Narkel Diye Cholar Dal, also known as split Bengal Gram with fried coconut, is a traditional, no onion no garlic Dal dish that is widely popular in Bengali cuisine. This delicious Dal is usually served with Luchi or Porota, two of the most popular Bengali flatbreads.
- Bengali Veg food without onion and garlic - Good old Bengali Niramish Khabar
- Bengali Cholar Dal - what makes it special?
- Debjani's Note
- Top tip
- Frequently Asked Question
- Bengali Cholar Dal Detailed Recipe
- Recipe Card
- No-onion no-garlic Bengali Recipes
- Let's Connect!
- Bengali Narkel Diye Cholar Dal Pin for your Pinterest Board!
Bengali Veg food without onion and garlic - Good old Bengali Niramish Khabar
Cooking vegetarian food, especially no-onion no-garlic dishes, is always a challenge for me. While I can whip up a comforting non-vegetarian dish in no time, it takes me much longer to prepare vegetarian dishes. I always feel that I could never match the cooking skills of my grandmother (Dida) and aunt (Mammam), both of whom were adept at preparing vegetarian dishes.
One of the vegetarian dishes that both Dida and Mammam used to make with great finesse is Narkel diye Cholar Dal, or Bengali Cholar Dal. This dish is a staple of Bengali cuisine and is a combination of yellow split chickpeas, coconut, and aromatic spices like cardamom, cinnamon, and cloves. The two ladies used to cook it to perfection, every time. The dish is a great accompaniment to steamed rice and is sure to be a hit with all vegans and vegetarians alike.
Bengali Cholar Dal - what makes it special?
The smell of Ghee, a little mussy along with several intact lentils (read Bengal Gram); fried coconut and properly cooked Raisin; and the light aroma of Asafoetida; Cholar Dal is pure bliss. It transports me back to my childhood when my Mammam and Dida used to make this delectable dish. The cooking process was the same in both houses; Mammam used to add a bit more Ghee and some extra spices to make the Cholar Dal richer, while Dida would keep the spices to a minimum, allowing the subtle flavors of the Bengal Gram, coconut and Raisin to shine through.
The day before yesterday Maa called and asked whether I remember that the next day is Nil Shoshthi or not! That one question from my mother was enough to make me worried. I had completely forgotten about it, which was not an uncommon occurrence for me. I am infamous for my tendency to forget about days meant for following certain religious customs such as eating vegetarian food. Nil Shoshthi was no exception. I'm not particularly religious, so I'm not too concerned about such things. But my mother is always there to remind me of such special days, whether I want to be reminded or not.
I was all set to embark on my journey from home to the office when I suddenly realized that there wasn't any vegetarian food prepared for lunch. Quickly I asked my 'Rannar Didi' (the cook) to make Egg Curry and Rice for Pasta's lunch. I decided to cook a typical Bengali vegetarian spread for dinner. Narkel diye Cholar Dal, Dantiwala Begun Bhaja (fried aubergine), Luchi, and Rosogolla were what I cooked. The aroma of the freshly cooked food spread through the house, and the thought of a hearty meal filled me with joy.
- Cholar Dal / Split Bengal Gram
- Cashew Nut
- Mustard Oil
- Ginger Paste
- Turmeric Powder
- Cumin Powder
- Dry-roasted Cumin Powder
- Bengali Garam Masala Powder
- Red Chili Powder (optional)
- Dry Red Chili
- Bay Leaf
- Black Cardamom
- Green Cardamom
- Cumin Seed
See the recipe card for quantities.
The preparation of this dish is quite simple and involves the use of split Bengal Gram which is cooked in a gravy of mustard oil, turmeric, and other spices. Fried coconut is then added to the dish to give it a unique flavor and texture. The combination of the subtle flavors of the Bengal Gram and the crunchy texture of the fried coconut makes this dish an absolute delight. In addition to its amazing taste, Narkel Diye Cholar Dal is also known to be very nutritious and healthy. It is a great source of protein, dietary fiber, and essential vitamins and minerals. This is why it is a staple of Bengali cuisine and is enjoyed by people of all ages.
- Mustard Oil - instead of Mustard Oil, you can use only ghee or vegetable oil
- Vegan - Skip Ghee to make Bengali cholar dal vegan; replace sugar with coconut sugar
- Sweet - In many households, Cholar Daal is served a bit on the sweeter side. If you prefer that, add another tbsp. of sugar
- Deluxe - Cook the Bengali Cholar Daal only in Ghee instead of using Oil
- Spicy - add a few green chilies or increase the red chili powder to make Bengali Cholar Daal spicy.
If you have time in hand, you can use a heavy-duty vessel to boil the lentil. I use a pressure cooker for this step. Apart from that you just need a Kadhai and a spatula. By the way, I prefer using iron kadhai. It enhances the color of the cooked Daal!
You can boil the Bengal Gram beforehand and store it in the refrigerator to make the dal in a day or two! The cooked dal can be stored in an airtight container in the refrigerator for around 2 days.
Be generous with Sugar while cooking Cholar Daal. Also, try not to skip the dry fruits and coconut. Last but not least, make some luchi while cooking this Bengali dal.
Frequently Asked Question
It is known as Bengal Gram (split) in English and Chana Dal in Hindi.
Bengali Cholar Dal Detailed RecipePrint
Narkel Diye Cholar Dal aka split Bengal Gram with fried coconut is a quintessential Bengali no onion no garlic Dal that we serve with Luchi or Porota.
- 150g or 1 cup Cholar Dal / Split Bengal Gram
- ½ Coconut
- 15 Cashew Nut
- 15 Raisin
- 1 Tbsp. Ghee
- 3 Tbsp. Mustard Oil
- 1 Tbsp. Ginger Paste
- 1 Tsp. Turmeric Powder
- ½ Tsp. Asafoetida
- 1 Tsp. Cumin Powder
- 1 Tsp. Dry-roasted Cumin Powder
- ½ Tsp. Bengali Garam Masala Powder
- ½ Tsp. Red Chili Powder (optional)
- 1.5 Tsp Salt or to taste
- 1.5 Tsp. Sugar
- 3 Dry Red Chili
- 2 Bay Leaf
- 2 Black Cardamom
- 5 Green Cardamom
- 1 Tsp. Cumin Seed
- Cut small slices of half of the coconut and make a paste of the remaining.
- Wash Cholar Dal under running water.
- Take washed Dal along with half of the Turmeric Powder and ½ Tsp. of salt in a pressure cooker.
- Add 4 cups of water and cover the Cooker with the lid with the vent weight on.
- Cook over the high flame until the pressure builds and then reduce the flame and cook till 4 whistles come out.
- Switch the flame off and open the lid when the pressure drops completely.
Cooking the Dal
- Now take a pan and heat the Mustard Oil.
- Fry coconut chunks, cashew nuts, and raisins one by one.
- Temper the oil-ghee with Dry Red Chili, Bay Leaf, Cinnamon Stick, Black Cardamom, Green Cardamom, and also Cumin Seed.
- Now add Asafoetida and mix.
- Now add ½ of the Ghee and mix.
- Add Ginger paste and cook on low flame.
- Add 2 Tbsp. of water and keep cooking till the oil comes out from the mixture.
- Now add the rest of the turmeric powder, red chili powder, ½ of the cumin powder, ½ of the Garam masala powder, and also sugar
- Mix thoroughly.
- Add the coconut paste (you can use scrapped coconut as well).
- Cook till the mixture releases oil from the edges.
- Add cooked Dal along with the water.
- Now add fried coconut, cashew nuts, and Raisins.
- You may keep a little for garnishing.
- Adjust the salt and by covering the pan cook for around 5 minutes on low flame.
- Finish the dal with the rest of the Ghee and Garam Masala Powder.
- Add dry-roasted cumin powder and mix it.
- Serve Narkel Diye Cholar Daal hot with Luchi!
- Red Chili Powder is optional.
- You may skip the Ghee to make a less calorie version.
- Instead of a Pressure cooker, the Dal can be cooked in a pan however, it may lead to extra time for cooking.
- Prep Time: 10
- Cook Time: 20
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 50g
- Calories: 554
- Sugar: 67.9g
- Sodium: 502mg
- Fat: 13.8g
- Saturated Fat: 5.5g
- Carbohydrates: 107.1g
- Fiber: 8.9g
- Protein: 11g
- Cholesterol: 7mg
Keywords: bengali cholar dal recipe, narkol diye cholar dal recipe, bengal gram recipe, debjanir rannaghar
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with Narkel diye Cholar Daal-
No-onion no-garlic Bengali Recipes
- Sada Aloo Chorchori (also known as Bengali aloo chorchori)
- Panch Mishali Tarkari (Also known as Bengali Mix veg)
- Kumror Chakka (also known as Bengali Pumpkin curry)
- Narkel diye Niramish Ghugni (Also known as Bengali Yellow Pea Curry)
- Katoya Data Chorchori (Also known as Bengali Drumstick mishmash)
- Natun Aloor Dum (Also known as Niramish Alur Dum)
- Papor er Dalna (Also known as Papad curry)
- Kochu Saag er Ghonto (Also known as Mashed Taro Leaves Curry)
- Rosogollar Dalna (Also known as Bengali Rasgulla Curry)
- Tok Dal (Also known as Kancha Aam diye Toker Dal)
- Bori Aloor Jhal (Also known as Bengali Bori’r Jhal)
- Lau Shaker Chorchori (Also known as Bengali Vegetarian Mishmash with Bottle Gourd Greens)
I would love to see a picture if you are making the prawns following my recipe. You can share here at email@example.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.