1/2 cup Chana Dal (cholar dal / Bengal gram)1/4 teaspoon Turmeric Powder2 tablespoons sliced Fresh Coconut7-8 Raisins4-5 Cashew nuts1/2 teaspoon Cumin SeedsA small pinch of Asafoetida (hing), optional1 small piece of Bay Leaf2-inch piece of Cinnamon2 Cloves2 Green Cardamoms1/2 teaspoon grated Ginger1 Dry Red Chilli1 Green Chilli, slit vertically1/2 teaspoon Sugar or to taste1 tablespoons Oil1/2 teaspoon Ghee1/2 teaspoon Salt or to taste1 cup + 1/2 cup WaterDirections
Wash and soak chana dal in water for 30 minutes.
Drain water and pressure-cook it with 1-cup water, turmeric powder and 1/2 teaspoon salt in a 3-liter capacity steel pressure cooker for 4-whistles over medium flame. Turn off flame and let it stand for 15-20 minutes to release the pressure inside cooker (Do not open the lid of pressure cooker immediately as it may burn with piping hot steam). After pressure releases, open the lid and keep cooked dal
Heat oil and ghee together in a small pan over low flame. Add sliced coconut, raisins and cashew nuts and shallow fry them until coconut slices turn light brown. Drain excess oil and transfer them to a plate.
Add cumin seeds, asafoetida, bay leaf, cinnamon, cloves, cardamoms, grated ginger and dry red chilli in the same pan and sauté for 20-30 seconds.