Cholar Dal with Crispy Coconut
Sweet and savory Bengali chickpea curry spiked with ginger and mustard, topped with toasted coconut for crunch. Ready in 20 minutes with canned chickpeas.
- Total time
- 20 min
- Servings
- 4
- Calories
- 310
- Protein
- 12g
Ingredients
- ½ cup coconut flakes, unsweetened
- 2 tbsp vegetable oil
- 1 tsp yellow mustard seeds
- 1 tbsp fresh ginger, minced
- 2 cans (15 oz each) canned chickpeas, drained and rinsed
- 2 tbsp grated jaggery or brown sugar
- 2 whole green chiles, minced (or 1/2 tsp red pepper flakes)
- ¾ cup coconut milk (light or full-fat)
Instructions
- 1
Toast coconut flakes in a dry skillet over medium heat until golden and fragrant, ~3 minutes. Transfer to a bowl.
- 2
Return skillet to medium-high with oil. Add mustard seeds; cook until they pop and darken, ~1 minute.
- 3
Stir in ginger and green chiles. Cook until fragrant, 30 seconds, then add chickpeas and jaggery.
- 4
Pour in coconut milk and stir. Simmer over medium heat until flavors meld and sauce thickens slightly, ~5 minutes.
- 5
Taste and adjust salt, pepper, and spice to your liking.
- 6
Divide into bowls and top generously with toasted coconut. Serve hot with rice or bread.
Tools you’ll need
- 12-inch skillet or saucepan
- wooden spoon
- measuring spoons and cups
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