Ingredients

1 cups split chana dal

3 cups water

½ teaspoons each of turmeric powder and sugar

3 red chilies broken

3 cloves

½" stick cinnamon

1 green cardamom powdered 

1 teaspoons cumin seeds

1" piece ginger finely chopped

1 green chili finely chopped

3 tablespoons oil

1 tablespoons grated fresh coconut or small pieces of fresh coconut

Salt to taste 

Method

1. 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.

2. For the tempering, heat the oil in a pan till very hot. Add the cumin seeds and let them splutter. Now, add the red chili bits, chopped green chilies 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.

Serve hot with: Green Peas Rice, white rice or pooris.

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