Dal with Raisins and Coconut

Ingredients

• 1 tbsp Raisins
• 250 g split chickpeas (Channa Dal)
• 1 tsp turmeric
• 1 pinch chili flakes
• 2 green chilies
• 2 tbsp jaggery
• 0.5 tsp coriander
• 0.5 tsp cumin
• 1 tsp garam masala
• 1 pinch salt
• 2 tbsp Ghee
• 100 g coconut flakes

Instructions

1. 1.

   Wash the raisins and soak them in hot water for a few minutes. Rinse the chickpeas, then add them to a pot with turmeric, chili powder, 1 l of water; bring to a boil and simmer covered on low heat for about 30 min. Trim the chilies, halve them, deseed if desired, remove skins and cut into rings. Stir in jaggery, coriander, cumin, and garam masala with the chickpeas, add salt, and cook another 10–15 min until the chickpeas are very soft.

2. 2.

   Heat the ghee in a pan and lightly roast the remaining spices together with the coconut flakes. Mix in the drained raisins, combine with the dal, spoon into bowls, and serve.