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

Cooking the Dal

• Now, take a pan and heat the Mustard Oil.
• Fry coconut chunks, cashew nuts, and raisins one by one.
• Temper the oil-ghee with Dry Red Chili, Bay Leaf, Cinnamon Stick, Black Cardamom, Green Cardamom, and also Cumin Seed.
• Now add Asafoetida and mix.
• Now add ½ of the Ghee and mix.
• Add Ginger paste and cook on a low flame.
• Add 2 tablespoon of water and keep cooking till the oil comes out of the mixture.
• Now add the rest of the turmeric powder, red chili powder, ½ of the cumin powder, ½ of the Garam masala powder, and also sugar
• Mix thoroughly.
• Add the coconut paste (you can use scraped coconut as well).
• Cook till the mixture releases oil from the edges.
• Add cooked Dal along with the water.
• Now add fried coconut, cashew nuts, and Raisins.
• You may keep a little for garnishing.
• Adjust the salt and cover the pan, cook for around 5 minutes on a low flame.
• Finish the dal with the rest of the Ghee and Garam Masala Powder.
• Add dry-roasted cumin powder and mix it.

Serving Suggestion

• Serve Narkel Diye Cholar Daal hot with Luchi!