1 cup Channa daal ( Split yellow Bengal lentils ) 1 tsp sugar salt to taste 1/2 tsp Garam masala 1/2 tsp turmeric powder 2 tsp Cumin and coriander powder ( dhanajeera powder) 1 tbsp ghee 1/2 tsp each mustard and cumin seeds pinch of hing ( asafoetida ) 2 tbsp fresh grated coconut few cloves, cardamom pods, bay leaves, small Cinnamon bark and dry red chillies
Method:- Wash the daal and soak about 3-4 hours. Put soaked daal in a pan and leave it to cook with 3-4 cups of water on a low heat for at least 40-45 minutes. ( I used a pressure cooker, cooks in very less time ) When daal is well cooked nice and soft, add sugar, salt, turmeric, cumin and coriander powder and garam masala. Cover the lid and let it cook for another 4-5 minutes. Now heat ghee in another small pan, add all the whole spices, bay leaves, seeds when they crackle add pinch of hing. Now add fresh coconut and roast it till light brown. Add everything into cooked daal. Mix well and cover the lid again. Cook further 2-3 minutes. Serve hot with steamy rice. Enjoy !!
