- 1 cup Chana dal or Bengal gram lentil
- ¼ cup of freshly grated coconut (but in this recipe, I used the dried coconut because it’s easily available in my local grocery store)
- 2-3 green chillies
- 2 tbsp. ginger paste
- ½ tsp turmeric
- 1 ½ tbsp. mustard oil or vegetable oil
- 1 tsp Ghee
- Salt and Sugar to taste
- ½ tsp cumin seeds
- 1 dry red chilli
- 2 small bay leaves
- 1-2 bark of cinnamon
- 2-3 green cardamom
- 3-4 cloves
- ¼ tsp Asafoetida/ Hing
- Add 2 cups of water in a pressure cooker, transfer the soaked lentil into the cooker, sprinkle salt and turmeric powder, and put the lid on.
- Place the cooker on the stove over high heat and let wait for one to two whistle, remove from heat and let the pressure go down all by itself or You can boil the lentil in an open pot. Fill a heavy-duty pot with water, add the soaked lentil, sprinkle salt and turmeric powder, and set it on the stove over high heat. When it comes to a rolling boil, it will form some froth, with the help of a ladle clean all the froth, reduce the temperature, cover partially with a lid and let it boil.
- Lentil will be tender, but it should hold its shape.
- Heat some oil in a skillet, add ghee when ghee melted 1st add cumin seeds, then the rest of tempering. Give a stir to release flavour.
- Add Coconut, over medium heat cook for few seconds, sprinkle little bit salt just for coconut.
- When coconut changes its colour and releases fragrant, add boiled lentil to it, add about 1 cup of water and over high heat cook for few minutes.
- When everything bubbled up, add sugar, green chillies, reduce the temperature to medium-low, partially cover with a lid and let it simmer for further few minutes to incorporate everything together and the Dal becomes little thick.
- Remove from heat and give 5-10 minutes standing time before serve.
Enjoy with your favourite bread.