Soak the chana dal in water overnight.

Boil the dal but don't make it mushy. You want it to hold the texture.

In a bowl, add the bhaja moshla and turmeric with little water and whisk.

In a heavy bottom wok, add the oil and heat it up. Then add the coconut slices and roast it to golden. Also roast the cashew. Take both out of the wok and keep aside to be used later.

To the wok at medium heat, add the whole spices (bay leaves, cardamoms and clove and panch phoron) and stir for few seconds. Then add the spice paste that was kept aside and keep stirring for few seconds. Add the grated ginger and continue stirring.

Add the boiled dal and mix it around. Season with salt and add some sugar. Now add the green chili, toasted coconut and cashew along with the raisins.

Let it simmer for 10 minutes.

Once done, taste for salt and add more if needed.

Finally, add the ghee.

You can make some extra toasted coconut slices to garnish on top.