Chholar Dal

About Chholar Dal

Ingredients

• Split Bengal gram (cholar dal), soaked for 4 hours 1½ cups
• Ginger-garlic paste 1 tsp
• Turmeric powder 1 tsp
• Salt to taste
• White butter 3 tsps
• Fresh coconut, sliced ½ cup
• Dried red chillies 5 to 6
• Mustard seeds 1½ tsps
• Red chilli powder ½ tsp
• Coriander powder ½ tsp

How to Make Chholar Dal (Stepwise Photos)

Method

1. Boil split Bengal gram in 3 cups water with ginger-garlic paste, ½ tsp turmeric powder and salt in a deep non-stick pan till done.
2. Heat 1 tsp white butter in a small non-stick pan, add coconut slices and saute till lightly browned.
3. Heat 2 tsps white butter in a deep non-stick pan, add mustard seeds and let them splutter.
4. Add red chillies, remaining turmeric powder, red chilli powder, coriander powder and salt and saute for 1 minute.
5. Add split grams, along with the water in which they were cooked and mix well. Add coconut slices and mix well. Simmer till the mixture thickens.
6. Transfer into a serving bowl and serve hot with luchis.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps