Instructions: Cook chickpeas in water with turmeric & whole chile for about 1 hour or until they are very tender. Discard whole chiles. Add salt & cumin & remove from heat.

Puree one cup of the dal mixture in a blender, adding a little water if necessary. Return to the pan, add raisins & bring back to a simmer. Keep warm.

Heat oil in a small skillet. Fry bay leaf & red chile until the chile
darkens. Fry cardamom, cinnamon & cloves for 5 seconds. Add kalonji
& fry a few seconds longer. Turn heat to low & add minced chile & coconut. Cook for a few seconds, stirring constantly. Remove from heat & pour over the dal. Simmer a couple more minutes & remove heat. Garnish with lemon wedges, sprinkle with cilantro & ghee & serve.

Bengal Region"

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