Bengali Special Dal (Cholar Dal)

Serves 4-6

This dish is a favorite at weddings and special occasions.

• 1 cup split yellow peas (channa dal)
• 1/2 teaspoon turmeric
  
  
• 1 tablespoon ghee or butter, divided
• 1/4 cup dried coconut chips
  
  
• 1 teaspoon salt
  
  
• 2 dried Indian red chiles
• 1/2 teaspoon cumin seeds
• 1-inch piece cinnamon stick
• 3 cardamom, cracked open
• 3 cloves
• 2 bay leaves
• 1 green chile, cut in half, preferably serrano
  
  
• 2 teaspoons ginger paste
• 1 tablespoon raisins

1. Clean and pick through dal for any small stones and grit. Rinse several times in cold water until water is fairly clear. Soak in 3 cups water in a saucepan for 30 minutes.
2. Bring to a boil over medium-high heat, skimming froth off surface. Reduce heat to medium. Stir in turmeric and simmer, partially covered, until dal is tender and there is about ½ cup water in pan, about 35-40 minutes. Mash a few peas with the back of a spoon. Add 1 ½ cups water and salt. Return to a boil. Reduce heat to low, cover and simmer.
3. While dal is simmering, heat 1 teaspoon ghee in a skillet and sauté coconut chips until golden. Remove from skillet and set aside.
4. In the same skillet, heat remaining ghee over medium heat. Add red chiles, cumin, cinnamon, cardamom, cloves, bay leaves and green chiles. Sauté 1 minute, until fragrant. Pour into dal.
5. Stir in ginger paste and raisins. Cover and simmer until dal thickens to the consistency of oatmeal. If dal gets too thick, add a little hot water to return to desired consistency.
6. Sprinkle with coconut chips and serve hot.

Note: Coconut chips are available at health food stores and in Indian markets.

Leftover dal can be refrigerated and will almost solidify. Can be reheated in the microwave or on top of the stove over low heat. Do not add water to thin, until dal is steaming hot as dal starch will liquefy when reheated.

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