This coconut flavored split Bengal gram is a favorite of the Bengalis
- Chana dal (split Bengal gram) – 1¼ cups
- Water – 3 cups
- Ground turmeric – ¾ teaspoon
- Table salt – to taste
- Sugar – 2 ½ teaspoons
- Melted ghee – 3 tablespoons
- Fresh coconut, cut into ¼-inch pieces – ¾ cup – ¼
- Cloves – 4 no
- Cinnamon stick – 1 inch
- Black cardamom pods – 1 no
- Cumin seeds – ½ teaspoon
- Bay leaves – 2 no
- Dried red chiles, – 2 no
- Green chiles, slit – 2 no
- Fresh ginger paste – 1 teaspoon
- Kishmish (raisins) – 1 teaspoon
- Place the chana dal in a deep bowl, wash it in plenty of water 2-3 times and drain. Add 4 cups of water and soak the dal for 1 hour. Drain the dal in a colander and set aside.
- Place a non stick medium sized deep pan over high heat. Pour 3 cups of water in the pan and bring it to a boil. Add the drained dal and when the mixture comes to a boil, reduce heat to medium, cover the pan with a lid and cook the dal for 10-15 minutes or until it is just done or soft. Take care that the dal grains do not get mashed.
- Add the ground turmeric, salt and sugar to the dal and simmer on low heat till most of the water is absorbed and the dal is thick in consistency.
- Place a non stick medium sized frying pan over medium heat and pour in 2 tablespoons of ghee. When small bubbles appear at the bottom of the pan, lower the heat to low, add the coconut pieces and sauté till golden brown. Drain on an absorbent paper and set aside.
- Add the remaining ghee to the same frying pan and place on medium heat. When small bubbles appear at the bottom of the pan, reduce the heat to low and add the cloves, cinnamon, black cardamom, cumin seeds, bay leaves, red chiles and green chiles and sauté for 2 minutes or till fragrant. Remove from the stove top and pour these spices over the dal in the deep pan. Mix well with a ladle.
- Add the ginger paste, fried coconut pieces and raisins to the dal and simmer for another 5 minutes on low heat.
- Take it off from the stovetop and pour the dal in the serving bowl and serve immediately with luchis or steamed rice.