155g Bengal gram or chana dal
¼ tsp turmeric
1 green chilli, slit lengthways
2 tbsp groundnut oil or sunflower oil
1 bay leaf
Pinch of asafoetida
2 green cardamoms, slightly crushed
1 inch piece cinnamon stick
¼ tsp nigella seeds
2 medium dried red chillies, stalks removed
1 tsp ground cumin
2 tbsp coconut cream, plus extra to garnish
¼ tsp salt

Pick over the lentils to check for stones, then place in a sieve and wash under cold running water. Soak the lentils for 2 hours in 400ml of cold water. Drain and place in a saucepan with 250ml boiling water, the turmeric and green chilli. Simmer gently for 15-20 minutes or until the lentils are tender. Discard the green chilli and puree half the lentils in a blender. Set aside.
Heat the oil in a heavy-based pan. Add the bay leaf, asafoetida, cardamoms, cinnamon, nigella seeds, red chillies, and cumin. Stir for a minute and then carefully add the coconut cream and salt. Mix well. Tip in all the lentils, stir, and simmer for 5 minutes. Garnish with a swirl of coconut cream and serve hot with rice

Chholar dal is often served after a Hindu prayer ceremony and frequently contains raisins for sweetness.