|1 cup||Chick peas, soaked|
|1 each||Green chile|
|2 teaspoons||Cumin, ground|
|1½ tablespoon||Vegetable oil|
|1 each||Bay leaf|
|1 each||Dried red chile|
|5 eaches||Cardamom pods|
|1 each||2" cinnamon stick|
|¼ teaspoon||Kalonji seeds|
|1 tablespoon||Green chile, seeded & minced|
|2 tablespoons||Coconut, shredded|
|¼ teaspoon||Garam masala|
Cook chickpeas in water with turmeric & whole chile for about 1 hour or until they are very tender. Discard whole chiles. Add salt & cumin & remove from heat.
Puree one cup of the dal mixture in a blender, adding a little water if necessary. Return to the pan, add raisins & bring back to a simmer. Keep warm.
Heat oil in a small skillet. Fry bay leaf & red chile until the chile darkens. Fry cardamom, cinnamon & cloves for 5 seconds. Add kalonji & fry a few seconds longer. Turn heat to low & add minced chile & coconut. Cook for a few seconds, stirring constantly. Remove from heat & pour over the dal. Simmer a couple more minutes & remove from heat. Garnish with lemon wedges, sprinkle with cilantro & ghee & serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
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