Bengali Dhal

Channa dhal is a round split yellow lentil, similar in appearance to the larger yellow split pea, which may be used as a substitute.

Ingredients:

1 1/4 cups channa dhal
3 1/2 cups water
1 tsp turmeric powder
salt
2 tsp sugar
3 tbsp oil
2 tbsp panch phoron
4 dried red deseeded crumbled chilies
2 bay leaves
1 tsp amchur
2 tsp raisins

Preparation:

Soak lentils 1 hour; simmer until soft and mushy. Add turmeric, salt, and sugar; blend well.

Heat oil in small pan and add panch phoron; when it crackles, add chilies, bay leaves, amchur, raisins; reduce heat. Sauté for a minute and pour the oil/spice mixture over the lentils. Add water if required to adjust consistency to that of thick soup. Bring to a boil once and serve hot.