Chana Dal with Diced Potatoes & Coconut Shavings

Ingredients

• 1 cup chana dal , split Bengal gram, soaked 1 hour and drained
• 1 medium potato , peeled and cut into 1/2-inch cubes
• 2 tbsp coconut (fresh grated) , thinly sliced into small flakes
• 1/2 tsp turmeric powder
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 dry red chili , halved
• 1 tej patta (Indian bay leaf)
• 1/4 tsp hing (asafoetida)
• 1/2 tsp garam masala
• 1 tsp amchur (dried mango powder)
• 1.5 tsp salt
• 4 cups water

Preparation

1. 1

   In a heavy pot, combine the soaked chana dal, water, turmeric powder, and 1 teaspoon of salt.

2. 2

   Simmer over medium heat for 30 minutes until the dal is tender to the touch but still holds its distinct shape.

3. 3

   In a separate saucepan, boil the diced potatoes in salted water for 8 minutes until tender; drain.

4. 4

   Heat the ghee in a small frying pan over medium heat; add the fresh coconut flakes and fry until deep golden-brown, then remove with a slotted spoon.

5. 5

   In the remaining hot ghee, add the cumin seeds, tej patta, and dried red chili; fry until fragrant.

6. 6

   Add the hing and sauté for 10 seconds.

7. 7

   Pour the hot ghee and spices into the pot of cooked chana dal.

8. 8

   Stir in the drained potato cubes, garam masala, amchur powder, and remaining salt.

9. 9

   Simmer over low heat for 5 minutes to allow the flavors to penetrate the potatoes.

10. 10

    Garnish with the reserved golden coconut flakes and serve warm.

In the tradition

Sources & further reading

• ◆ Great Vegetarian Dishes , Kurma Dasa (Page 172, Bengal Gram Dal with Potatoes and Fried Coconut)
• ◆ Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking , Yamuna Devi (Page 118, Chana Dal with Vegetables)

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.