NARKEL DIYE CHOLAR DAL / CHANA DAL WITH COCONUT

It's a very popular and authentic Bengali recipe, it is not for every day dal, from any social feast to Durga puja bhoj, every special occasion it is in the menu. Chana dal prepared in different ways throughout the India. But this preparation is very specific to Bengal, has a sweet in taste and charming colour of this dal will drive any foodoholic crazy. Goes very well with luchis, kachories and rotis.

INGREDIENTS:
1/2 Cup Bengal Gram Lentils (chana dal)
3 tbsps shredded Coconut
1/2 Tomato (chopped)
2 Bay leaves
1&1/3 tsps Cumin seeds
A pinch of Asafoetida
2 whole dry Red Chillies
1/3 tsp Turmeric powder
1 Clove
1 Green Cardamom
1/2" Cinnamon
1/2 tsp Ginger paste
2 tsp Sugar
1 tbsp finely chopped Cilantro (coriander leaves)
1 tbsp Oil
1 tsp Clarified Butter (ghee)
Salt to taste


METHOD:
Wash Bengal gram lentils. Pressure cook the lintils upto 5-6 whistles. Let it cool naturally.

Dry roast 1tsp cumin seeds, 1 dry red chilli, clove, cardamom and cinnamon for 3-4 minutes. Pound coarsely. Set aside.

Heat oil in a frying pan. Add 1 dry red chilli, 1/3 tsp cumin seeds, asafoetida and bay leaves in it. Saute for 30-40 seconds. Add coconut and fry for 20-30 seconds. Now add ginger paste followed by chopped tomato, salt and sugar in it. Saute till tomatoes leaves oil.

Add coarsely pounded spices in it. Stir for a minute. Pour cooked Bengal gram in it. Fold well. Add 1/2 cup hot water (if needed) and let it boil for few minutes.

Reduce the heat and cook it for another 2-3 minutes. Add clarified butter and cilantro, fold nicely. Switch off heat now.

Serve hot with puri/luchi/kachori, paratha, roti or rice as you like.