Cholar Dal (Bengal Gram / Chana) Lentil Curry - Bong Style)

          This is a traditional dal prepared in every Bengali household, especially during special occasions. It can be enjoyed with hot luchis (pooris) or stuffed peas kachoris (koraishutir kochuri) during your weekend breakfast. It simply tastes divine. It also goes well with steamed rice or pulao. Please note this is a "no onion & no garlic" recipe. I always like to have this yummy dal with a dash of lime. 

• 1 cup chana dal (Bengal Gram Lentil)
• 1 tsp. ginger, chopped
• 1-2 whole dry red chillies
• 1-2 green chilies, slit
• 1" cinnamon stick
• 2-3 cardamoms
• 4-5 cloves
• 1/2 tsp. cumin seeds
• 3 tbsp. sliced coconut
• 2 bay leaves
• 1/2 tsp. turmeric powder
• 1 tsp. ghee
• 2 tbsp. mustard oil
• salt to taste
• 1/2 tsp. sugar 

          Soak the chana dal for an hour and boil till soft but not mushy. Heat oil and sauté the coconut slices till light brown. Drain and jeep aside. 

          Temper the same oil with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds.

           After they stops spluttering, add the ginger and sauté for a few seconds. Now add the boiled dal, salt, sugar, green chilies, 2 tbsp. of the fried coconut and turmeric powder.

           Simmer on a low flame for 2-3 minutes. When done, add ghee and serve, garnished with remaining fried coconut slices.