Soak the chana dal overnight. Drain the water before cooking.

Soak raisin in water for 1 hour. Drain the water and keep aside.

In a pressure cooker, add chana dal, water, green chillies and salt. Cover the lid and cook for 2 whistles. Once the pressure cools down, open the lid and check if it’s properly cooked. Two whistles should be enough if you have soaked it overnight.

Heat 1 table-spoon ghee in a pan and shallow fry the grated coconut.

Remove the boiled chana dal along with the water in a heavy bottom pan, add raisin, turmeric powder and cover the lid. Let it get cooked in low flame for few minute.

By the time, heat 1 table-spoon ghee and add bay leaves, whole cumin, cloves and cinnamon. Stir for few seconds till the spices start spreading aroma.

Immediately remove it from the flame and pour the entire mixture and the fried grated coconut on the chana dal. Mix very well.

Check the consistency of the soup. It should be on thicker side.

Now, add sugar and stir well. Cover the lid and cook it for another 5 minute on low flame.

Turn off the flame and your Bengali Chana Dal is ready to be served now.