Phulkopi Matar Narkel diye Chholar Dal(Bengali style chholar daal)

Ingredients:

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 

1Bay leaf

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

Green chili,slitted:2-3

2 cups warm water

Method:

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.