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| Narkol Dudh diye Channa'r Dal |
Split chickpea lentils cooked this way evokes memories of Mum who loved to entertain. These were not everyday lentils because back in the day in Darjeeling, it was not easy to separate the fresh coconut meat from the shell. The coconut meat had to be painstakingly sliced and browned before putting them in the lentils. That's how Mum prepared lentils flavoured with coconut on festive occasions or when friends were invited to dine with us.
This recipe uses coconut milk which makes a very creamy lentil dish especially delicious because of the chauk/phoron/tarka at the very end, of black cardamom seeds, star anise, cinnamon sticks, cumin seeds and bay leaves. A final garnish of ghee, slit greet chilies and cilantro makes this dish outstanding!
