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Bengali Cholar Dal | Spiced & Nutty
(0)
40 min
Under an hour
Gurkerl Küche
Festliches bengalisches Linsen-Curry mit aromatischem Ingwer, feinen Gewürzen und einem knusprigen Tadka aus in Ghee gerösteten Kokosraspeln und Cashews. Perfekt serviert mit duftendem Basmatireis!
Preparation method
Cook & prepare the lentils
Rinse the lentils with cold water in a fine sieve. Then bring to a boil in a pot with approx. 600 ml water, 1 tsp turmeric powder, and 1/2 tsp salt. Simmer gently over medium heat for approx. 20–25 minutes until the lentils are tender but still have a slight bite.
Peel and finely grate the fresh ginger. Meanwhile, preheat the oven to 100 °C to keep deep serving plates or side breads nicely warm.
Prepare aromatic coconut-spice tadka
Heat the clarified butter (ghee) in a small pan over medium heat. Add the shredded coconut and cashews and toast gently for 2–3 minutes until fragrant and golden yellow. Set the toasted coconut-nut mixture aside on a small plate.
Chef's tip
For an extra crispy touch, you can alternatively roast the cashews and shredded coconut in a preheated oven at 180 °C convection for approx. 4–5 minutes until golden brown.
Cholar dal is a Bengali festive classic. Traditionally, instead of onions and garlic, it is prepared purely with fine spices, which brings out the aroma of the lentils and coconut wonderfully.
Ingredients
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