CHOLA DHAL

CHOLA DHAL (Bengal gram with coconut)

INGREDIENTS

2 tablespoons ghee, ¼ cup coconut cut into ¼ cm. thick ½ cm squares, 5 tablespoons mustard oil, 4 whole dry red chilies, 3 bay leaves, 6 cloves, 2 sticks (2 ½ cms each) cinnamon, 4 green cardamoms, 1 teaspoon cumin seed, 10 grams ginger chopped, 6 green chilies slit, 15 grams jiggery crushed, 2 cups Bengal gram washed, 1 teaspoon turmeric powder, 3 ½ teaspoons salt, 3 ¼ water.


PREPARATION

1. In pan heat 1 tablespoon ghee for about 1 min. add coconut pieces and fry till light brown. Remove and keep aside.

2. Heat oil in cooker for about 2 min. adds red chilies, bay leaves, cloves, and cinnamon, cardamom and cumin seeds. Stir for a few seconds. Add fried coconut and all other ingredients except water and remaining ghee (1 tablespoon). Stir and fry for about 2 min. add water. Stir once.

3. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 min.

4. Remove cooker from heat. Allow to cool naturally.

5. Open cooker. Pour remaining ghee (1 tablespoon) evenly over dhal. Serve hot.