Anjum ANand's Slightly sweet Bengal gram lentil curry

# 250g/9oz chana dhal ( also called Bengal gram lentils), thoroughly cleaned ( note: I added Chickpeas (garbanzo beans), 250 grams )
# Granulated Sugar, 3 tsp
# Coconut, raw, 70 grams ( or 1/4 small fresh coconut, flesh chopped into small cubes). I added 70 g desiccated coconut
# 2 tbsp mustard oil, unsalted butter or ghee (I added : Earth Balance Soy Garden Buttery Spread, 2 tbsp )
1.2 Litres/ 2 pints of water
1/2 tsp ground turmeric
1 heaped tsp ground coriander
1tsp garam masala
salt, to taste
5 green cardamon pods, lightly crushed
1tsp cumin seeds
5 cloves
1cm/ 1/2 in cinnamon stick
1/2 tsp brown mustard seeds
2 dried red chillies
2 dried bay leaves

1. heat the water, lentils and turmeric in a pan and bring to the boil. SImmer for about an hour, or until soft. if necessary, add a bit of extra water
2. stir in the coriander, garam masala, salt and sugar, to taste. Cook until the chickpeas (lentils) are completely soft and beginning to break up.
3. Heat the oil or butter in a small pan. Fry the cardamon pods, cumin , cloves, cinnamon, mustard seeds, chillies and bay leaves for 30 seconds. (Be careful as the seeds may pop a bit.) Add the coconut and stir until it turns golden brown.
4. To serve, stir the spice mix into the chickpeas (lentils) and divide among four serving plates.

Number of Servings: 4

Recipe submitted by SparkPeople user ANASTASIA70.