Traditional Cholar Dal

Rinse the dal thoroughly, soak it for at least 4 hours, then drain.

Boil the soaked dal in the measured water until tender but not completely broken down.

Heat the mustard oil or ghee. Add the bay leaves, cinnamon, cardamom, cloves and cumin seeds and cook until fragrant.

Add the onion and fry until golden, then stir in the ginger and garlic.

Add the ground spices, salt and sugar with a splash of water. Cook until the oil begins to separate.

Add the cooked dal, coconut, raisins and green chillies. Simmer until creamy, loosening with hot water if needed.

Finish with ghee and coriander and serve hot.