Chholar Dal with Coconut & Jeera Rice
Silky split chickpea curry spiked with coconut and tempered spices, served with fluffy jeera rice, crispy onions, and bright green chutney. Bengali comfort food that tastes like it simmered for hours but comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 385
- Protein
- 14g
Ingredients
- 1 cup split chickpeas (chholar dal), rinsed
- ¾ cup coconut milk (unsweetened)
- 1 tbsp ginger, minced
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1.5 cups basmati rice
- 1 medium red onion, thinly sliced
Instructions
- 1
Boil salted water in a large pot. Add rinsed chickpeas and cook for 8 minutes until just starting to soften.
- 2
While chickpeas cook, heat oil in a skillet over medium. Add cumin seeds and toast 30 seconds until fragrant.
- 3
Add minced ginger and turmeric to the skillet, stir constantly for 45 seconds until the raw smell disappears.
- 4
Pour in coconut milk and 1 cup water, bring to a simmer. Add the chickpeas (they'll still be slightly firm).
- 5
Simmer for 6-8 minutes until chickpeas are creamy and sauce coats the back of a spoon. Season with salt and a pinch of sugar.
- 6
While dal finishes, boil basal rice in salted water until al dente, about 12 minutes. Drain and fluff with a fork.
- 7
Serve dal over jeera rice. Top with sliced red onion, fresh green chutney, and a squeeze of lemon wedge.
Tools you’ll need
- large heavy-bottomed pot
- medium skillet
- wooden spoon
- measuring cups and spoons
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