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It is an authentic Bengali recipe. Chana dal cooked with whole garam masala and coconut. Goes well with puri. Can also be had with rice too, accompanied with begun bhaja (brinjal fry)
- Pressure cook the soaked chana dal till soft but not mushy.
- Heat oil in a pan and temper with cumin seeds, cinnamon, cardamom, cloves, bay leaves and red chillies.
- After they stop spluttering, add the ginger and coconut and saute till the coconut turns slightly brown.
- Add the cooked dal, salt, sugar, turmeric powder and 1/2 cup water.
- Simmer for 5 minutes in low flame.
- When done, add ghee and serve.
This recipe was contributed by BETHICA DAS on 07 Apr 2013HI, I AM BETHICA DAS, LIVING IN SHARJAH WITH MY HUSBAND, PIJUSH DAS, WHO IS A SENIOR LECTURER AT A B...
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