Servings: 2

Weight Watcher Smart Points: 17

Preparation Time: 30 Minutes

Cooking Time: 30 Minutes

Ready In: 60 Minutes


  • 1 medium bay leaf/tej patta
  • 1 tbsp cashews/kaju (optional)
  • 2-3 dry red chilies/sookhi lal mirch
  • 1 inch cinnamon/dalchini
  • 2 tbsp fresh grated coconut or chopped coconut/nariyal ke tukde
  • 1 & ¼ cup chana dal/ split and husked bengal gram
  • 1.5 tbsp ghee/clarified butter or 2 tbsp oil (for a richer experience, use ghee)
  • 1 tbsp golden raisins/kishmish
  • 2-3 green cardamoms/choti elaichi
  • a pinch of asafoetida/hing
  • ½ tsp turmeric powder/jeera powder
  • 3 cups water for pressure cooking or 4-5 cups water for cooking in a pot
  • 2 tsp sugar/chini or as required
  • 3-4 cloves/laung


  1. pick and rinse the dal well.soak the dal for an hour in water.if you want to reduce the soaking time, then heat water and soak the dal in hot water for 30 minutes.drain the water.add the soaked chana dal, turmeric powder and 3 cups water in the pressure cooker.on a medium to high flame pressure cook the dal for 4-5 whistles.the grains should be separate and yet cooked thoroughly.once the pressure settles down on its own then remove the lidadd sugar and salt to the dal.stir and and keep the cooker on a low flame to simmer the dal, till the water reduces a bit.when you add the tempering to the dal, it should have the right consistency - meaning it should be slightly thick
  2. remember that on cooling the dal will become more thick.while the dal is simmering and has begun to get thick, prepare the tempering.heat ghee or oil in a pan.first add all the whole spices - bay leaf, cinnamon, cloves, cardamom and dry red chilies.fry till they become aromatic
  3. this takes some seconds.add the asafoetida and fry for a few add the coconut and fry till the coconut becomes light brown.pour the whole tempering mixture in the simmering dal.stir and then add cumin powder, red chili powder, raisins and cashews.simmer cholar dal for 1-2 minutes more.serve cholar dal with luchi, bengali peas kachori and even steamed rice if you prefer.

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