Cholar Dal with Coconut and Raisins (Bengali Chana Dal) with Rice
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Ingredients
- 250 g yellow split peas
- 300 g basmati rice
- 2 tbsp desiccated coconut
- 2 tbsp raisins
- 2 tbsp ghee
- 2 bay leaves
- 0.5 tsp ground turmeric
- 0.5 tsp chilli powder
Nutrition (per serving)
- Calories
- 573 kcal
- Protein
- 20.4 g
- Carbohydrate
- 97 g
- of which sugars
- 5.7 g
- Fat
- 10 g
- of which saturates
- 6 g
- Fibre
- 8.7 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the yellow split peas and put them in a pan with the ground turmeric and 900ml water. Bring to the boil and simmer for 30-35 minutes, stirring occasionally, until soft.
- 2
Meanwhile, cook the basmati rice in plenty of boiling water for 10-12 minutes, then drain.
- 3
Melt the ghee in a small pan with the bay leaves and fry for 30 seconds, then stir in the desiccated coconut and raisins and fry for 2 minutes until the coconut is lightly toasted.
- 4
Stir this into the cooked split peas with the chilli powder and simmer for 5 minutes, mashing lightly, until thick and lightly sweet.
- 5
Serve with the rice.
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