrition
Frequently Asked Questions About Cholar Dal Recipe
What is cholar dal made of?
Cholar dal is made from chana dal, also called Bengal gram or split chickpeas. It is cooked with whole spices including cardamom, cinnamon, bay leaves, cumin seeds, and dry red chillies, then finished with fried coconut pieces, raisins, and a small amount of sugar. Traditional cholar dal is made without onion or garlic, which is why it is called a niramish preparation.
What is the difference between cholar dal and regular chana dal?
Regular chana dal can refer to many different preparations across India. Bengali cholar dal is a specific version made without onion or garlic, tempered in a combination of mustard oil and ghee, and finished with fried coconut and raisins. This combination gives it a flavour that is distinctly Bengali and quite different from Bihari, Rajasthani, or South Indian chana dal preparations, which use different fats, spices, and ingredients.
Can I make cholar dal without coconut?
You can make cholar dal without coconut and it will still be a well-spiced, flavourful dal. But the coconut is one of the defining elements of the dish. Without it, the texture and nuttiness that make cholar dal recognisable will be missing. If you do not have fresh coconut, lightly toasted desiccated coconut can work as a partial substitute, though the result will be different.
What is niramish cholar dal?
Niramish means vegetarian in Bengali, but in the context of Bengali cooking it specifically refers to cooking without onion and garlic. Niramish cholar dal is the traditional version of this recipe, made with whole spices, ginger, coconut, and raisins, but without any onion or garlic in the tempering. This is the version served at pujas, religious occasions, and festivals.
What is biye bari style cholar dal?
Biye bari means wedding house in Bengali. Biye bari style cholar dal refers to the version of this dish as it is made for large celebration gatherings – typically richer, with more ghee, more coconut, and a careful balance of sweetness from the sugar and raisins. The recipe in this post follows the traditional home-style preparation, which is very close to the biye bari version, with the key elements of fried coconut, raisins, and whole spice tempering all present.
How long should I soak chana dal before making cholar dal?
Soak chana dal for at least 4 hours, and ideally 6. Chana dal is denser than other lentils and does not pressure cook to an even, soft texture without a proper soak. If you plan to make cholar dal in the morning, soaking overnight is a convenient option.
What to serve with cholar dal?
Cholar dal is most traditionally served with Luchi, the soft puffed Bengali flatbread made from maida. It is also served with plain puri or over steamed rice. On a full Bengali celebratory plate, accompaniments include aloo dum, begun bhaja, and a tomato chutney.
Can I make cholar dal without mustard oil?
Mustard oil is the traditional fat for this recipe and contributes significantly to its flavour. If mustard oil is not available, use a neutral cooking oil and compensate with a little extra ghee. Do not use olive oil or coconut oil, as both will change the flavour profile of the dish noticeably.
Why does my cholar dal taste flat even after tempering?
The most likely reason is not simmering the dal long enough after the tempering is added. The dal needs a full 10 minutes on low heat to absorb the spiced oil properly. Another common reason is not heating the mustard oil to smoking point before cooking, which leaves behind a raw sharpness without developing the flavour. Also check that the whole spices were given enough time in the fat to release their oils before the ginger went in.
Can I make cholar dal in an Instant Pot or regular pot?
Yes. In an Instant Pot, cook soaked chana dal on high pressure for 12 to 15 minutes with a natural pressure release. In a regular pot, cook the soaked dal in enough water on low to medium heat for 40 to 50 minutes until completely tender, adding water as needed. The rest of the recipe follows the same steps.
Does cholar dal freeze well?
Yes, cholar dal freezes well for up to one month. Let it cool completely, portion into airtight containers, and freeze. Defrost overnight in the refrigerator and reheat on the stovetop with a small addition of water, as the dal will have thickened considerably during storage.
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