Preparation

1. Cut small slices of half of the coconut and make a paste of the remaining.
2. Wash Cholar Dal under running water.
3. Take washed Dal along with half of the Turmeric Powder and 1/2 Tsp. of salt in a pressure cooker.
4. Add 4 cups of water and cover the Cooker with the lid with the vent weight on.
5. Cook over the high flame until the pressure builds and then reduce the flame and cook till 4 whistles come out.
6. Switch the flame off and open the lid when the pressure drops completely.

Cooking the Dal

1. Now take a pan and heat the Mustard Oil.
2. Fry coconut chunks, cashew nuts, and raisins one by one.
3. Temper the oil-ghee with Dry Red Chili, Bay Leaf, Cinnamon Stick, Black Cardamom, Green Cardamom, and also Cumin Seed.
4. Now add Asafoetida and mix.
5. Now add 1/2 of the Ghee and mix.
6. Add Ginger paste and cook on low flame.
7. Add 2 Tbsp. of water and keep cooking till the oil comes out from the mixture.
8. Now add the rest of the turmeric powder, red chili powder, 1/2 of the cumin powder, 1/2 of the Garam masala powder, and also sugar
9. Mix thoroughly.
10. Add the coconut paste (you can use scrapped coconut as well).
11. Cook till the mixture releases oil from the edges.
12. Add cooked Dal along with the water.
13. Now add fried coconut, cashew nuts, and Raisins.
14. You may keep a little for garnishing.
15. Adjust the salt and by covering the pan cook for around 5 minutes on low flame.
16. Finish the dal with the rest of the Ghee and Garam Masala Powder.
17. Add dry-roasted cumin powder and mix it.
18.  
19. Serve Narkel Diye Cholar Daal hot with Luchi!