Bengali Cholar Dal Dish

 "ছোলার ডাল" (Cholar Dal) is a popular Bengali dish made from split chickpeas. Here's a basic recipe:

 Ingredients:

- **Chana Dal (split chickpeas)**: 1 cup

- **Water**: 3 cups (for cooking the dal)

- **Oil**: 2 tablespoons

- **Bay Leaf**: 1

- **Cumin Seeds**: 1 teaspoon

- **Dry Red Chilies**: 2-3

- **Ginger Paste**: 1 tablespoon

- **Green Chilies**: 2-3, slit

- **Turmeric Powder**: 1/2 teaspoon

- **Red Chili Powder**: 1/2 teaspoon (optional)

- **Salt**: To taste

- **Sugar**: 1-2 tablespoons (adjust to taste)

- **Coconut (grated)**: 1/2 cup

- **Cashew Nuts**: 10-12

- **Raisins**: 2 tablespoons

### Instructions:

1. **Preparation**:

   - Wash the chana dal thoroughly and soak it in water for about 30 minutes.

   - Drain the water and set aside.

2. **Cooking the Dal**:

   - In a pressure cooker or pot, add 3 cups of water and the soaked chana dal.

   - Cook until the dal is tender but not mushy (usually 3-4 whistles in a pressure cooker or about 30 minutes in a pot).

3. **Tempering**:

   - In a separate pan, heat oil over medium heat.

   - Add the bay leaf, cumin seeds, and dry red chilies. Sauté until the cumin seeds begin to splutter.

4. **Adding Spices**:

   - Add the ginger paste and sauté for a minute until fragrant.

   - Stir in the turmeric powder and red chili powder (if using). Mix well.

5. **Combining Ingredients**:

   - Add the cooked chana dal to the tempering mixture. Stir to combine.

   - Season with salt and sugar. Adjust the seasoning according to your taste.

6. **Final Touches**:

   - Add the grated coconut, cashew nuts, and raisins. Cook for an additional 5-7 minutes until the dal thickens and the flavors meld together.

   - Adjust the consistency with a little water if needed.

7. **Serving**:

   - Serve hot with steamed rice or puris.

Enjoy your delicious Cholar Dal!