### TranslatedIngredients: 1 cup Chana dal (Bengal Gram Dal) - washed,1 tablespoon Raisins,2 tablespoon Dry coconut (kopra) - sliced,3 Cardamom (Elaichi) Pods/Seeds,2 inch Cinnamon Stick (Dalchini),3 Bay leaves (tej patta),2 teaspoons Ginger - grated,3 Green Chillies - slit,2 teaspoons Cumin seeds (Jeera),1 teaspoons Turmeric powder (Haldi),3 Dry Red Chillies,1/2 tablespoon Mustard oil,1/2 tablespoon Ghee,1 teaspoon Sugar,Salt - to taste ### PrepTimeInMins: 5 ### CookTimeInMins: 20 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Bengali Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making Narkel Diye Cholar Dal, Soak the dal for 5 to 6 hours.Pressure cook the dal with a little salt and turmeric until just cooked, take care that the dal does not become too mushy.Heat a little oil in a heavy bottomed pan and shallow fry the coconut slices till a gorgeous golden. Drain and set aside.Heat the ghee-oil mixture in a pot. Throw in the crushed cinnamon and cardamom. Once they release their aroma, add the bay leaf, cumin seeds, dry red chillies and allow to splutter.Add the grated ginger and green chillies, saute for a while and then gently pour the dal.Simmer the dal over low flame, occasionally stirring, for about 5 to 7 minutes.Add the raisins, sprinkle in the sugar and adjust the salt. (The dal is meant to have a thick consistency, you would not want it to be too thin). Finish with fried coconuts and serve hot.Enjoy Narkel Diye Cholar Dal along with Steamed Rice and Begun Bhaja for a weekday meal.
