20-Min Chholar Dal with Coconut
Silky split chickpea dal infused with coconut milk, ginger, and warm spices. A Bengali comfort classic ready in 20 minutes on the stovetop.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 12g
Ingredients
- 1 cup split chickpeas (chana dal), rinsed
- ¾ cup coconut milk (canned, full-fat)
- 1.5 tbsp ginger, minced
- 1 whole green chili, minced (or 0.25 tsp red pepper flakes)
- ½ tsp turmeric powder
- ½ tsp mustard seeds
Instructions
- 1
Heat 2 tbsp oil in a medium pot over medium. Add mustard seeds; once they pop (30 seconds), add ginger and green chili.
- 2
Stir in the rinsed dal and turmeric. Toast for 1 minute until fragrant, stirring constantly.
- 3
Pour in coconut milk and 1.5 cups water. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 12-15 minutes.
- 4
Stir occasionally. Dal is ready when split chickpeas are completely soft and creamy, breaking apart when pressed.
- 5
Taste and season with salt and a pinch more turmeric if desired. Add water if too thick.
- 6
Serve hot in bowls, drizzled with a touch of oil and a pinch of red pepper flakes if desired.
Tools you’ll need
- medium saucepan with lid
- wooden spoon
- measuring cups and spoons
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