from Taste Buds

(Serves 2)

1cup colar dal (split Bengal gram or chana dal)
2 bay leaves
1 dried chili
2-3 cinnamon sticks
1 pinch asafetida powder
2tbsp golden raisins
2tbsp broken cashews
1sp ginger paste
1 pinch turmeric powder
1/2sp cumin powder
1/2sp sugar
1/2sp garam masala


1.      Soak the cholar dal in hot water overnight (7-8 hours). Drain the lentils.
2.      Heat ghee in a wok. Temper the ghee with bay leaves, dried red chili, cinnamon sticks, and a pinch of asafetida powder.
3.      When the nice aroma comes out, add the soaked lentils. Add the ginger paste, cashews, raisins, turmeric powder, cumin powder, and salt. Sauté for 2-3 minutes on medium heat. Take care not to over sauté the lentils or it will be difficult to boil.
4.      Add 2 cups hot water. Simmer covered for 25 minutes until the lentils are cooked but not soft and mushy (the lentils should remain whole).
5.      Add the sugar and garam masala powder. Garnish with 1sp of ghee.