Narkol Diye Cholar Dal - SK Khazana

Ingredients list for Narkol Diye Cholar Dal - SK Khazana

• 3/4 cup Bengal gram (chana)
• 3 tablespoons Scraped coconut fresh
• 2 tablespoons Fresh coconut chopped
• 3 Bay leaves
• 2 tablespoons Mustard oil
• 1 tablespoon Ghee
• 1 teaspoon Cumin seeds
• 1 inch stick Cinnamon
• 2 Dried red chillies
• 1-2 Green cardamoms
• 1-2 Cloves
• 3/4 teaspoon Green chilli paste
• a pinch Asafoetida
• Sugar
• teaspoon Ginger grated
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Cumin powder
• 1/2 teaspoon Coriander powder
• Bengali garam masala powder for sprinkling
• 1-2 for garnish Green chillies slit
• for garnish Fresh coriander sprigs

Method

1. Take Chana Dal in a bowl and wash thoroughly with sufficient water and transfer into a pressure cooker. Add 1½ cups water and soak for 10 minutes.
2. Add 1 tbsp scraped fresh coconut and 1 bay leaf, cover the cooker and cook under pressure till 4-5 whistles are released. Allow the pressure to reduce completely.
3. Heat mustard oil in a non-stick pan and let the oil smoke. Add chopped coconut and sauté till golden brown. Transfer into a bowl and set aside.
4. Add ghee to the oil remaining in the pan, add cumin seeds, remaining bay leaf, cinnamon stick, dried red chillies, green cardamoms and cloves .
5. Add remaining scraped coconut and sauté well. Add green chilli paste and asafoetida and mix well.
6. Add sugar and grated ginger, mix well and sauté till the sugar dissolves and the mixture caramelizes slightly. Add turmeric powder, cumin powder and coriander powder, mix well and saute for a few seconds.
7. Add the cooked dal and mix well. Let the mixture simmer for 2-3 minutes. Take the pan off the heat.
8. Transfer the prepared dal into a serving bowl and drizzle ghee on top. Top with fried coconut pieces, and sprinkle a little Bengali garam masala powder. Garnish with slit green chillies and coriander sprig and serve hot.