Bhog Cholar Dal
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Bhog Cholar Dal is a special version of Bengal's famous split chickpea dal, traditionally cooked during Durga Puja. I use lots of coconut chunks, ghee, and a hint of sugar to give it that authentic sweet and savory balance that identifies temple food. The dal is cooked until it's tender but the grains remain whole, and then it's tempered with whole spices like bay leaves and dry red chilies. It has a beautiful golden color and a rich, festive aroma that fills the entire house. This dal is an essential part of the puja feast and is best enjoyed with fluffy Luchis.
Ingredients
Cooking Instructions
Tips & Secrets
- Frying the coconut in ghee is the absolute secret to that authentic Bengali temple flavor.
- Do not over-cook the dal into a paste; the beauty of this dish lies in the whole, soft grains.
- Adding a pinch of garam masala and a little extra ghee at the end will elevate the festive aroma significantly.
Nutritional Information(Per 250ml)
245 kcal
12g
8g
32g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.