In these difficult times of a wold over lock down, simple food cooked well gives a lot of comfort. This form of yellow split pea lentils is made in the eastern state of West Bengal , India . I have learnt this recipe from a close friend as my husband absolutely loves it. The preparation is simple and the addition of coconut pieces roasted in ghee gives it an absolutely divine taste. This flavour packed dal is traditionally served with a Luchi or a deep fried , all purpose flour bread but goes equally well with hot steamed rice or chapatis.
Ingredients :- 1 cup Chana Dal
1/2 tsp Turmeric Powder
1/4 cup green peas
Salt to taste
For tempering :-
3 tbsp Ghee
1/4 cup Fresh Coconut Chopped into small pieces
1 tsp Cumin Seeds
1/4 tsp Hing or asafoetida
4-5 Dry Red Chillies
3-4 Cloves
1 inch Cinnamon
2-3 Green Cardamom
2 Bay Leaf
1/2 tsp garam masala
1 tsp Green Chilli Chopped
1 tbsp Raisins
1 tsp Sugar
Method :-
Wash well and soak the dal for a couple of hours and then cook it in a pressure cooker with about 3 cups of water , green peas , turmeric powder and salt for 4-5 whistles. The dal should be well cooked but should not be pasty. In a pan heat the ghee and fry the coconut pieces till they are golden in colour and then keep them aside. In the remaining ghee , add the dried red chillies and cumin seeds along with hing and allow the cumin to crackle. Add the bay leaves, cinnamon, cloves, cardamom and green chillies and allow them to fry for a few seconds. Fry the raisins for another second and add the tempering to the cooked dal along with the sugar. Add the garam masala and the fried coconut pieces to it and mix well. Serve hot with chapattis or steamed rice.