Soak the chana dal for an hour and boil till soft but not mushy. Heat oil and saute the coconut slices till light brown. Drain and jeep aside.
Temper the same oil with bay leaves, dry red chillies, cinnamon, cardamoms, cloves and cumin seeds.
After they stops spluttering, add the ginger and saute for a few seconds. Now add the boiled dal, salt, sugar, green chilies, 2 tbsp. of the fried coconut and turmeric powder.
Simmer on a low flame for 2-3 minutes. When done, add ghee and serve, garnished with remaining fried coconut slices.
