Chef Sunil Chauhan

Name: Chef Sunil Chauhan
Ingredients: In a pressure cooker or in a saucepan, add bay leaves and turmeric into the lentils.; If cooking in a saucepan, cover the lentils with an inch over of water, bring to a boil, and let the lentils cook at a simmer.; Check frequently to ensure they don't dry up and add more water if needed.; Cook the lentils until, soft and tender.; In a saucepan, heat the oil. Add the mustard seeds and, when they sputter, add the cloves, cardamom and cinnamon.; Sauté a minute until the cardamom looks puffy, then add the slivers of coconut, if using, and sauté until they get lightly golden brown.; Add the raisins and ginger, sauté for 30 seconds.; Then add the cooked dal. Stir well to mix.; Add some water if the Dal is too dry.; Add the jaggery and coconut milk and heat the dal through.; Garnish with cilantro leaves and serve hot.

www.chefsunilchauhan.com

Sunil Chauhan is a young Indian chef who currently works as the Executive chef in California, USA. He aims to blend traditional Indian recipes with contemporary cuisine, in order to introduce...

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Ingredients

In a pressure cooker or in a saucepan, add bay leaves and turmeric into the lentils.
If cooking in a saucepan, cover the lentils with an inch over of water, bring to a boil, and let the lentils cook at a simmer.
Check frequently to ensure they don't dry up and add more water if needed.
Cook the lentils until, soft and tender.
In a saucepan, heat the oil. Add the mustard seeds and, when they sputter, add the cloves, cardamom and cinnamon.
Sauté a minute until the cardamom looks puffy, then add the slivers of coconut, if using, and sauté until they get lightly golden brown.
Add the raisins and ginger, sauté for 30 seconds.
Then add the cooked dal. Stir well to mix.
Add some water if the Dal is too dry.
Add the jaggery and coconut milk and heat the dal through.
Garnish with cilantro leaves and serve hot.