Chholar Dal with Fried Mantou
Bengali chickpea curry with creamy coconut and ginger, served warm with crispy fried buns. A comfort-food classic that feels fancy but takes just 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 312
- Protein
- 11g
Ingredients
- 1.5 cans (15 oz each) canned chickpeas, drained
- ¾ cup coconut milk
- 1 tbsp ginger, minced
- 1 whole green chili, minced (or 1/2 tsp red chili flakes)
- 6 pieces store-bought mantou buns (frozen)
- 2 tbsp vegetable oil (for frying mantou)
Instructions
- 1
Heat 1 tbsp oil in a skillet over medium-high. Fry mantou buns 90 seconds per side until golden and crispy; set aside.
- 2
In the same skillet, add remaining oil. Stir in ginger and chili for 30 seconds until fragrant.
- 3
Add chickpeas and coconut milk; stir to combine. Simmer 8–10 minutes until the sauce thickens slightly.
- 4
Season with salt and pepper to taste. The curry should be creamy and golden.
- 5
Spoon chholar dal into bowls. Serve warm with crispy mantou buns on the side for dipping.
Tools you’ll need
- large skillet
- wooden spoon
- bowl for serving
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