Chanar Dal / Cholar Dal (Bengali Split Chickpea Soup)

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Chanar Dal / Cholar Dal (Bengali Split Chickpea Soup)


Cooking Time

Preparation Time :10 Min

Cook Time : 30 Min

Total Time : 40 Min


Serves : 4
  • 1 cup chanar dal (split chickpea)

  • 3/4 cup grated coconut

  • 3 green chillies, slitted

  • 2 dried red chillies

  • 2 bay leaves

  • 1 tsp cumin seeds

  • 5-6 cloves

  • 1 cinnamon stick

  • 2 tbsp raisin

  • 1/2 tsp turmeric powder

  • 2 tbsp ghee

  • 2 tsp sugar

  • 1.5 tsp salt


  • Soak the chanar dal overnight. Drain the water before cooking.
  • Soak raisin in water for 1 hour. Drain the water and keep aside.
  • In a pressure cooker, add chanar dal, water, green chillies and salt. Cover the lid and cook for 3 whistles. Once the pressure cools down, open the lid and check if it’s properly cooked. Three whistles should be enough if you have soaked it overnight.
  • Heat 1 tbsp ghee in a pan and shallow fry the grated coconut.
  • Remove the boiled chanar dal along with the water in a heavy bottom pan, add raisin, turmeric powder and cover the lid. Let it get cooked in low flame for few minute.
  • By the time, heat 1 tbsp ghee and temper with bay leaves, whole cumin, cloves and cinnamon. Stir for few seconds till the spices start spreading aroma.
  • Immediately remove it from the flame and pour the entire mixture and the fried grated coconut on the chana dal. Mix very well.
  • Check the consistency of the soup. It should be on thicker side.
  • Now, add sugar and stir well. Cover the lid and cook it for another 5 minute on low flame.
  • Turn off the flame and your Bengali Chanar Dal / Cholar Dal is ready to be served now.