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Indian

Bengali Cholar Dal

Cholar dal cooks Bengal gram sweet with coconut and raisins, a Bengali festival dish.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Bengali Cholar Dal

1 hr 40 mintotal

40 min hands-on1 hr hands-off

Prep 10 min · Cook 30 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Allow 1 hour of inactive soaking before cooking; the Bengal gram should soften while retaining its distinct grains.

Method

  1. Pressure cook the soaked lentils with the measured water, turmeric and salt for 3-4 whistles, until tender but still holding their shape.

  2. Heat the mustard oil in a pan until it reaches smoking point, then reduce the flame. Add the fresh coconut pieces and fry until golden brown. Remove and reserve. Briefly fry the raisins and reserve.

  3. In the remaining infused oil, temper the bay leaves, dried red chillies, cinnamon, green cardamom, cloves and cumin seeds until aromatic.

  4. Incorporate the ginger paste, cumin powder, and coriander powder, adding a small splash of water to prevent the spices from burning. Sauté for one minute.

  5. Gently fold the boiled lentils into the spiced oil base.

  6. Add the reserved fried coconut, fried raisins and sugar. The sugar balances the savoury spices and gives cholar dal its gentle sweetness.

  7. Simmer gently over low heat for 5-7 minutes until the gravy thickens slightly to the correct viscosity.

    5–7 min

  8. Remove from heat. Finish with a drizzle of the ghee over the top before serving.

How to tell it's done

A thick, jewel-toned golden dal celebrating distinct, visible lentil grains, elevated by sweet raisins and the distinct texture of coconut.

Getting it right

Tip

Cholar dal should taste gently sweet and savoury, with tender lentil grains and crisp fried coconut pieces for contrast.

What to serve it with

Serve cholar dal for Durga Puja-style meals with deep-fried luchi or begun bhaja.

Common mistakes

The Bengal gram becomes mushy instead of distinct.
Soak the chana dal, pressure cook only until tender, and avoid heavy mashing. Cholar dal should keep visible grains with a lightly sweet finish.

Storing and reheating

Refrigerate cholar dal in a covered container for up to 3 days. Reheat gently until hot; freezing is possible for up to 2 months, but fried coconut is crispest when added fresh.