• Skip to main content
  • Skip to primary sidebar
butfirstchai.com
menu icon
go to homepage
  • Recipes
  • Meet Famidha
  • Globe Cooking Mad
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Meet Famidha
    • Globe Cooking Mad
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Dal

    Cholar Dal | Split Chickpea in Whole Spices & Coconut

    Published: Jul 28, 2016 · Modified: Sep 17, 2022 by Famidha Ashraf with Leave a Comment

    This bowl of Cholar Dal would have never come to my knowledge if I had not fallen in love with Calcutta or Kolkata food! Simple but flavourful and new to me that breaks all the norms of our usual dal curry. Cholar dal is always made using split chickpeas (chana dal). The tempering (tadka) ingredients are what give Cholar dal a unique taste. Read on to know how and what goes into making a bowl of Cholar dal that pairs so well with chapatis, luchis, pooris, etc.
    Cholar Dal | Split Chickpea in Whole Spices & Coconut
    Have you found yourself in a state of absolute zero inspiration? something like “Cooking block” maybe? I did and off late it's too often. My only comfort in those hours is my friends who are just a ping away. It just makes the rest of the day easy. Why is “What to cook today?” taunting me?
    Off late though, I have started to take an approach towards that question – I ask myself – what has to be used up from the pantry? What would mom cook with it? Does F like it? then let’s make that. If he doesn’t – then add cheese. There is no dearth of must-try recipes on my Pinterest board, just that Post Eid and up until now and no idea for how long more - I am taking a very relaxed approach to cooking meals. I think in the process of feeding my blog, I fed us too many calories and we both need to keep a tab on our health now. It is a very thin line between cooking for the blog, or blogging what I cooked! 😛
    Cholar Dal | Split Chickpea in Whole Spices & Coconut
    Bengal cuisine never fascinated me until I went to my bestie Rajashree’s wedding in Calcutta. That trip changed my outlook on Bengali food! I instantly loved most of their dishes except for the fish fried in mustard oil. Ewwwww. If you haven't read it already, I have her Kosha Mangsho recipe too. Before I bid adieu to Bangalore, I stayed with her for a few days and ate all her signature dishes and went to Oh! Calcutta for extra Bengali food fix! 😜
    Today’s recipe is her Cholar Dal! I have lost count of times I have made this and each time I want to take a picture, the circumstances were never favourable. Either I have a Hangry man waiting, or the sun refused to stay longer! 🙂 Even these pictures are taken in the late evening and I am not too happy but I just can’t wait any longer to share them here!
     
    Cholar Dal | Split Chickpea in Whole Spices & Coconut
     
    In these updated images, I have used a Bengali Cotton saree that my same friend gifted and it is the only saree that travelled with me to Yanbu. Such beauty! Cholar dal is made with cooked split chickpeas that are poured into a freshly prepared tempering of whole spices and grated coconut. A richer version is with nuts and raisins. Traditionally served with poori, but I serve with pulkas and rice. It has a unique taste that lingers between savoury and sweet - which we are open to.
     
    Updated 12th May 2020: I made this during the Pandemic lockdown and paired it with luchi pooris.

    Cholar Dal | Split Chickpea in Whole Spices & Coconut

    INGREDIENTS

    Pressure cook
    ¾ cup split chickpeas (channa dal), soaked for at least an hour or two
    ¼ teaspoon turmeric powder
    ½ teaspoon cumin powder
    ¼ teaspoon red chilli powder
    2 cups of water
    Salt to taste

    Prepare tadka
    1 and ½ tablespoons ghee or more
    1 bay leaf
    ½ teaspoon fennel seeds
    1" cinnamon stick
    3 to 4 cloves
    2 to 3 green cardamoms
    2 to 3 dried red chillies
    a few cashew nuts and raisins
    1 teaspoon finely chopped fresh ginger
    ½ teaspoon sugar
    2 heap full tablespoons of grated coconut

    INSTRUCTIONS

    1. Pressure cook the soaked chana dal with the spice powders, salt and water for 3 to 5 whistles
    2. Switch off and let it cool on its own
      1. If you do not have a pressure cooker, you can cook in a pot until channa dal is cooked through and are soft but holds its shape.
    3. Open the cooker and keep it on a low flame while you prepare the tempering
    4. In a small pot, heat ghee on a medium flame, add all listed items for tadka (not the coconut) and fry them for a few seconds or until fragrant
    5. Finally, add in the grated coconut and saute for a few more minutes until aromatic
    6. Switch off the simmering cooker
    7. Pour the prepared dal over the tadka and stir immediately or you may do vice versa - pour the tadka over the dal.
    8. Cover for a minute so the flavours can marry
    9. Serve hot with luchi, or any simple rice, or even methi or onion paratha would go well with this Cholar Dal
    Cholar Dal | Split Chickpea in Whole Spices & Coconut
    TRIED THIS RECIPE?
    I would love to hear from you. If you have made this recipe then do leave a comment below. If you like this recipe then do share the recipe link on Whatsapp, Facebook, Twitter and Pinterest. Follow me on Instagram and mention @butfirstchaai or tag #butfirstchai so that I can see your creations!

    More Dal Recipes

    • four idlis served with homemade sambar
      Sambar recipe without coconut
    • ash gourd curry poured over a bed of white rice with green beans and pickle in the side
      Kumbalanga Parippu Curry | Ash Gourd Dal
    • dal gosht served with ghee rice
      Dal Gosht | Lentil and Meat Curry
    • Winter Melon with Yellow Mung | Chaal Kumro Diye Muger Dal
      Winter Melon with Yellow Mung | Chaal Kumro Diye Muger Dal

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Famidha, a chai lover, Indian in UAE, Hooman of two cats, a Malabari who loves Tamil food and the cook cum writer behind But first Chai.

    More about me →

    Trending

    • two mugs of chai
      Chai for Two
    • baked samosas
      Baked Samosas
    • kacchi mutton biryani served with yoghurt, pappad and onions
      Kacchi Mutton Biryani
    • yemeni chicken mandi recipe
      Yemeni Chicken Mandi | Baked Smoky Chicken Rice

    New

    • sambousek
      Sambousek
    • masala chai with whole spices
      Masala Chai with Whole Spices
    • chicken chettinad curry recipe
      Chicken Chettinad Curry
    • red seeds milk drink recipe
      Red Seeds Milk Drink (Aliv seeds)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Media Mentions

    Newsletter

    • Sign Up!

    Contact

    • Facebook
    • Instagram
    • YouTube
    • Pinterest

    Copyright © 2023 But first Chai