Head Over Coin

Indian recipes and culinary adventures

Aamaar Shonar Cholar Dal: My Golden Split Pea Delight!

|

Chef Curry Do’pyaza

Aamaar Shonar Cholar Dal: My Golden Split Pea Delight!

Nomoshkar, Kemcho, Sat Sri Akal, Vanakkam and a big Namaste to all my favourite foodies from across the globe! Chef Curry Do’pyaza here, ready to sprinkle some spice and sunshine into your kitchens. Today, we are diving headfirst into a bowl of pure comfort and joy – Cholar Dal!

This delectable lentil dish is a staple in Bengali households, especially during festive occasions like Durga Puja, Diwali, and even weddings. Imagine a crisp autumn evening, the air filled with the aroma of incense and dhoop, and a steaming bowl of sweet, fragrant Cholar Dal sitting right in front of you. Pure bliss, I tell you! It is also a popular dish made during Annaprashan, a Hindu ritual where a child eats solid food for the first time.

A Dash of History

Cholar Dal has a rich history, deeply rooted in Bengali culture. It is believed that this dish originated centuries ago, evolving from simpler lentil preparations. Over time, it has been refined with the addition of coconut, ghee, and aromatic spices, transforming it into the culinary masterpiece we know and love today. It is a dish that speaks of tradition, family, and the simple joys of life.

Recipe Deets

Preparation Time: 15 minutes
Cooking Time: 45 minutes

What You Need (Ingredients)

  • 1 cup Cholar Dal (Split Bengal Gram)
  • 4 cups water
  • 1 teaspoon Haldi (Turmeric Powder)
  • 1/2 teaspoon Lal Mirch Powder (Red Chili Powder) – adjust to your spice preference!
  • 1 teaspoon Adrak-Lahsun Paste (Ginger-Garlic Paste)
  • 2 tablespoons Tel (Vegetable Oil) or Ghee (Clarified Butter) – Ghee adds a lovely richness!
  • 1 Tej Patta (Bay Leaf)
  • 1 Sukha Lal Mirch (Dried Red Chili)
  • 1/2 teaspoon Jeera (Cumin Seeds)
  • 1/4 teaspoon Hing (Asafoetida)
  • 1/2 inch Dalchini (Cinnamon Stick)
  • 2 Laung (Cloves)
  • 2 Elaichi (Green Cardamom), lightly crushed
  • 1/2 cup grated Nariyal (Coconut), fresh or desiccated
  • 2 tablespoons Cheeni (Sugar) – adjust to your liking
  • 1 teaspoon Garam Masala
  • Salt to taste
  • Fresh Dhania Patta (Cilantro Leaves) for garnish

Let’s Get Cooking!

  1. Wash the Dal: Rinse the Cholar Dal thoroughly under cold water until the water runs clear. This removes any impurities.
  2. Soak the Dal: Soak the rinsed dal in 4 cups of water for at least 30 minutes. Soaking helps it cook faster and more evenly.
  3. Cook the Dal: In a pot, add the soaked dal along with the soaking water, haldi, and lal mirch powder. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-40 minutes, or until the dal is tender but still holds its shape. Keep an eye on the water level and add more if needed.
  4. Temper the Spices (The Tadka Magic!): While the dal is cooking, heat tel or ghee in a small pan. Add the tej patta, sukha lal mirch, jeera, hing, dalchini, laung, and elaichi. Sauté for a minute until fragrant. Be careful not to burn the spices!
  5. Add the Ginger-Garlic: Add the adrak-lahsun paste to the tempering and sauté for another minute until the raw smell disappears.
  6. Combine and Simmer: Pour the tempering into the cooked dal. Add the grated nariyal, cheeni, and salt. Mix well and simmer for another 5-7 minutes, allowing the flavors to meld together beautifully.
  7. Finish with Garam Masala: Stir in the garam masala and garnish with fresh dhania patta.

Chef’s Tips for a Perfect Cholar Dal

  • Don’t Overcook: The dal should be cooked until tender but not mushy. We want to see those beautiful lentil shapes!
  • Adjust Sweetness: The amount of cheeni can be adjusted to your preference. Some like it sweeter, some prefer a more subtle sweetness.
  • Fresh is Best: Using fresh coconut and spices will elevate the flavor of your Cholar Dal significantly.
  • Ghee for Richness: Ghee adds a wonderful richness and aroma to the dish. If you don’t have ghee, you can use vegetable oil, but ghee is highly recommended.

Cooking Options Galore!

  • Pressure Cooker: For a quicker version, pressure cook the dal with water, haldi, and lal mirch powder for 2-3 whistles. Then, follow the tempering steps.
  • Slow Cooker/Crockpot: Combine all ingredients (except garam masala and dhania patta) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in garam masala and dhania patta before serving.
  • Induction Stove: Follow the same instructions as the gas stove, adjusting the heat levels accordingly.

Nutritional Information (Approximate per serving)

  • Calories: 250-300
  • Protein: 15-20g
  • Carbohydrates: 40-45g
  • Fat: 8-12g
  • Fiber: 8-10g

Cholar Dal is a good source of protein, fiber, and essential nutrients. It is also relatively low in fat and cholesterol.

Serving Suggestions

  • Serve hot with Luchi (fried flatbread), Rice, or Paratha.
  • It pairs beautifully with Aloo Dum (potato curry) or Begun Bhaja (fried eggplant).
  • A dollop of dahi (yogurt) on the side adds a cooling contrast to the sweet and spicy dal.

Time to Cook!

Now that you have the recipe, it is time to roll up your sleeves and get cooking! I promise you, this Cholar Dal will bring a smile to your face and warm your heart. Make it for your family, your friends, or even just for yourself. Food is love, and this dish is a big, warm hug in a bowl.

Try this recipe at home and share the joy with your loved ones. Khush Raho, Mast Raho, aur Khaate Raho! (Be happy, be healthy, and keep eating!)