Bengali coconut dal

1 1/2 c chana dal

4 tbsp coconut

2 tbsp mustard or canola oil

3 cloves garlic, finely sliced

1 3/4" piece ginger, peeled and grated

2 red chiles, halved

3 medium ripe tomatoes, chopped

1/2 tsp ground turmeric

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground cardamom

1 tsp salt

1 tsp sugar

 

Wash dal, soak 1hr in warm water, then boil 45 min.

Toast coconut in a frying pan, then put aside.

Heat oil, add ginger, garlic, chiles, until browning, then add tomatoes, 5 min. Add spices, salt, and sugar. Fry a few minutes, then combine everything. Cook 5 minutes, adding water or salt as necessary.

Source: Fresh India by Meera Sodha