Cholar Dal Narkel Diye- Bengali Wedding Style | Vegetarian Chana Dal | Kitchenstagram
Narkel diye Cholar Dal is a beloved Bengali classic known for its distinctive savoury-sweet character and warm, mellow flavours. Made with nutty chana dal or split Bengal gram, this comforting preparation is delicately sweetened with coconut and raisins, making it both simple and exceptionally delicious.
Like Macher muro diye dal, which is traditionally prepared for special occasions, cholar dal holds a special place in Bengali celebrations. It is an essential part of Durga Puja Ashtami evening, small family gatherings, weddings and other festive ceremonies. Served with luchi, it makes a particularly delightful beginning to a celebratory meal. Yet its versatility goes far beyond special occasions. Cholar dal can be enjoyed for breakfast, lunch or dinner, accompanied by rice, pulao, luchi, kochuri or porota.
Cholar dal is made from Bengal gram, also known as split and hulled black chickpeas or split Bengal gram. When a dried Bengal gram seed is dehusked and split into its two cotyledons, it becomes cholar dal. It is also called chana dal in serval South Asian languages.
South Asian cooking commonly uses two types of chickpeas, which differ considerably in appearance, taste and texture. Bengal gram is similar, with a smooth, dark brown seed coat and yellow cotyledons beneath the husk. Kabuli chola, or garbanzo, is larger, with a pale pink, crinkle seed coat and much paler cotyledons. Chana or cholar dal comes from the Bengal gram variety, which is also commonly used to make besan.
Every Bengali family has its own version of the classic cholar dal, reflecting the richness and variety of Bengal culinary traditions. This recipe is the niramish, or vegetarian, version, traditionally prepared without onions or garlic. Hing or asafoetida provides the sharpness that would otherwise generally come from onions.
The combination of narkel aar kismish- coconut and raisins- gives this dal its signature warm, mellow character. Easy, comforting and wonderfully versatile, it is an impressive yet quick Bengali vegetarian preparation that deserves a place in every home cooks repertoire.
Serving suggestions:
Cholar dal is traditionally enjoyed with small, puffy, deep-fried luchis made from refined flour. Scoop up the dal with roti or vegan naan. Cholar dal with rice alongside a vegetable dish such as Bengali aloo posto or begun bhaja.
Ingredients:
200 gm Cholar dal or Chana dal, washed & soaked
Salt to taste
1 1/2 tsp Turmeric powder
1/2 cup Coconut, thinly sliced
1/2 cup Raisins, soaked
3 tbsp Mustard Oil
3 tbsp Ghee
2 nos. Bay leaves
3-4 nos. Dry Red Chili
1/2 tsp Hing/ Asafoetida
4 nos. Green Cardamom
1 inch Cinnamon
5-6 nos. Clove
1 tsp Cumin seeds
2 tbsp Ginger paste
4 nos. Green chili, slitted
1 1/2 tbsp Sugar
1 tsp Bengali Garam Masala
Preparation:
- Step 1: Soak the dal for 4-5 hours or overnight. Add the dal, salt, turmeric powder and water in a pressure cooker and cook for 2 whistles. The lentil must be cooked perfectly, take care that the dal does not become mushy. Allow the steam to escape before opening the lid, keep aside.
- Step 2: In a small bowl combine hing and water, set aside. In a mortar-pastel crush the green cardamom, cinnamon and cloves, set aside.
- Step 3: In a small bowl combine 1 tbsp ginger paste and water, set aside. In a mortar-pastel make a smooth paste of 1/2 cup of cooked dal.
- Step 4: In a wok heat mustard oil and 1 tbsp ghee. Temper the oil with bay leave, red chili, cumin seeds and crushed cinnamon, green cardamom and cloves.
- Step 5: Add the hing mixture and ginger paste, sauté for few minutes.
- Step 6: Add chopped coconut and soaked raisins, fry for few minutes. Add slitted green chili and the lentil paste and cook until oil starts separating.
- Step 7: Add the remaining cooked dal, stir to combine. Simmer the dal on low heat for 5-7 minutes.
- Step 8: Now add sugar, Bengali garam masala powder, 2 tbsp ghee and ginger water mixture, stir to mix properly. Turn off the heat.
- Step 9: Serve hot with luchi, kachori or rice. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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