Cholar Dal with a Twist - Bengali Style (Chana Dal / Bengal Gram Lentil Fry)

         
          
          This is cholar dal prepared with a tempering of Radhuni, a spice used in Bengali cuisine. It is called Ajmud / wild celery seeds. I generally use it in the panch phoron mix. It gives a nice flavour to any dish. A great substitute to some extent can be panch phoron. 

• 1 cup chana dal, soaked for 30 minutes
• 2 tsp. mustard oil
• 1 tsp. radhuni (wild celery)
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ghee (clarified butter)
• green chilies & coriander leaves to garnish

          Pressure cook the dal with 1 1/2 cups water for 3-4 whistles till soft but not too mushy. Keep aside.

          Heat oil in a pan and temper with radhuni. After a few seconds, add the ginger and green chilies and saute for a minute.

           Then add the dal, salt and turmeric powder. Simmer on low flame for 2-3 minutes. Then add the ghee and mix well. Serve, garnished with green chilies and coriander leaves.