This dal is certain to please the king! Kabuli channa is over-cooked and blended into a coarse puree. For creaminess coconut milk is added to the dal.
Pressure cook soaked white chick peas with salt and 4 cups of water till they are done.
Blend mixture to smooth paste in mixer. Keep aside.
Heat oil in a wok and add chopped onions.
Saute’ till they are translucent and add cloves, green cardamom, cinnamon and saute’ for a minute.
Add chili powder, coriander powder, garam masala and green chillies and cook for 30 seconds.
Add lentils and salt and allow mixture to come to a boil.
Add coconut milk and cream and simmer till thick.