Narkel diye Cholar Dal or tempered lentils with fried coconut chips and raisins
The dish has a nutty flavour and can be either savoury or sweet
| PREP TIME | 1 h |
|---|---|
| COOK TIME | 25m |
| SERVES | 6 |
300 gms split Bengal gram
1 green chilli
1 red chilli
1/2 inch ginger (grated)
1 tsp cumin seeds
1 tsp Bengali garam masala powder (a grind of green cardamoms, cinnamon sticks, cloves, taken in equal proportions)
1/2 tbsp Bengali bhaja masala powder (a fresh grind of roasted coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, bay leaf and dry red chilli)
1 bay leaf
1/4 tsp turmeric
1 tsp sugar
salt to taste
2 tbsp clarified butter
For the tempering
1 tbsp vegetable oil
1/4 coconut (chopped into small pieces)
50 gms brown raisins (soaked in water)
Wash the lentils thoroughly and drain the water. Then, add salt, turmeric, chilli, and water to cook the lentils until they are tender and soft.
It is recommended to use a pressure cooker for this preparation. Adjust the amount of water to achieve a thick consistency.
Next, add clarified butter to a pan and heat it over a medium flame. Add bay leaf, grated ginger, red chilli, and cumin seeds. Once the seeds start spluttering, turn off the flame and stir the mixture into the cooked lentils.
In another pan, heat vegetable oil and add coconut pieces and raisins. Stir the mixture to prevent burning, and keep it aside.
After that, add garam masala and sugar to the cooked lentils, and check for salt and water if required. Cook the lentils over a low flame for about 5 minutes.
Just before removing the lentils from the flame, add a teaspoon of clarified butter and sprinkle a pinch of bhaja garam masala. Finally, add the fried coconut pieces and raisins to the lentils and serve hot.
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