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Indian · Dinner

Cholar Dal

VegEasy

Diet: Veg · High-protein

Simmer chana dal until tender but still shaped. Finish it with toasted coconut and warm whole spices.

Prep
10 min
Cook
65 min
Total
75 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Yellow Bengali chana dal topped with coconut, spices and green chili
Representative cholar dal with coconut and whole spices. The photographed green-chili garnish is not included in this recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Main ingredients

Liquids

Seasoning and finishing

Equipment

Sieve; heavy saucepan with lid; small frying pan; spoon.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Prepare and simmer the dal · About 60 min

  1. Rinse 240 ml chana dal in the sieve.
  2. Put the dal in the saucepan.
  3. Add 1200 ml water for cooking, ½ tsp turmeric and ½ tsp salt, adjust to taste.
  4. Bring the water to a boil.
  5. Reduce the heat to low.
  6. Cover loosely.
  7. Simmer for 50–60 minutes, stirring every 10 minutes.

    Check: A lentil should crush easily, but most lentils should still hold their shapes.

  8. If the dal remains hard, continue simmering in 5-minute intervals.
  9. If the pan dries, add hot water 2 tablespoons at a time.
  10. Add 2 tsp sugar, ½ tsp ground cumin and ¼ tsp ground red chili.
  11. Simmer uncovered for 3–5 minutes.

    Check: The liquid should thicken enough to lightly coat the lentils.

Fry the coconut · About 3 min

  1. Heat 1 tbsp ghee, divided in the frying pan over medium-low heat.
  2. Add 2 tbsp chopped fresh coconut.
  3. Stir for 2–3 minutes.

    Check: The coconut should turn pale gold.

  4. Transfer the coconut to a plate.

Temper and finish · About 1 min

  1. Heat the remaining 1 tbsp ghee, divided in the frying pan.
  2. Add 1 inch cinnamon stick, 3 cloves, 2 green cardamom pods, 1 Indian bay leaf, ½ tsp cumin seeds and 2 dried red chilies.
  3. Stir over medium-low heat for 30 seconds.
  4. Add 1 pinch asafoetida and 1 tsp grated ginger.
  5. Stir for 20 seconds.
  6. Pour the tempering into the dal.
  7. Fold in the toasted coconut.
  8. Remove the visible cinnamon, bay leaf, cloves and cardamom before serving.

Tips

    Substitutions

    • Use oil instead of ghee.

    Storage

    • Get perishable Cholar Dal into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Cholar Dal within two days, keeping it covered at 4°C / 40°F or colder.
    • Bring cooked Cholar Dal to 74°C / 165°F, stirring or turning it for even heating. When Cholar Dal is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
    • If Cholar Dal includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Cholar Dal becomes softer in storage.

    Make ahead

    • Soak dal as directed; measure tempering ingredients one day ahead.

    FAQ

    Why is dal still hard?

    Continue simmering with enough hot water; old dal takes longer.

    Should it be completely smooth?

    No. The dal should be tender while retaining some shape.

    How should I store cholar dal?

    Get perishable Cholar Dal into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Cholar Dal within two days, keeping it covered at 4°C / 40°F or colder.

    Recipe source and adaptation

    Measured home adaptation: Dassana's Veg Recipes: Cholar dal.

    Stovetop version; optional raisins and cashews omitted. One-hour soak included.

    Food safety references

    FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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