Alu diye Cholar Dal or Bengali style Bengal Gram Lentil with Potato is a street special dal. They serve with Dhakai Porota or Hinge’r Kochuri.
They also refer to this as Narkel diye Cholar Dal aka Bengali Cholar Dal. Mishti’r dokan er Alu’r Cholar Dal er Torkari is the other popular name for this dish. They cook this dal with potato, tempering finally with fried coconut, panchforon, and fresh ginger.
While planning for Bengali Dhakai Paratha Nasta Thali, I went the full length of making the Dhakai Paratha along with the dal they traditionally serve. Also as per this source, Boondi is a must with this meal. This Boondi is different from the Homemade Boondi Laddu.
So in the final recipe in the combo with Aloo and Lentil, I am sharing this Bengali dal.
Ingredients
For Dal
Chana Dal / Cholar dal / Bengal Gram lentil - Chana Dal or Bengal Gram is the main ingredient in this dal. Bengalis call this Cholar dal and you will have to soak for atleat 2 hours before making this dal.
Potato / Aloo - We add fried potato to this dal and it makes it more delicious and gives body to the dal.
Coconut - Fried coconut pieces are the final topping for the dal and should not be skipped.
Ginger - We add crushed ginger to the dal, that takes care of digestion and is healthy.
For the Tempering
We use regular tempering ingredients like Chilis, Bengali special Panch Phoron and Ginger
We can also add Bhaja Masala, a popular spice blend from the Bengali cuisine.
See the recipe card for quantities.
Instructions
This is a delicious dal made with aloo in it. So keep the dal soaked and pressure cook for just once so that it doesn't get mushy.
Boiling the Chana Dal
Wash and soak chana dal with twice its amount of water for about 2 to 3 hours at least.
Take the chana dal in a pressure cooker along with 1/2 teaspoon salt, turmeric powder, ginger and few drops of water.
Pressure cook for one whistle and wait until the pressure falls down.
Making the dal
Heat a nonstick pan with 2 tsp of ghee on medium flame and fry chopped coconut until lightly browned.
Once done, remove the fried coconut from pan and keep aside.
Next add the potato with turmeric powder and pinch of salt until potatoes are golden brown.
In the same pan add dry red chili, panch phoron and grated ginger and saute few minutes. Now add cooked dal and bring it to boil. Next add salt and sugar.
Cover and cook for 10 mins or until potato and dal gets well mixed and cooked. Make sure the dal doesn't get overcook dal.
Switch off the flame and add fried coconut and bhaja masala to cooked dal.
Let it sit for 10 mins before serving for the dal to absorb all the flavours.
Serve with Dhakai Paratha or Luchi.
Storage & Serving
Alu diye Cholar Dal is traditionally served with Dhakai Paratha in street shops or Bengali Mishti’r Dokan.
You can store excess cholar dal in an airtight container and refrigerated for 3-5 days.
We can also serve this along with Hing’r Kochuri. You can complete the meal with Bengali sweets.
And as per the author, for all these Sunday breakfasts, Bonde or Sweet Boondi is mandatory.
Recipe
Cholar Dal Alu Diye | Street Style Bengal Gram Dal with Potato
Ingredients
For Dal
- 1 cup Chana Dal / Cholar dal / Bengal Gram lentil
- 3 tablespoon Coconut chopped
- 1 Potato / Aloo cubed
- 1 inch Ginger
- 1/2 teaspoon Turmeric Powder
- Salt to Taste
- 1/2 teaspoon Sugar
- 1 teaspoon Ghee
- Water
For Tempering
- 1 teaspoon Ghee
- 1 Dried Red Chili
- 1 teaspoon Panch Phoron
- 1/2 inch Ginger crushed
Instructions
Boiling the Chana Dal
- Wash and soak chana dal with twice its amount of water for about 2 to 3 hours at least.
- Take the chana dal in a pressure cooker along with 1/2 teaspoon salt, turmeric powder, ginger, and water as required.
- Pressure cook for one whistle and wait until the pressure falls down.
Making the dal
- Heat a nonstick pan with 2 tsp of ghee on medium flame and fry chopped coconut until lightly browned.
- Once done, remove the fried coconut from the pan and keep it aside.
- Next, add the potato with turmeric powder and a pinch of salt until potatoes are golden brown.
- In the same pan add dry red chili, panch phoron, and grated ginger and saute few minutes.
- Now add cooked dal and bring it to boil.
- Next, add salt and sugar.
- Cover and cook for 10 mins or until potato and dal get well mixed and cooked. Make sure the dal doesn't get overcook dal.
- Switch off the flame and add fried coconut and bhaja masala to the cooked dal.
- Let it sit for 10 mins before serving for the dal to absorb all the flavours.
- Serve with Dhakai Paratha or Luchi.
Nutrition
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Usha says
Potatoes with dal is new to me and loved this combination. I had it with some roti.
Vaishali says
We make the Dal Pakwan dal with potatoes and it tastes excellent. I am sure the Cholar Dal is equally delicious , specially with a Dhakai Paratha!