| Serves: 4
Cooking time (approx.): minutes
Style: Indian Vegetarian (Bengali)
1 cup(s) split Bengal gram (chola dal)
3 cups water
½ teaspoon(s) each of turmeric powder and sugar
3 red chillies broken
3 cloves
½" stick cinnamon
1 green cardamom(s) powdered |
1 teaspoon(s) cumin seeds
1" piece ginger finely chopped
1 green chilli(es) finely chopped
3 tablespoons oil
1 tablespoon(s) grated fresh coconut
salt to taste |
- Soak the split Bengal gram in the water for a few minutes. Place the soaked split gram with the water (do not drain) in a heavy-bottomed vessel on high heat along with the cloves, cinnamon, cardamom powder, turmeric, sugar and salt. Let it come to a boil. Reduce the heat, cover and cook on low heat for 15 minutes or till the gram is soft but the grains are yet separate. Keep aside.
- For the tempering, heat the oil in a pan till very hot . Add the cumin seeds and let them splutter. Now, add the red chilli bits, chopped green chilli(es) and ginger. Fry on low heat for 2 minute(s).
- Add the tempering to the cooked gram and mix well. Cook covered on low heat for 5 minutes. Mix in the fresh grated coconut just before serving.
Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti). |
