Back to 4 servings Dal 1 cup chana dal (split Bengal gram), soaked 1 to 3 hours in room-temperature water, drained 2.5 cups water, plus more to adjust consistency 0.5 teaspoon ground turmeric 1.25 teaspoons salt, plus more to taste 1 teaspoon sugar, add near the end; more if you like it sweeter Tempering 0.5 cup fresh coconut, cut into thin slivers or batons; not grated 2 tablespoons mustard oil, or neutral oil; heat until it just smokes 1 tablespoon ghee, divided 1 teaspoon cumin seeds 1 teaspoon mustard seeds, optional 2 bay leaves 1 inch cinnamon stick 4 green cardamom pods, lightly crushed 4 cloves 2 dried red chilies, whole 1 tablespoon grated fresh ginger 1 teaspoon ground cumin 0.25 teaspoon ground turmeric, second addition, for the tempering Finish 2 tablespoons raisins, golden or black 2 green chilies, slit lengthwise, optional 0.5 teaspoon Bengali garam masala, or a pinch of cardamom, cinnamon and clove ground together 1 tablespoon ghee, to finish 1 tablespoon chopped fresh cilantro, for garnish
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1 Step 1: Rinse the chana dal in running water, then soak it in fresh water for 1 to 3 hours, and drain well.2 Step 2: Cook the drained dal with the water and turmeric only, with no salt or sugar yet. In a pressure cooker, cook 3 to 4 whistles on medium after full pressure is reached; in an Instant Pot, cook on high pressure for 15 minutes with a 10-minute natural release; in an open pot, simmer partly covered for 45 to 60 minutes. The grains should be tender but hold their shape.3 Step 3: Melt 1 tablespoon of the ghee in a small pan over medium heat. Drop in the raisins and fry for just 4 to 6 seconds, until they puff up. Remove them immediately and set them aside.4 Step 4: Heat the mustard oil in a skillet until it begins to smoke lightly, then turn the heat down to medium-low. Add the coconut slivers and fry, stirring often, for about 3 minutes, until they turn deep golden. Transfer them to a plate while they still look slightly underdone, because they continue to darken off the heat.5 Step 5: In the same oil, fry the cumin seeds and mustard seeds until they sputter, then add the bay leaves, cinnamon, cardamom, cloves and dried red chilies. Fry for 20 to 30 seconds.6 Step 6: Add the grated ginger, ground cumin and the second measure of turmeric, with a splash of water to keep them from scorching. Cook for about a minute.7 Step 7: Scrape the spiced oil into the pot of cooked dal and stir in the salt. Simmer for 3 to 4 minutes, mashing a portion of the lentils against the pot wall with a ladle to give the dal a thicker body.8 Step 8: Stir in the sugar, then half the fried coconut and the raisins. Add the green chilies, if using, 30 seconds before the end.9 Step 9: Remove from the heat and stir in the garam masala and the remaining tablespoon of ghee. Loosen with a splash of boiling water if too thick, cover and rest for 10 minutes.10 Step 10: Top with the remaining coconut and cilantro, and serve hot.getsaucepan.com/r/90a3266e-026f-53ff-89d2-69762715b41c
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