Wash & soak dal for one hour.
Then add salt, turmeric powder, and more water. Approximately ratio 1:3 i.e. one cup dal, 3 cup water.
Pressure cook until the dal is cooked, take care that it should not over cook to mushy.
Now in a pan, heat ghee and fry coconut slices till it become light brown. Remove them. In same pan prepare tempering. Add cumin seeds & asafoetida. Once cumin seeds splutters, add all whole spices, saute gor while then add green chillies & ginger and cook for a while.
Now add this tempering to the cooked dal, add sugar, kismis & fried coconut slices.
Cook for 5-7 minutes on a slow flame so all the flavours & aroma of tempering infused in dal.
Serve hot with luchi, paratha, or steamed rice.
