Bengali cholar dal recipe with coconut for six
Recipe shopping list — copy the items into Valedo.
This dal serves six as part of an Indian meal. It is made with split chickpeas, not red or brown lentils.
Ingredients
Chana dal
2 cups
Fresh coconut chunks
1 cup
Ghee
3 tablespoons
Bay leaves
2
Cinnamon stick
1
Green cardamom pods
4
Whole cloves
4
Dried red chiles
3
Fresh ginger
2 inch piece
Ground turmeric
1 teaspoon
Ground cumin
1 teaspoon
Granulated sugar
2 teaspoons
Salt
to taste
Raisins
1/4 cup
Basmati rice
3 cups
How to make it
- Rinse chana dal and simmer in water with turmeric until tender but holding its shape. 2. Fry coconut pieces in ghee until golden and set aside. 3. Add bay leaves, cinnamon, cardamom, cloves, chiles, and ginger to the same pan. 4. Stir in cooked dal, cumin, sugar, raisins, salt, and enough cooking liquid for a thick stew. 5. Simmer for 10 minutes and fold in fried coconut. 6. Serve with hot basmati rice.
Who this list is for
This list is designed for cooks preparing Bengali cholar dal with coconut for six people. It suits those planning an Indian meal and specifically calls for chana dal, not regular lentils. If you want an authentic dal with a touch of sweetness and aromatic spices, this checklist is for you.
How to use this list
Begin by checking your pantry for chana dal, the split chickpeas essential to this dish. Next, gather fresh coconut chunks, ghee, and whole spices: bay leaves, cinnamon stick, green cardamom pods, whole cloves, and dried red chiles. Fresh ginger, ground turmeric, and ground cumin add depth. Granulated sugar and raisins provide the signature Bengali sweetness. Use this list to shop or to confirm you have everything before you start. Cross off what you already own.
Common mistakes
Don’t substitute red or brown lentils for chana dal; they cook differently and won’t give the right texture. Avoid using desiccated coconut instead of fresh chunks—the flavor and bite are not the same. Skipping whole spices or replacing ghee with oil will change the aroma and richness. Don’t forget to soak the chana dal ahead of time for even cooking. Resist the urge to add too much sugar; it should just round out the flavors, not dominate.
What is on this list
You’ll need 2 cups of chana dal, 1 cup of fresh coconut chunks, and 3 tablespoons of ghee. Spices include 2 bay leaves, 1 cinnamon stick, 4 green cardamom pods, 4 whole cloves, 3 dried red chiles, 2-inch piece of fresh ginger, 1 teaspoon ground turmeric, and 1 teaspoon ground cumin. Granulated sugar (2 teaspoons), salt to taste, and 1/4 cup raisins finish the ingredient list. Cross off any items you already have at home.
Before you go
Check your supply of whole spices and ghee, as these may run low. Make sure your chana dal is fresh and not stale. If possible, buy coconut the day you cook for best flavor. Soak the chana dal a few hours before cooking. Have all ingredients prepped and measured before you start, and keep a bowl handy for discarding spice pods after cooking.
FAQ
Who is "Bengali cholar dal recipe with coconut for six" for?
This list is designed for cooks preparing Bengali cholar dal with coconut for six people. It suits those planning an Indian meal and specifically calls for chana dal, not regular lentils. If you want an authentic dal with a touch of sweetness and aromatic spices, this checklist is for you.
How should I use "Bengali cholar dal recipe with coconut for six"?
Begin by checking your pantry for chana dal, the split chickpeas essential to this dish. Next, gather fresh coconut chunks, ghee, and whole spices: bay leaves, cinnamon stick, green cardamom pods, whole cloves, and dried red chiles. Fresh ginger, ground turmeric, and ground cumin add depth. Granulated sugar and raisins provide the signature Bengali sweetnes…
What should I skip or avoid with "Bengali cholar dal recipe with coconut for six"?
Don’t substitute red or brown lentils for chana dal; they cook differently and won’t give the right texture. Avoid using desiccated coconut instead of fresh chunks—the flavor and bite are not the same. Skipping whole spices or replacing ghee with oil will change the aroma and richness. Don’t forget to soak the chana dal ahead of time for even cooking. Resis…
What is on the "Bengali cholar dal recipe with coconut for six" list?
You’ll need 2 cups of chana dal, 1 cup of fresh coconut chunks, and 3 tablespoons of ghee. Spices include 2 bay leaves, 1 cinnamon stick, 4 green cardamom pods, 4 whole cloves, 3 dried red chiles, 2-inch piece of fresh ginger, 1 teaspoon ground turmeric, and 1 teaspoon ground cumin. Granulated sugar (2 teaspoons), salt to taste, and 1/4 cup raisins finish t…
What should I do before I go?
Check your supply of whole spices and ghee, as these may run low. Make sure your chana dal is fresh and not stale. If possible, buy coconut the day you cook for best flavor. Soak the chana dal a few hours before cooking. Have all ingredients prepped and measured before you start, and keep a bowl handy for discarding spice pods after cooking.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.