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Bengali Dal recipe

🟡 1. Bengali Cholar Dal (Festive Bengal Gram Dal)

🌿 Ingredients

  • Chana dal (Bengal gram) – 1 cup

  • Bay leaf – 1

  • Dry red chillies – 2

  • Cinnamon stick – 1 inch

  • Cardamom – 2

  • Cloves – 2

  • Ginger paste – 1 tsp

  • Grated coconut – 2 tbsp (optional, lightly fried)

  • Turmeric powder – ½ tsp

  • Sugar – ½ tsp

  • Salt – to taste

  • Ghee – 2 tbsp

  • Mustard oil – 1 tsp (optional, for aroma)

👩‍🍳 Method

  1. Boil the Dal

    • Wash and soak the chana dal for 30 minutes.

    • Pressure cook with turmeric and enough water till soft but not mushy (about 3–4 whistles).

  2. Prepare the Tempering

    • Heat ghee in a pan.

    • Add bay leaf, red chillies, cinnamon, cardamom, and cloves.

    • Add ginger paste and fry for a few seconds.

  3. Combine and Simmer

    • Add boiled dal to the pan.

    • Mix well, add salt, sugar, and fried coconut (if using).

    • Simmer on low flame for 5–7 minutes till it thickens slightly.

  4. Finish and Serve

    • Add a drizzle of ghee or mustard oil on top before serving.

🍛 Serve with: Hot Luchi, Koraishutir Kachori, or Steamed Rice.

🟠 2. Bengali Moong Dal (Bhaja Muger Dal – Everyday Comfort Dal)

🌿 Ingredients

  • Moong dal – 1 cup

  • Bay leaf – 1

  • Dry red chillies – 2

  • Green chillies – 2 (slit)

  • Ginger paste – 1 tsp

  • Turmeric powder – ½ tsp

  • Mustard oil – 1 tbsp

  • Ghee – 1 tbsp

  • Salt – to taste

  • Sugar – ½ tsp

👩‍🍳 Method

  1. Dry Roast the Dal

    • In a dry pan, roast moong dal on low flame until lightly golden and fragrant.

    • Wash it gently afterward (optional).

  2. Boil the Dal

    • Pressure cook with turmeric and water (2½ cups) till soft but not mushy.

  3. Prepare the Tempering

    • Heat mustard oil in a pan.

    • Add bay leaf and red chillies; let them splutter.

    • Add ginger paste and green chillies; sauté briefly.

  4. Add and Simmer

    • Pour in the boiled dal, add salt and sugar, and simmer for 5 minutes.

    • Add ghee at the end for that authentic Bengali aroma.

💡 Pro Tips

✅ Don’t overcook the dal — Bengali dals should retain texture.
✅ Always finish with ghee or a touch of mustard oil for aroma.
✅ For festive flavour, garnish with fried coconut pieces or cashews.

🍽️ Serving Suggestion

  • Cholar Dal → Best with Luchi or Kachori

  • Bhaja Moong Dal → Perfect with Steamed Rice, Aloo Bhaja, or Begun Bhaja (fried brinjal slices)