Cholar Dal, another name Chana Dal, is one of Bengali cuisine's most popular lentil dishes. It is an easy recipe yet quite spectacular, and it depicts the rich culinary heritage of East India. Made primarily with chana dal and split Bengal gram, this dal is richly flavoured and creamy with a nutritional profile. perfectly golden in colour, the dish is savoured on festive occasions, special gatherings, or a comforting dinner on any ordinary day. Cholar Dal Preparation starts with soaking the chana dal for hours to soften it. Then, it is boiled till tender and then pulsed to make creamy. The tempering of Cholar Dal makes magic for itself. It usually includes aromatic spices like cumin seeds, bay leaves, and dried red chillies. Those spices are fried in mustard oil. It gives it a pungency flavour. For extra flavour, grated coconut, fresh ginger, and green chillies are added to the preparation, giving it a good sweetness and added spice kick. Sometimes, a pinch of turmeric and a splash of ghee-clarified butter are added for added richness. Chopped tomatoes, coriander leaves, or even a hint of garam masala might also be added to create depth in some versions of Cholar Dal. Usually served with steamed rice or luchis (deep-fried bread), Cholar Dal forms a quite fulfilling meal; it possesses a ratio of protein from lentils and healthy fats from coconut, making it a delectable choice and an excellent nutritional option. Bengali flavours are maintained in the true essence of the dish: a proper balance of flavours, textures, and aromas makes it a staple in most households. Whether it is a special occasion or a simple meal, the dish of Cholar Dal is sure to warm up the heart and delight the palate.

• 250 gms chana dal
• 1 tsp cumin seeds
• 2 tbsp ghee
• 2 dried red chilli
• 2-3 cloves
• Salt
• 1 tsp ginger paste
• 1 tbsp coriander leaves
• 1 tsp turmeric powder
• 1/2 cup grated coconut
• 1 tsp sugar

• Start with 250 gms of chana dal. Wash this under running water for a while to remove all dirt and impurities found in it.
• Then, let it soak in water for about 2-3 hours. Soaking the dal helps soften the grain, reducing the time it will take to cook since the dal will cook more evenly.
• For punctual people, soak the lentils in warm water so that they will be soft in a shorter time. Otherwise, soak ideally for 2 to 3 hours for best results.
• Drain the water from the soaked chana dal and transfer it to the pressure cooker.
• Add 1 litre of water and 1 Tsp turmeric powder to the pressure cooker. Adding turmeric doesn't just provide a appetizing golden colour to the dal but also gives the dish an elegant, earthy flavour.
• Close the lid of the pressure cooker and cook for around 15 minutes or until the dal is cooked but retains its shape. You will hear between 2-3 whistles, according to your cooker. Without a pressure cooker, it takes longer, though be sure that the dal is tender but mushy it is not.
• Do not overcook the dal; dal should be slightly firm to touch, as cholar dal is made so. However, it will come out mushy and then with a thick sauce if overcooked.
• Heat 2 tablespoons of ghee in another pan. Ghee will add its authentic rich flavour to cholar dal, so ghee is essential there. If you still want to substitute this oil, then that's okay too; however, ghee is highly recommended.
• When the ghee is hot add 1 Tsp cumin seeds, two dried red chillies, one bay leaf and 2-3 cloves. Permit the spices to crackle in the ghee, and when they start crackling and emitting their aroma, then the whole process is termed tempering or "tadka," which immensely flavours up the cholar dal recipe.
• Add one teaspoon of ginger paste and saut for just another minute. You will observe that the ginger paste gives the dal a slightly spicy as well as zesty note, and that adds depth to the flavour.
• Now, add the tempered chana dal in a pan. This tempering will be mixed up well. Just for a few minutes, allow the dal to absorb the flavours of spices, and keep stirring it sometimes.
• Add salt to taste and one teaspoon of sugar to the dal. Sugar balances out the flavours; you'd be surprised how many Bengali dishes share this very characteristic - a streak of sweetness to balance out the savoury flavours.
• Once you have added the sugar, add in 1/2 cup of grated coconut to the dal. Coconut adds a rich, slightly sweet, nutty flavour to the cholar dal, which makes it all the more delightful.
• Let it simmer further for another 5-10 minutes over low flame so the elements infuse with each other and the flavours get deeper.
• Finally, remove the pan from the flame.
• Finish the dish garnishing with chopped coriander leaves for freshness.
• Cholar Dal has to be served hot. Luchi, the Bengali version of traditional deep-fried flatbread, puffed puris, and even steamed rice, are good to accompany it. This goes perfectly well with paratha or even any other flatbread that you want.
• Serve it on special festive dinners, special dinners, or as part of a simple meal for everyday living. The recipe of Cholar Dal exposes Bengal cuisine's nuances in its flavour within the fragrance of spices, the sweetness of coconut, and the richness of ghee tempering. So that's one dish in Bengal that, for example, shows how simple ingredients can make a phenomenal meal.