Bengali Chhola’r Daal

Ingredients

• 200 gm Bengal Gram or Chana Daal
• 4-5 tbsp Oil
• 1 tsp Cumin Seeds
• 1/8 tsp Asafoetida or Hing
• 1 nos Black Cardamom
• 3-4 nos Cloves
• 1 piece Star anise
• 1 small piece (about 3cm) Cinnamon stick
• 2 nos Bay Leaves
• 2 nos dry Red Chillies
• 1 tsp Ginger Garlic paste
• 1 tsp Kashmiri Red Chilli powder
• 1/2 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Salt
• 200 ml hot water
• 2-3 Green Chillies
• 20 gm Coconut
• 20 gm Golden Raisins
• 1 tsp Sugar
• 1/4 tsp Bengali Garam Moshla
• 1-2 tbsp chopped Coriander Leaves

Steps

1. Rinse bengal gram or the chhola'r daal and soak for atleast 2-3 hours. After the stipulated time, strain it and add it to a pressure cooker with salt. Boil until done yet firm and not mushy.
2. Before you begin the actual cooking, make a spice slurry with ginger garlic paste, cumin, coriander, turmeric and red chilli powders. Also slice the coconut and green chillies.
3. Heat oil preferably mustard in a pot. Once it starts to smoke lightly and changes to a pale yellow colour, add the coconut and fry until golden brown. Remove and set aside. Alternatively dessicated coconut also can be used but should be toasted.
4. Temper the same oil with red chillies, cumin, cinnamon, cardamom and cloves. Also stir im a little of hing or asafoetida. Now add the spice slurry and cook until the raw smell fades away. Add the chopped onions and green chillies and raisins too and continue frying until the oil separates.
5. Pour in cooked dal along with the water and cook until it bubbles and thickens. You need to adjust the flame and cook and see to it that the daal shouldn't overcook and get mushy. It should be soft yet firm in texture. Water should be added accordingly to maintain a perfect consistency. Keep an eye on this while you do it and increase the flame to a high if needed to dry it up.
6. Add sugar and ghee before stirring in the coconut and the Bengali garam masala with some chopped coriander leaves. Allow the daal to remain covered for about 2-3 minutes before serving.
7. Serve it piping hot at mealtimes. Enjoy!