Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Chick peas, soaked
1/4 ts Turmeric
1 ea Green chile
1/2 ts Salt
2 ts Cumin, ground
2 tb Raisins
1 1/2 tb Vegetable oil
1 ea Bay leaf
1 ea Dried red chile
5 ea Cardamom pods
1 ea 2" cinnamon stick
2 ea Cloves
1/4 ts Kalonji seeds
1 tb Green chile, seeded minced
2 tb Coconut, shredded
1/4 ts Garam masala
Ghee, optional

Cook chickpeas in water with turmeric whole chile for about 1 hour
or until they are very tender. Discard whole chiles. Add salt
cumin remove from heat.

Puree one cup of the dal mixture in a blender, adding a little water
if necessary. Return to the pan, add raisins bring back to a
simmer. Keep warm.

Heat oil in a small skillet. Fry bay leaf red chile until the chile
darkens. Fry cardamom, cinnamon cloves for 5 seconds. Add kalonji
fry a few seconds longer. Turn heat to low add minced chile
coconut. Cook for a few seconds, stirring constantly. Remove from
heat pour over the dal. Simmer a couple more minutes remove from
heat. Garnish with lemon wedges, sprinkle with cilantro ghee
serve.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"

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