Cholar dal

Soak the chana dal about an hour (optional, for texture); discard the water and rinse again.

In a pressure cooker add the dal, turmeric powder, a dry bay leaf, a small cinnamon stick, about 3 cups of hot water and a drop of oil to prevent foaming.

Stovetop pressure cooker: bring to full pressure on high, lower to low and cook 12 minutes. Instant Pot: 15 minutes.

Switch off and let the pressure release naturally before opening; discard the bay leaf and cinnamon stick.

Heat a tablespoon of oil in a pot; add a dry bay leaf, two green cardamoms, two cloves and two dry red chillies, then the hing.

Add the grated ginger and fry a few seconds on low heat; too long may make it bitter.

Add a splash of water, the turmeric powder, chili powder and ground cumin; stir a few seconds on low.

Add the cooked dal, the salt and the sugar; simmer on low heat.

Heat a teaspoon of oil in a tarka pan and fry the coconut pieces on medium until golden brown; take out into a bowl.

Add the raisins soaked in water about 10 minutes, the fried coconut and the garam masala powder to the dal.

Melt a heaped teaspoon of ghee, fry the cumin seeds a few seconds on medium and pour the cumin ghee over the dal; do not let the dal thicken too much, as it thickens considerably on cooling.