Cholar Dal dea Aloor Torkari (Potato Curry with Split Bengal Gram)

Nothing much to be said about this curry. This is not a traditional recipe but sometimes instead of making any potato curry (Aloor Dum) or ‘Cholar Dal’ we prepare this simple ‘curry-dal’. It goes ery well with any fried breads (Luchi, Chatur Kochuri, Koraishutir Kochuri, Dalpuri or Radhaballavi). Last time I prepared this to accompany Hing er Radhaballavi. Here is the recipe ….

  • Servings: 6-serving
  • Difficulty: easy
  • Print


  • Cuisine: bengali
  • Course: side dish
  • Preparation Time: 15 mins
  • Cooking Time: 20 mins


4 Potato – big (Cut into Cubes)
½ cup Cholar Dal or Split Bengal Gram
½ tsp Jeera or Cumin Seeds
2 Bay Leaf
1 Dry Whole Red Chilli
1 Tbsp Ginger Paste
½ tsp Cumin Powder
½ tsp Coriander Powder
½ tsp Turmeric Powder
½ tsp Red Chilli Powder
½ tsp Garam Masala Powder
2 – 3 Green Chilli
1 (Medium-Chopped) Tomato
4 tsps Mustard Oil
½ tsp Sugar
To taste Salt


  1. Peel the potatoes and cut them in small cubes.
  2. Heat oil in a pan. Temper the oil with cumin seeds, bay leaf, dry whole chilli and green green chilli.
  3. Now add the washed potato cubes. Add ginger paste. Sauté well.
  4. Next add chopped tomato and cook till tomatoes mashed up and oil separates.
  5. Add dry masalas one by one. Mix well.
  6. Wash chana dal and add in the kadai. Sauté well.
  7. Add sugar. Adjust salt.
  8. Now pour in water just to cover the potatoes.
  9. Transfer it to a pressure cooker and cook till first whistle and then simmer for 6-7 minutes. Let the pressure release of its own.
  10. Transfer it to a serving bowl and garnish with chopped coriander. Cholar Dal dea Aloor Torkari is ready to be served with Hing er Radhaballavi.


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