Dhal with Coconut and Raisins / Dal mit Kokosnuss und Rosinen

I had to improvise slightly, as I used canned and not dried chickpeas, which means that you do not know how much water you still need to add. I ended up adding something like 1 1/2 cups of water. Other things I substituted were Jaggery with brown sugar, Ghee with melted butter, and two green chilis with a red one.

I thought the step involving the ghee and the coconut flakes was a bit weird as the ghee is immedeately absorbed by the coconut flakes. But it worked, I only should have used a pan.

In the end, however, this dish suffered the same fate as Beetroot and Coconut Yoghurt, the other dish we had for dinner: the spices were hardly noticeable, all there was was coconut, and frying probably would have worked better that cooking. Again, it might work better as a side to a (really hot and spicy!) meat main, and next time I would use more spices, fry instead of cook, and use less coconut flakes or serve them on the side. And use more raisins (one tablespoon is next to nothing!) and perhaps some nuts for extra crunch.