Bengali Cholar Dal

Rinse 250g Chana Dal thoroughly under running water. Soak the Chana Dal in sufficient water for at least 2 hours, or preferably overnight. Drain the water completely before cooking.

In a pressure cooker, combine the soaked Chana Dal with 750g fresh water and 2g Turmeric Powder. Cook for 3-4 whistles on medium heat, then reduce heat and simmer for 5 minutes, or until the dal is tender but still retains its shape. Allow the pressure to release naturally before opening the lid.

Heat 30g Ghee in a heavy-bottomed pan or kadai over medium heat.