Bengal Gram (Chana Dal) with Potato and Coconut

 INGREDIENTS:

1. Chana Dal 1 cup soaked for 2-3 hours
2. Potato 1 medium diced
3. Coconut 2 tbsp grated or chopped
4. Green Chilis 1-2 slit
5. Ginger Paste 1 tsp
6. Tomato 1 chopped
7. Turmeric Powder 1/2 tsp
8. Salt to taste 
9. Sugar 1 tsp
10. Mustard Oil 2 tbsp
11. Cumin Seeds 1 tsp
12. Asafoetida (Hing) a pinch
13. Red Chilis 1-2 
14. Bay Leaf 1

METHOD:

Serving size: 4-5

Pressure cook the chana dal with turmeric and salt for 2-3 whistles.

Lightly sauté the grated or chopped coconut pieces until golden and set aside.

Heat oil in a pan and add bay leaf, cumin seeds, red chilis, and asafoetida.

Add ginger paste and saute until the raw smell dissipates.

Add the diced potatoes and saute until lightly golden. Add the tomatoes and cook until they soften.

Add the cooked dal and green chilis. Stir well and simmer for 8-10 minutes, until the potatoes are tender and the dal has thickened.

Add the coconut and sugar and adjust the salt as needed.

Serve with luchi, paratha, or steamed rice alongside fried brinjal (begun bhaja), aloo posto, and tomato chutney.