Bengal Lentils November 19 2013
1 cup split yellow peas (chana dal), soaked in 2 cups water overnight
2 tablespoons ghee
1 tablespoon shredded coconut powder
Â½ teaspoon turmeric powder
Salt to taste
1 teaspoon sugar
1 cinnamon stick, broken into two pieces
Â½ teaspoon cumin seeds
1 bay leaf, dry, torn into two pieces
1 dry red chili, broken into two pieces
1 teaspoon fresh ginger, grated
Handful of raisins
Cook lentils (along with the soaked water) with 2 cups water on medium heat, once the mixture comes to a boil, reduce heat to low and cook partially covered. This may take about 45- 60 minutes, if the lentils start drying up, add another cup of water.
In a 3 qt sautÃ© pan, heat ghee and add whole spices. SautÃ© for 2-3 minutes.
Add lentils, turmeric, sugar, salt, coconut and ginger. Mix well. Bring it to a boil, adjust salt if needed. Add raisins and mix.
Note: Lentils should be semi-thick and not runny, thatâ€™s the consistency you are looking for.