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1 cup Split Bengal Gram Dal (Chola Dal)
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3 cups Water
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½ tsp. Turmeric Powder (Pisi Haldi)
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½ tsp. Sugar
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3 Dried Red Chillies (broken in pieces)
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3 Cloves (Loung)
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½" stick of Cinnamon (Dal Cheeni)
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Powder from 1 Small Green Cardamom (Choti Ilaichi)
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1 tsp. Cumin Seeds (Saabut Sufaid Zeera)
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1" piece of Ginger (Adrak)
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1 Green Chilli (finely chopped)
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3 tbsp. Cooking Oil
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1 tbsp. Fresh Coconut (grated)
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Salt (to taste)
1) Soak the split bengal gram dal 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 powder, sugar and salt. Bring it to a boil. Reduce the heat, cover and cook on low heat for 15 minutes or until the gram is soft but the grains are yet separate. And set aside.
2) For the tempering, heat the oil in a pan until it is very hot. Add the cumin seeds and let them splutter. Then, add the red chilli bits, chopped green chillies and ginger. Fry on low heat for 2 minutes.
3) 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.
