Aromatic Bengali Cholar Dal with Coconut and Golden Raisins
This traditional Bengali dal is a delightful blend of spices, sweetness from coconut and raisins, and the richness of ghee, perfect for a cozy meal.
Preparation
Get these tasks done before you start cooking.
Preparing the Dal
- 1
Drain and place dal
Drain the soaked chana dal and place in a pot.
- 2
Add water and spices
Add water, turmeric, and a pinch of salt. Bring to a boil, reduce to simmer, and cook until dal is tender but not mushy, about 30 minutes.
- 3
Skim froth and stir
Skim the froth off the top during cooking and stir occasionally.
Preparing the Tempered Spice Mix
- 1
Heat ghee
Heat ghee in a pan over medium heat.
- 2
Add spices
Add cumin seeds, bay leaf, red chilies, cinnamon stick, and cardamom pods. Stir until fragrant.
Tip: Do not burn the spices; this can make the dish bitter.
- 3
Set aside
Remove from heat and set aside.
How to Make Aromatic Bengali Cholar Dal with Coconut and Golden Raisins
Total time: 1 h 40 min · Yields 4 servings
- 1
Simmer the Dal
Combine the cooked dal with tempered spices, and simmer for another 10 minutes to meld flavors.
- 2
Add Coconut Mix
Stir in coconut, raisins, and cashews, allowing them to heat through.
- 3
Final Touch
Sprinkle with garam masala and garnish with fresh coriander just before serving.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be refrigerated in an airtight container for up to 3 days.
Can I make this ahead?
Yes, you can prepare the dal and refrigerate it a day ahead. Add the coconut mix fresh before serving.
Can I use desiccated coconut instead?
Fresh coconut is best for flavor, but desiccated coconut can be used as a substitute; just rehydrate in warm water first.
Is it possible to make this vegan?
Substitute ghee with coconut oil for a vegan version.
Can I freeze this dish?
Yes, it can be frozen for up to 2 months. Thaw and reheat gently.
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