Bengali Cholar Dal with Coconut
Split chickpea dal spiced gently with cinnamon, cardamom and ginger, with toasted coconut slivers. Traditionally eaten with puffed luchi or rice.
- Time1 hr 10 plus soaking
- LevelEasy
- Costabout £0.64 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Wash the chana dal and soak in cold water for 1 hour. Drain.
- 2
Put the dal in a large pan with the water, turmeric and half the bay leaf and cinnamon. Bring to the boil, skim off any foam, then simmer for 40 minutes until soft but still holding its shape.
40 min - 3
Heat the oil in a small pan over a medium heat. Fry the coconut flakes for 1 minute until pale gold, then lift out onto a plate.
- 4
In the same oil, add the remaining bay leaf, the remaining cinnamon stick, the cardamom, cumin seeds and dried chillies. Sizzle for 20 seconds.
- 5
Add the ginger and green chillies for 1 minute, then tip the whole lot into the dal with the sugar, salt and ground cumin.
- 6
Simmer for 10 minutes, mashing a few dal against the pan to thicken it. Stir in the garam masala and half the coconut. Serve topped with the remaining coconut.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.