First soak the chanadhal for 4 to 5 hours or over night and add turmeric powder and cook for three whistles. Keep raisins bay leaf cinnamon stick dry red chilli one green chilli coriander powder sugar Garam masala powder ghee ready.

Now add 1 teaspoon ghee add bay leaf cinnamon stick red chilli green chilli cardamom cloves first sauté for 1/2 min then add jeera and raisin and let it cook. Now add cooked chanadhal and mix.

To this add Garam masala coriander powder sugar stir and simmer for the flavours to get into the dhal. Take a small pan add 1/2 teaspoon ghee and roast chopped coconut in it add this as tadka to the cooker dhal and serve.