Wash the Bengal Gram/Chholar Daal and pressure cook it with a pinch of salt and water for about 2whistles on high flame. Make sure the daal is just boiled not over boiled.
Meanwhile cut the potatoes into cubes and chop the coconuts into small dices.
Take a heavy bottom kadai. Add mustard oil. Let it heat up. Now add fennel seeds, bay leaf, dry red chili. Let it splutter.
Now add the chopped coconut and cubed potatoes. Add little salt and a pinch of tumeric and fry for a while on medium-low but it shouldn't be golden brown. At this stage add the raisins let it fry for 30seconds.
Now add the boiled chana daal along with the water. At this stage add 1cup of hot water. Then add the ginger and green chilli paste. Let it boil for about 2minutes on medium flame.
Now add salt to taste, sugar, tumeric and Kashmiri red chilli powder. Let it continue to boil on high flame for 1minute then for 2-3mintues on medium flame. Make sure your stir continuously at this stage.1
At this stage now add fennel powder and ghee and let it simmer for 1minutes.
Now switch of the flame and put a lid. Let it rest for 5minutes on it's on heat.
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