Chholar Dal
bengali, indian, main dish, vegetarian
1 cup chick peas, soaked
1/4 teaspoon turmeric
1 green chile
1/2 teaspoon salt
2 teaspoon cumin, ground
2 tablespoon raisins
1 1/2 tablespoon vegetable oil
1 bay leaf
1 dried red chile
5 cardamom pods
1 2 cinnamon stick
2 cloves
1/4 teaspoon kalonji seeds
1 tablespoon green chile, seeded & minced
2 tablespoon coconut, shredded
1/4 teaspoon garam masala
1 ghee, optional
Cook chickpeas in water with turmeric & whole chile for about 1 hour or until they are very tender. Discard whole chiles. Add salt & cumin & remove from heat.
Puree one cup of the dal mixture in a blender, adding a little water if necessary. Return to the pan, add raisins & bring back to a simmer. Keep warm.
Heat oil in a small skillet. Fry bay leaf & red chile until the chile darkens. Fry cardamom, cinnamon & cloves for 5 seconds. Add kalonji & fry a few seconds longer. Turn heat to low & add minced chile & coconut. Cook for a few seconds, stirring constantly. Remove from heat & pour over the dal. Simmer a couple more minutes & remove from heat. Garnish with lemon wedges, sprinkle with cilantro & ghee & serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
Yield: 4 servings