Instructions:

Yield: 4 servings

1 cup Chick peas, soaked
1/4 tsp Turmeric
1 ea Green chile
1/2 tsp Salt
2 tsp Cumin, ground
2 tbsp Raisins
1 1/2 tbsp Vegetable oil
1 ea Bay leaf
1 ea Dried red chile
5 ea Cardamom pods
1 ea 2" cinnamon stick
2 ea Cloves
1/4 tsp Kalonji seeds
1 tbsp Green chile, seeded & minced
2 tbsp Coconut, shredded
1/4 tsp Garam masala
Ghee, optional

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 from heat. Garnish with lemon wedges, sprinkle with cilantro & ghee & serve.