Wash and soak the channa dal till we do the tempering.
If using fresh coconut, grated and slice the required amount. If using frozen, thaw the coconut to the room temperature.
Slit the green chilly into two.
Steps
Set your Instant pot in saute mode and add 1 tsp of oil.
Once the oil is hot, add the cumin seeds,hing, green chilly, green cardamom, cloves, cinnamon pieces, chopped ginger, bay leaf, raisins, cashwes and dried red chilly and saute for a couple of minutes.
Then add 2 tbsps of grated coconut and saute for a minute.
Now add the soaked channa dal, turmeric powder, sugar, salt and 2 cups of water.
Mix well and set the IP in manual mode for 10 minutes.
Once done, let the pressure release normally.
After opening the IP, mash the dal nicely.
Garnish with cilantro and coconut slices and serve hot with rice or roti.
Stay tuned for how I served this Bengali dal...
Video
Notes
Traditionally golden raisins are used. But as I had brown ones, I went with that.
Either grated coconut or sliced coconut can be used. As kiddo likes coconut, I add both slices and grated ones.
This is comparatively a mild and sweet dal. But adjust the spices, salt, and sugar as per your preference.
Bengal gram dal is typically used but you can replace it with toor dal, masoor dal or other dals of your choice.