Cholar Dal

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Gather Your Tools and Prep the Dal

   First, gather all your tools: pressure cooker, kadhai/wok, small bowl, measuring cups, measuring spoons, chopping board, knife, and stirring spoon. Rinse 1 cup (200g) of chana dal under running water in a small bowl until the water runs clear. Then, soak the rinsed dal in 2 cups of fresh water for at least 30 minutes, or up to 1 hour.

2. 02

   Cook the Chana Dal

   Drain the soaked chana dal and transfer it to the pressure cooker. Add 3 cups (720ml) of fresh water and 1/2 tsp of salt to the cooker. Close the lid tightly and place the cooker on a high flame. Once the pressure cooker whistles (this means steam is escaping), reduce the flame to low and cook for 15 minutes. After 15 minutes, turn off the flame and let the pressure release naturally (do not open the lid forcefully).

3. 03

   Prepare the Aromatics

   While the dal is cooking, prepare the other ingredients. Peel and grate the 1-inch piece of ginger into a small bowl. Cut 1/4 cup of fresh coconut into small 1 cm cubes. Lightly crush 3 green cardamom pods using the back of a spoon or a mortar and pestle. Keep 2 tbsp of raisins, the 1-inch cinnamon stick, and 1 small bay leaf ready.

4. 04

   Start the Tempering Process

   Once the pressure from the cooker has completely released (the lid should open easily), check the dal. It should be soft but still hold its shape. Heat 2 tbsp of ghee in the kadhai/wok over a medium flame. Once the ghee is hot and shimmering (you'll see small ripples), add the 1 small bay leaf, 1-inch cinnamon stick, and 3 lightly crushed green cardamom pods. Sauté for 30 seconds until they become fragrant and you can smell the spices.

5. 05

   Add Coconut and Ginger

   To the fragrant spices, add the 1/4 cup of fresh coconut cubes. Continue to sauté on a medium flame for 2-3 minutes, stirring constantly, until the coconut pieces turn light golden brown. Be careful not to burn them. Next, add the grated ginger to the kadhai/wok and sauté for another 1 minute until its raw smell disappears.

6. 06

   Introduce Raisins and Sugar

   Now, add the 2 tbsp of raisins to the kadhai/wok. Sauté for about 30 seconds, just until the raisins start to plump up slightly. Immediately add 1 tbsp of sugar to the mixture and stir well for about 1 minute until the sugar starts to dissolve and mix with the other ingredients.

7. 07

   Combine Dal with Tempering

   Carefully pour the cooked chana dal (including any remaining water from the pressure cooker) into the kadhai/wok with the tempered spices. Add the remaining 1/2 tsp of salt. Stir everything gently to combine all the ingredients evenly.

8. 08

   Simmer and Finish

   Bring the dal to a gentle simmer on a medium-low flame. Let it cook for 10 minutes, stirring occasionally to prevent sticking. The dal will thicken slightly and absorb the flavors. Taste a small bit to check for salt and sweetness; adjust if needed. The Cholar Dal is ready when it's creamy, fragrant, and the flavors have melded together.