Bengali Cholar Dal with Coconut

Cholar Dal with Coconut is a classic Bengali festive dish, often served during religious celebrations, family gatherings, and special occasions. Prepared with Bengal gram (chana dal), coconut, cashews, raisins, and aromatic spices, this mildly sweet and flavorful dal is a staple accompaniment to luchi and other traditional Bengali delicacies.

Ingredients

• 1 cup chana dal (Bengal gram), soaked

• 1 tablespoon ginger paste

• ½ teaspoon Shalimar's Chef Spices Asafoetida (Hing)

• ½ cup grated coconut

• 10–12 cashew nuts

• 2 tablespoons raisins

• 2 bay leaves

• 2 dried red chilies

• 1 teaspoon cumin seeds

• ½ teaspoon Shalimar's Chef Spices Turmeric Powder

• Salt to taste

• 1 teaspoon sugar

• 1 tablespoon ghee

• 2 tablespoons Shalimar's Mustard Oil

• ½ teaspoon Shalimar's Chef Spices Garam Masala Powder

• Water, as required

  
  

Method

Soak the chana dal and cook it until tender but not mushy. Set aside.

Heat Shalimar's Mustard Oil in a pan. Add the cumin seeds, bay leaves, and dried red chilies and allow them to splutter.

Add Shalimar's Chef Spices Asafoetida (Hing) and ginger paste. Sauté until fragrant.

Add the grated coconut and lightly fry until it turns slightly golden.

Stir in the cooked chana dal along with salt, Shalimar's Chef Spices Turmeric Powder, and enough water to achieve the desired consistency. Bring the dal to a gentle boil.

Add the cashew nuts, raisins, and sugar. Simmer for a few more minutes, allowing the flavors to blend together.

Finish with ghee and Shalimar's Chef Spices Garam Masala Powder. Mix gently and remove from the heat.

Serve hot with fluffy luchis for a traditional Bengali festive meal. The combination of sweet coconut, aromatic spices, and creamy chana dal makes this dish a timeless favorite.