Ghee
1 Tablespoon Cumin seeds
1 Tablespoon Ginger paste
1 1/2 cup Coconut Milk
100 gm Arhar (toor) Dal
1 teaspoon Chili paste
Salt and Sugar to taste
4 Bay Leaves
1/2 cup Sour Curd
Directions
Pressure cook Ahrar dal till soft Heat ghee in a kadai; add cumin seeds, bay leaf and red chilies. Let it sputter and then add ginger paste, curd, salt and sugar. Saute for sometime and add the dal. Pour in the coconut milk. Boil for 2 minutes. Remove from flame and serve
Served as side dish. Vegetarian dish. A cuisine from West Bengal(Eastern India). Speciality: A cuisine for Durga Puja/Sharodia festivel.
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