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Bengali Cholar Dal | Festive Lentil Curry with Coconut
(0)
45 min
Under an hour
Knuspr-Küche
Traditionelles bengalisches Cholar Dal aus zarten gelben Linsen, sanft gekocht mit Zimt und Lorbeer und verfeinert mit goldbraun gerösteten Kokos-Chips, feinen Rosinen und aromatischem Ghee-Tempering. Ein herrlich wärmender Festtags-Klassiker der indischen Küche.
Preparation method
Cook lentils & prepare basmati rice
Rinse the yellow lentils thoroughly in a fine sieve until the water runs clear. Place in a pot together with 800 ml water, the bay leaves, cinnamon stick, 1 tsp turmeric powder, and 1 tsp fine table salt.
Bring to a boil and simmer gently over medium heat for about 25 to 30 minutes until the lentils are tender and soft, but still hold their shape. Remove the cinnamon stick and bay leaves.
Cook the basmati rice in lightly salted water according to the package instructions for about 12 minutes, drain, and keep warm covered.
Chef's tip
Traditionally, cholar dal in Bengal is served with luchi (fried small flatbreads), but it also tastes fantastic with basmati rice or warm naan bread.
For a vegan preparation, the ghee can easily be replaced with coconut oil – which also pairs perfectly with the coconut flavor of the dish.
Ingredients
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