Cholar Dal
Coconut Fragments Accent! Sweet and spicy beans to support Bengali breakfast
Description
A unique Bengali sweet and aromatic lentil curry simmering split chickpeas (Chana Dal) with coconut slices, raisins, ginger, and sugar.
Restaurants serving Cholar Dal
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chickpeas(Chana Dal)
- Coconut
- Raisins
- Ghee
- Cinnamon
- Cardamom
- Cloves
- Mustard seeds
- Cumin
- Turmeric
- Ginger
- Sugar
- Salt
Instructions
- Soak Chana Dal overnight, boil with turmeric and salt until soft but retaining shape.
- Fry mustard seeds, cumin, cinnamon, cardamom, cloves, curry leaves, and finely cut coconut in Ghee until brown.
- Add fried spices/coconut, sugar, and raisins to the bean pot; simmer on low until thickened and flavors meld to finish.
Learn more Spice, substitutes, tips
Key spices
Savory coconut and sweet cardamom aroma
Substitutes at Japanese supermarkets
(Difficult to sub as Chana Dal's unique texture is key)
Pairing
Luchi、Begun Bhaja(fried eggplant)
Trivia
[Trend] A very elegant-tasting Dal essential for Bengali breakfasts and festive Meals. Unlike salty Dals in other regions, the biggest feature of the Bengali version is its emphasized sweetness.
Eating tips & etiquette
[Unique Eating] Use freshly fried Luchi (bread) to firmly grab coconut pieces with the sauce, enjoying the crunchy texture while eating!
Allergen
Soy, Dairy (from Ghee)