But, if you remember the taste of this dal, then you weren't high enough on bhang!
It is a dal made with the left over water from boiled channa used for puran polis. It becomes a gorgeous, tangy sweet dal and makes the best dip for Puran Polis and Boiled Potato Sabji.
There are various variations to this recipe, my mum-in-law makes it with Tur Dal, where as my mom makes it with plain channa dal.
35 - 40 Minutes
1 hour approx
5 - 6 Portions
Roast the cumin seeds, cloves and cinnamon. Grind it into a fine powder.
Roast the coconut and grind it well too. Set aside.
Heat oil in a kadai, add the mustard seeds, once they crackle add kadipatta leaves and hing.
Add the ground masala, chilli powder and coconut, saute well for about a minute stirring frequently.
Add hot channa dal water to this masala, and bring it to boil.
Add the mashed chana dal, tamarind pulp and jaggery. Boil for another 5 minutes.
Garnish with coriander leaves.
Goes best with Puran Poli / Rice