Chholar Daal

A special occasion like the Naboborsho (New Year) calls for a special daal like the Chholar Daal. I wonder how this daal got itself relegated to special occasions.

Ingredients:
Chhola or Chana Daal (Bengal gram) – 1 cup (soaked overnight)
Shredded coconut – 3 tbsp
Ginger paste – 1 tsp
Bay leaf -- 1
Dry red chili – 3
Cumin seeds – 2 tbsp
Ground coriander – 1 tbsp
Turmeric – 1 tsp
Salt & Sugar -- to taste
Ghee – 1 tbsp
Oil

Procedure:
Heat oil in a pan.

When oil is hot enough add the red chilies and let them turn black.

Now add the bay leaf and the cumin seeds.

When the cumin seeds have stopped sputtering add the shredded coconut and fry until the coconut starts to brown. Don’t let it brown all the way.

Now add the daal and mix well.

Next add the coriander powder, turmeric, salt and sugar.

Add water. Cover with a lid and let the daal simmer on low heat.

When daal is almost done add the ginger paste and cook until the daal is done all the way through.

Add a tbsp of ghee and serve.