Chholar Dal

Methods

• Boil split Bengal gram in 3 cups water with ginger-garlic paste, ½ tsp turmeric powder and salt in a deep non-stick pan till done.
• Heat 1 tsp white butter in a small non-stick pan, add coconut slices and saute till lightly browned.
• Heat 2 tsps white butter in a deep non-stick pan, add mustard seeds and let them splutter.
• Add red chillies, remaining turmeric powder, red chilli powder, coriander powder and salt and saute for 1 minute.
• Add split grams, along with the water in which they were cooked and mix well. Add coconut slices and mix well. Simmer till the mixture thickens.
• Transfer into a serving bowl and serve hot with luchis.