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Slightly Sweet Bengal Gram Lentil Curry

  • 4servings
  • 80minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsD
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pints water

  2. 9 ounces chana dhal (also called Bengal gram lentils), thoroughly cleaned

  3. 1/2 teaspoon ground turmeric

  4. 1 heaped teaspoon ground coriander

  5. 1 teaspoon garam masala

  6. 2 to 3 teaspoons sugar

  7. Kosher salt

  8. 2 tablespoons mustard oil , unsalted butter or ghee

  9. 5 green cardamom pods, lightly crushed

  10. 1 teaspoon cumin seeds

  11. 1/2 teaspoon brown mustard seeds

  12. 5 cloves

  13. 1 to 2 dried red chiles

  14. 2 dried bay leaves

  15. 1 (1/2-inch) piece cinnamon stick

  16. 3 heaping tablespoons flaked or desiccated coconut or 1/4 small fresh coconut, flesh chopped into small cubes

Instructions Jump to Ingredients ↑

  1. Heat the water, lentils , and turmeric in a saucepan , and bring to the boil. Simmer the mixture for about 1 hour, or until soft. If necessary, add a bit of extra water.

  2. Stir in the coriander , garam masala, sugar , and salt, to taste. Cook until the lentils are completely soft and beginning to break up.

  3. Heat the oil or butter in a small pan. Fry the cardamom pods, cumin, mustard seeds, cloves, chiles, bay leaves, and cinnamon for 30 seconds. Be careful as the seeds may pop a bit. Add the coconut , and stir until it turns golden brown.

  4. To serve the dish, stir the spice mixture into the lentils and divide among 4 serving plates.

  5. Notes I have done away with fresh coconut because dried is so much easier, but if you have the time, fresh coconut is tastier.

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