2.5 cups chana dal/chholar dal
Cauliflower,small florets:1 cup,blanched
Green peas:1/2 cup,blanched
1/2 teaspoon turmeric powder
2 tablespoon ghee
3 small green cardamom
2 inch stick cinnamon
1/2 teaspoon cumin seeds
a pinch of hing/asafoetida
2-4 red dry whole chili
2 inch fresh ginger, grated
4 tbsp grated fresh coconut
Fresh coconut slices (about 4 tbsps )
1.5 tsp oil
1 tsp sugar, or to taste
salt to taste
2 cups warm water
Wash the lentils until the water runs clear.
Add enough water for the lentils to be completely immersed and there should be an inch and a half of water above the level of the lentils.
Add salt and turmeric and boil the lentils in a pressure cooker or in a covered kadai until tender but not mushy.
Each and every lentil should be separate and whole.
While the lentils are cooking, heat a tiny bit of oil in a pan and shallow fry the coconut slices until golden.
Drain and set aside.
Heat ghee in a pan,temper with cardamoms,cinnamon,asafoetida, cumin, bay leaf,gratedd ginger and the dry red whole chili.
When the spices sizzle, add the blanched cauliflower florets & green peas & cook for 5 mins.
Now add cooked lentils, sugar,grated coconut to the pan with 2 cups warm water
Simmer at low heat while occasionally stirring, for about 10-12 minutes.
Adjust salt and sugar & check for your desired consistency,I made it thick.
Add the fried coconuts and slitted green chillies before removing from the flame.
You can add few drops of ghee.
Serve it hot with roti,luchi or paratha.