Split Bengal gram (chana dal) soaked
1 1/4 cups
Fresh coconut cut into 1/2 inch thick slices
1 inch stick
Dried red chillies broken
Green chillies roughly chopped
Heat 4 cups water in a deep non stick pan. Add chana dal, ½ tsp turmeric powder, 1 tbsp sugar and salt, cover and cook till the dal is cooked.
Heat ghee in another non stick pan, add coconut slices and fry till golden. Drain on absorbent paper.
Add cloves, cinnamon, black cardamoms, cumin seeds, dried red chillies, green chillies and raisins to the ghee remaining in the pan and sauté.
Add chana dal and ginger paste and mix well. Cover and cook for 10-12 minutes or till the dal thickens. Add half the fried coconut slices and mix well.
Transfer into a serving bowl, garnish with remaining coconut slices and serve hot.