Cholar Daal: A Festive Lentil Preparation from Bengal

cholar daal

Although a Bengali specialty, Cholar Daal is now a relished dish throughout the world, and is the sweeter version of the North-Indian Chana dal. A mellow-tasting, fragrant preparation that involves a fine chemistry between the ravishing Bengal gram and the heroic red chilli and diplomatic cumin, this recipe goes well with both rice and parathas and is a festive favorite that never goes wrong. Try it this Rakshabandhan and you’ll get your brothers eat more for sure!


Cholar Daal

Time taken: 15 min

Taste-o-meter: Slightly sweet



  • Bengal gram: 1 cup
  • Bay leaf: 1
  • Dried, red chillies: 3
  • Cumin seeds, roasted: 1 tsp
  • Cumin powder: 1 tsp
  • Coriander powder: 1 tsp
  • Ginger paste: 3/4 tsp
  • Red chilli powder: 1/2 tsp
  • Turmeric powder: 1/2 tsp
  • Salt: to taste
  • Sugar: 1 tbsp
  • Ghee: 1 tbsp


  • Soak the Bengal gram for 2 h.
  • In a pressure cooker, boil the pulses with cumin powder, salt, turmeric, ginger paste, coriander powder and just enough water to submerge the daal. Once boiled, keep aside.
  • In a flat-bottomed pan, heat ghee and crackle red chillies, bay leaf and cumin seeds. Once fragrant, pour in the daal and the sugar, and cook till it becomes thick.
About [img width=50 src= ]

Food is our inspiration. Through Slurrpy, we hope to inspire people to cook and try different cuisines and flavours. The new Slurrpy is a global platform to interconnect with foodies, chefs, food bloggers and food brands.

Contact Us

Do you have any food-related idea that you want to share with us? Want to collaborate or advertise with us?

Contact Us