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The taste is distict and gets a unique taste from its coconut and spices' content. Quite similar to the Bengali Dal and the "Abhara" (Mahaprasad) Dal served at the Puri Jagannath Temple and other temples in Orissa, my first attempt was a superhit and surprised me. INGREDIENTS for the DAL Channa Dal- 1 cup *Coriander powder- 2 tsp *Garam masala- 1 ½ tsp *Turmeris powder- 1 tsp Sugar- 3 tsp Salt to taste (Add lesser than for normal dal) Water- 2 cups Wash and soak chana dal for atleast half an hour prior to steaming. Drain and pressure cook with 2 cups of water and salt till done. it takes 4 whistles in the cooker. This takes about half an hour or more. Alternately, cook with 2 cups of water in a covered pan till done. You may need to add more water. When the dal is done,open the pan, add powders and sugar, stir and boil for 5 minutes. Masala and tempering for dal Ghee Mustard seeds – 1 tsp Cumin seeds- 1 tsp Cardamom (whole)- 5 Cloves – 5 Cinnamon – 2 inch stick ( break...