Bengali Chholar Dal with Coconut

Ingredients

• 3/4 cup cup Chana dal (split chickpea lentils)
• 1/4 cup cup Fresh coconut, cut into thin slivers
• 2 tbsp tbsp Raisins
• 2 tbsp tbsp Ghee
• 1 tsp tsp Cumin seeds
• 2 whole Dried red chilies
• 1 whole Bay leaf
• 1 inch piece Cinnamon stick
• 2 whole Green cardamom pods
• 1 tbsp tbsp Ginger, grated
• 1/2 tsp tsp Turmeric powder
• 1 tsp tsp Sugar
• 3/4 tsp tsp Salt
• 2.5 cups cup Water
• 1 tsp tsp Ghee (extra, for finishing)(optional)

Instructions

1. 1

   Rinse the chana dal under cold water until the water runs clear, then soak it in water for 15 minutes while you prepare the other ingredients (part of the 25-minute prep time).

2. 2

   Drain the dal and add it to a pot with 2.5 cups water, turmeric, and a pinch of salt. Bring to a boil, skim any foam, then simmer partially covered for 25-30 minutes until the dal is tender but each piece still holds its shape.

3. 3

   While the dal cooks, heat 2 tbsp ghee in a small pan over medium heat. Fry the coconut slivers until golden (3-4 minutes), remove, then fry the raisins briefly until they puff up. Set both aside.

4. 4

   In the same pan, add the cumin seeds, dried red chilies, bay leaf, cinnamon stick, and cardamom pods to the remaining ghee. Sizzle for 30-45 seconds until fragrant, then add the grated ginger and cook for 1 minute.

5. 5

   Pour the tempered spice mixture into the cooked dal along with the fried coconut, raisins, sugar, and salt. Simmer gently for 5 minutes until the dal is thick but pourable, adding a splash of water if needed.

6. 6

   Finish with an extra teaspoon of ghee stirred through, and serve hot with steamed rice or luchi.