Bengali Coconut Chickpea Curry (Cholar Dal) | Festive Indian One-Pot Dish

Cook the basmati rice in double the amount of lightly salted water according to the package instructions until tender, then keep covered to keep warm.

Heat the ghee butter in a deep frying pan or pot over medium heat. Add the coconut chips and cashews, then toast for 1-2 minutes, stirring constantly, until golden brown. Set half aside on a separate plate for serving.

Add the bay leaves, ground cumin, finely grated fresh ginger, and the lengthwise-split chili to the spiced ghee remaining in the pan. Sauté for about 1 minute until the aromas are intensely released.