In the realm of Bengali cuisine, Narkel Tukro Diye Chholar Dal—split Bengal gram with fried coconut—is a dish that embodies tradition, simplicity, and a touch of indulgence. This no-onion, no-garlic lentil preparation is a cornerstone of niramish (vegetarian) cooking, often served with luchi or porota, the beloved Bengali flatbreads. It’s a dish that whispers of home, of grandmothers and aunts who perfected it with a deft hand and a generous heart.
What makes Chholar Dal special is its delicate balance of flavours and textures. The nutty sweetness of split chickpeas, the golden crunch of fried coconut, the plump burst of raisins, and the warm embrace of spices like cardamom, cinnamon, and cloves create a symphony on the palate. A drizzle of ghee and a hint of asafoetida elevate it to pure bliss. For many, it’s a nostalgic journey back to childhood, where the aroma of this dal wafting through the kitchen signalled comfort and joy.
While some cooks lean into richness with extra ghee and spices, others let the natural flavours of the Bengal gram shine. Either way, Chholar Dal is a testament to the quiet elegance of Bengali vegetarian fare—a dish that’s as humble as it is unforgettable.
Recipe
Ingredients:
- 250g chana dal (split Bengal gram)
- 25g coconut (thinly sliced)
- 20g raisins
- 20g mustard oil
- 1 cinnamon stick
- 4 cardamom pods
- 3 cloves
- 4 bay leaves
- 2 dried red chillies
- ½ tsp cumin seeds
- ½ tsp hing (asafoetida)
- 30g ginger paste
- 3g turmeric powder
- ½ tsp Bengali Garam Masala
- 6 green chillies
Method:
Mise en place
- Prepare the Dal:
- Rinse the chana dal thoroughly under cold water until the water runs clear.
- Soak the dal in enough water to cover it for at least 2 hours. This helps it cook evenly and retain its shape.
- After soaking, drain the dal and transfer it to a pressure cooker or large pot. Add water, 1 tsp salt, and the bay leaves.
- Cook on medium heat. If using a pressure cooker, wait for 2 whistles. If cooking in a pot, simmer until the dal is tender but still holds its shape (about 25–30 minutes). Avoid overcooking—it should not turn mushy.
- Coconut and Raisins :
- Heat mustard oil in a pan over medium heat until it smokes lightly and turns pale yellow.
- Add the thinly sliced coconut and fry until golden brown (about 1 minute). Remove with a slotted spoon and set aside.
- Soak the raisins in just enough water to cover them.
Treating the Spices
- Temper the Spices:
- In the same oil, add the dried red chillies, cardamom pods, cinnamon sticks, cloves, and cumin seeds. Let them sizzle for a few seconds until fragrant.
- Stir in the hing (asafoetida) and ginger paste. Fry for about 10 seconds, allowing the raw smell of the ginger to mellow.
- Cook the Spice Base:
- Add the slit green chillies and raisins to the pan. Fry for another minute, stirring occasionally.
- Sprinkle in the turmeric powder and mix well. Cook until the oil begins to separate from the spice mixture (about 6–8 minutes).
Assemble and Finish up
- Combine and Simmer:
- Add the boiled dal along with its cooking water to the pan. If there’s too much water, reserve some in a bowl to adjust consistency later.
- Stir in the remaining 12g salt and let the dal simmer on medium heat until it thickens slightly (about 6–8 minutes). If the dal is too thick, add a splash of reserved water.
- Finish the Dish:
- Pick out one of the softened green chillies, mash it with the back of a spoon, and stir it back into the dal for an extra kick.
- Add the sugar and let the dal bubble for another minute.
- Stir in the ghee, Bengali garam masala, and the fried coconut. Cover the pan and let it rest for 2 minutes to allow the flavours to meld.
- Serve:
This Chholar dal is a symphony of textures and flavours—creamy dal, sweet raisins, crunchy coconut, and a hint of spice. It’s a dish that celebrates the quiet brilliance of chana dal, proving that simplicity, when done right, is anything but ordinary.
