Bengali Cholar dal

I've always loved the Bengali Cholar dal. I made it today after a very, very, very long time, and just had to post it here.

1 measure channa dal

2 bay leaves

1 stick cinnamon

1 tsp haldi powder

1 tsp red chilli powder

1 tsp ghee

2 red chillies

1 tsp jeera

1 tbsp grated coconut

Salt and sugar to taste

Pressure cook the channa dal with bay leaves, cinnamon stick, haldi powder and red chilli powder, till the dal is soft.

Heat the ghee, add jeera, and when it starts spluttering, add the whole red chillies and the coconut and roast lightly till the coconut starts turning brown.

Pour the cooked dal into the pan, and let it simmer for about 10 minutes. Adjust salt and sugar to taste.

Ideally, it should be had with hot luchis, but rotis will do in a pinch.

Unlike most Indian dals, this one should not be too runny. You can also add raisins with the coconut, but I don’t because nobody in the family likes it much.