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This dal can also be made light by replacing the ghee with oil and the thickened milk with regular milk to the dal also.
- Combine the coconut with 1 cup of hot water, mix well and keep aside for 50 minutes.
- Blend in a mixer till smooth and keep aside.
- In a deep pan, boil the milk till it reduces to half. Keep aside.
- Pressure cook the kabuli chana till they are cooked and soft. Allow the steam to escape before opening the lid and mash the chana lightly.
- Keep aside.
- Heat the ghee in a kadhai and add the cardamoms, cloves and cinnamon and saute for few seconds.
- Add the onions and saute on a medium flame, till they turn transparent.
- Add the salt, chilli powder, coriander powder, garam masala and green chillies, mix well and saute for more 2 minutes.
- Add the chana, mix well and bring the dal to boil.
- Add the coconut milk and the thickened milk, mix well and cook for 5 minutes.
- Serve ho garnished with coriander.
This recipe was contributed by nasim2001 on 27 Jul 2011
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