Cooking Mode: Cholar Dal

Step 1 of 5

Soak split bengal gram for 1 hour, then pressure cook with water, turmeric powder, and salt for 4 whistles.

Step 2 of 5

Fry coconut pieces in ghee until golden brown; set aside.

Step 3 of 5

In the same ghee, temper cumin seeds, dry red chilies, and ginger paste.

Step 4 of 5

Pour tempering and fried coconut into cooked dal.

Step 5 of 5

Stir in sugar and simmer for 8 minutes before serving warm with luchi.