Bengali Cholar dal is an aromatic dal made with split yellow bengal gram, fresh coconut and raisins. It has a unique sweet and savoury flavour.
Note – This recipe has been updated from the archives – first published in March 2012. There are minor changes to the recipe – highlighted below. I’ve also added new images and helpful content.
My Mum first scribbled down this recipe after watching a chef on a food show visiting Eastern India. Later, I came across a traditional version in a recipe book and realised there were little touches I could add to make it more authentic.
This time, I’ve updated the recipe with three additions: cashew nuts, raisins and green chilli-ginger paste to bring heat and depth.
Cholar dal is made with chana dal (split Bengal gram), slow-cooked until tender but not mushy. It’s finished with a tempering of ghee, whole spices like bay leaf, cinnamon, and cardamom, cashew nuts, coconut and raisins.
Unlike the Gujarati version of chana dal , which is tangy, the Bengali cholar dal feels more indulgent – with ghee, sugar, and fragrant spices. It’s prepared without onion or garlic.
I serve it alongside poori and niramish paneer or a curry without onion or garlic for a weekend treat.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Bengali Cholar Dal (Chana Dal with Coconut)
Equipment
- Pressure cooker Or Instant Pot
- pan
Ingredients
- 1 cup chana dal split yellow bengal gram
- 2 tablespoon fresh coconut grated
- 2 tablespoon raisins
- 1 tablespoon ghee
- 1 tablespoon whole spices mix of cloves, cardamom pods, bay leaves, small cinnamon bark, dried red chillies
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon hing asafoetida
- 2 tablespoon cashew nuts
- ½ teaspoon turmeric powder
- 2 teaspoon cumin and coriander powder combined
- 2 tablespoon ginger-green chilli crushed
- ½ teaspoon garam masala
- 1 teaspoon sugar
- 1 tablespoon salt
Instructions
- Rinse the lentils in clean running water and soak for at least 30 minutes in a bowl.
- Add soaked lentils in a pan and cook with 3-4 cups of water on a low heat for at least 40-45 minutes.
- Or use your pressure cooker.
- The lentils should be soft and mushy.
- Heat ghee in a pan, add whole spices, mustard seeds and cumin seeds. Once they crackle add hing.
- Now add fresh coconut and roast until light brown. Then add raisins, cashew nuts and crushed ginger-chillies.
- Mix well and cook for 1-2 minutes. Then tip in all the spices powders and saute for a few seconds.
- Add cooked lentils into the tempering, along with salt and sugar.
- Mix well and bring it to a boil then reduce the heat and simmer the dal for further 4-5 minutes.
- Turn off the heat when dal and has a slightly thicker consistency.
- Optionally, you can prepare an extra vaghar and pour on the cooked cholar dal.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Bengali Cholar Dal (Chana Dal with Coconut)
Equipment
- Pressure cooker Or Instant Pot
- pan
Ingredients
- 1 cup chana dal split yellow bengal gram
- 2 tablespoon fresh coconut grated
- 2 tablespoon raisins
- 1 tablespoon ghee
- 1 tablespoon whole spices mix of cloves, cardamom pods, bay leaves, small cinnamon bark, dried red chillies
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon hing asafoetida
- 2 tablespoon cashew nuts
- ½ teaspoon turmeric powder
- 2 teaspoon cumin and coriander powder combined
- 2 tablespoon ginger-green chilli crushed
- ½ teaspoon garam masala
- 1 teaspoon sugar
- 1 tablespoon salt
Instructions
- Rinse the lentils in clean running water and soak for at least 30 minutes in a bowl.
- Add soaked lentils in a pan and cook with 3-4 cups of water on a low heat for at least 40-45 minutes.
- Or use your pressure cooker.
- The lentils should be soft and mushy.
- Heat ghee in a pan, add whole spices, mustard seeds and cumin seeds. Once they crackle add hing.
- Now add fresh coconut and roast until light brown. Then add raisins, cashew nuts and crushed ginger-chillies.
- Mix well and cook for 1-2 minutes. Then tip in all the spices powders and saute for a few seconds.
- Add cooked lentils into the tempering, along with salt and sugar.
- Mix well and bring it to a boil then reduce the heat and simmer the dal for further 4-5 minutes.
- Turn off the heat when dal and has a slightly thicker consistency.
- Optionally, you can prepare an extra vaghar and pour on the cooked cholar dal.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Cookies and Cream Ice Cream has always been my weakness – especially the Häagen-Dazs one I loved growing up. It was so creamy, with heaps of cookie bits in every spoonful. I knew I had to make my own version that hits all the same notes. And guess what? Mine’s just as creamy and cookie-loaded, but totally egg-free.
Note – This recipe from 2016 has been updated from the archives with shiny new images and helpful recipe content. I’ve made one very minor change that I’ve highlighted below.
Dare I say it but I think my homemade version might be even better! I use a base of my vanilla ice cream that’s made without eggs and add in lots of chopped Oreos. Yum!
I’ve used the same recipe over the years that was provided in our ice cream machine manual. It’s fool proof and works every time!
It’s airy with just the right amount of sweet whilst still having a rich and creamy mouth feel. With the ratio of double cream to full-fat milk I use, the ice cream never develops ice crystals.
Making your own ice cream is surprisingly easy. In fact making homemade ice cream, like my saffron pistachio ice cream and Turkish delight ice cream with chunks of real Turkish delight , is one of my favourite summer activities.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Oreos – I use the Oreo original vanilla sandwich biscuits for this recipe. I once tried experimenting with supermarket own brand but the flavour just didn’t hit. Make sure to break them up well because massive chunks will make it difficult to scoop later.
Double cream & whole milk – these form the base of the ice cream. US readers can use heavy cream which is equivalent of double cream.
Sugar – originally, I would use granulated sugar. I actually find that using caster sugar allows the sugar to dissolve so much faster and the milk remains chilled. Anything to reduce prep time and get the ice cream in my mouth sooner! Either purchase caster sugar or weigh up your granulated sugar and grind down to a fine powder in a food processor.
Vanilla extract – extract, essence or powder. They all work. Skip it if you don’t have it as the Oreo cream is vanilla flavoured anyway.
Recipe Tips
- Please, please, please freeze your ice cream machine base sufficiently. I was too impatient once and I was left with milk shake after a whole hour of churning. Not ideal. But still tasty …
- I add the Oreos only after the ice cream mixture has had time to churn. Adding oreos too early will prevent churning and they’ll sink to the bottom too.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Cookies and Cream Ice Cream
Equipment
- ice cream maker
Ingredients
- 600 millilitres double cream
- 200 millilitres whole milk
- 200 gram sugar granulated or caster
- 150 gram oreos coarsely crushed
- 1 teaspoon vanilla extract or powder
Instructions
- Freeze the freezer ice cream bowl as per manufacturer’s instruction.
- Combine milk and sugar in one bowl and whisk until the sugar dissolves.
- Then add the double cream and vanilla extract, gently mix everything.
- Place freezer bowl into your ice cream machine.
- Turn the machine on and transfer liquid into the ice cream maker and follow according to the manufacturer’s instructions.
- Let it run the machine for about 35-40 minutes or until the ice cream is well churned.
- Add chopped Oreos (leave a couple of spoons for garnishing) and keep the machine running for another 5-10 minutes or until ice cream is thick.
- My ice cream maker produces a soft finish, so for a firmer texture, I freeze the ice cream mixture. Transfer into an airtight container, garnish the ice cream with the remaining chopped Oreos and freeze for 4 hours.
- Remove from the freezer a few minutes before serving so easily scoopable.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
