Cholar Dal is Bengal gram lentils cooked in coconut and spices. Slightly sweet in flavor and very aromatic because of usage of pure ghee, this dal is cooked in a very typical way by monitoring carefully as it shoud not get mashed completely. The very famous lentil dish from West Bengal, that is served with hot and fluffy luchi specially on the occasion of Jamai Shosti, where the Son-in-Law is served this along with many other delicacies in the platter.
Chana Dal usually takes more time to cook as compared to other lentils, hence you can opt for the pressure cooker recipe as well to save time. I have seen my mom cooking Cholar Dal in the traditional way and she told me that even today in various parts of West Bengal, the dal is cooked in earthen vessels only. It’s true that it is a long and pain staking process but the flavors are rustic undoubtedly. I personally don’t have earthen vessels so i prefer pressure cooking the dal first along with spices and then temper and cook for another some time. Trust me the Cholar dal comes out perfect. Check out the recipe below and DIY.