Bengali cholar dal

Ingredients:

Chana dal-1.25 cups
Turmeric-pinch
Salt-to taste
Sugar-1 tsp
Ghee-1 tbsp
Hing-pinch
Cloves-5
Cardomom-5
Star anise-1
Bay leaves-1
Cinnamon-1 inch piece
Cumin powder-1.5 tsp
Red chilly powder-1 tsp
Cashews-5
Corriander-to garnish

Method:

1. Soak chana dal for 2 hr.
2. Pressure cook with 3 cups of water and turneric for 5 whistles.
3. After the pressure is gone, open the lid and cook the dal until the extra water is evaporated and dal reaches your desired consistency. Keep in mind that dal thickets a little bit after it cools down.
4. Meanwhile heat ghee in a pan and add cloves, cardomom, cinnamon, bay leaves, star anise, hing and saute for few sec.
5. Turn off the stove and transfer the tadka to the boiling dal.
6. Add chilly powder and cumin powder. Mix well.
7. Adjust for spices and consistency.
8. Finally add cashews and corriander. Cook for couple minutes and turn off the stove.
9. Serve with jeera rice and raita.