← Nouns Cooking · Indian

Ingredients

• 200 g Chana dal (split Bengal gram), soaked for 1 hour
• 900 ml Water
• ½ tsp Ground turmeric
• 2 tbsp ghee (or mustard oil)
• 50 g fresh coconut, cut into small slivers
• 2 tbsp Raisins
• 1 tsp Cumin seeds
• 2 Bay leaves
• 2 Dried chillies
• 1 small cinnamon stick
• 3 green cardamom pods
• 3 Cloves
• 1 pinch Asafoetida (hing)
• 2 cm piece Ginger, grated
• 1 Green chilli, slit
• 1 tsp Salt
• 2 tsp Sugar
• ½ tsp Garam masala

Method

1. Simmer the drained dal in the water with the turmeric for 30–35 min (or 2 whistles in a pressure cooker) until soft but still holding its shape.
2. Heat the ghee in a pan over medium heat and fry the coconut for 3–4 min until golden. Add the raisins for 30 seconds until they puff, then lift both out.
3. In the same ghee, fry the cumin, bay leaves, dried chillies, cinnamon, cardamom and cloves for 30 seconds, then the asafoetida, ginger and green chilli.
4. Pour in the cooked dal with its liquid, add the salt and sugar and simmer for 8–10 min, until thick but pourable.
5. Stir in most of the coconut and raisins and the garam masala, top with the rest and serve with luchi or rice.

Tips

• The grains should stay separate yet soft; don’t mash the dal.

Sources

Written in our own words after cross-checking these recipes:

Archana's Kitchen Bong Eats Whisk Affair