Bengali Cholar Dal

250 gms Chana Dal/ Bengal gram
1.2 litres water
2-3 cloves
1 tsp turmeric powder
Salt to taste
1 heaped tsp sugar
2 tbsp mustard oil or vegetable oil
1 bay leaf
1 tsp cumin seeds
2 green chillies slit lengthwise
30gms grated coconut
1 heaped tbsp raisins
1 tbsp chopped coriander for garnish

for the spice mix:
1 inch cinnamon stick
5-6 cardamom pods seeds only

Add the lentils and water to a medium saucepan. Bring to a boil over a medium heat stirring often. Simmer and add the cloves, turmeric, salt & sugar. Continue cooking for a further hour and 15 minutes until the dal is soft stirring often making sure it doesn’t stick to the bottom of the pan. Turn the heat off and mash roughly with a potato masher or back of a fork.

To make the ground spice mix; heat a frying pan over a low flame. Break the cinnamon stick and chillies to smaller pieces. Add the cardamom seeds along with the cinnamon and red chillies to the pan. Keep the heat on low giving the pan a few shakes every couple of minutes. Roast the spices for 7-8 minutes. Cool slightly and tip it in a coffee grinder to make a fine powder. Set aside.

n a heavy bottom non stick pan heat the oil over medium flame; add the bay leaf and cumin seeds cooking until they sizzle for a few seconds. Now add the green chillies and stir for 2-3 seconds. Add the coconut frying for a minute or so until it start to turn light brown

Slowly pour in the cooked chana dal stirring well. Bring it to a boil, add the raisins and the ground spice powder. Simmer on a low heat cooking for 10 minutes with a lid on. Stir a few times as it simmers making sure it doesnt stick to the bottom of the pan. Check seasoning and garnish with fresh coriander. Serve parathas, luchis or steamed rice

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