In a Pressure cooker add the dal, little salt and turmeric powder.
Pressure cook the dal until it gets cooked. (make sure that the dal should not become mushy)
Heat oil in a pan and shallow fry the coconut slices and chopped coconut until golden brown. Drain and set aside.
Now in the same pan add ghee with the leftover mustard oil.
Add the crushed cinnamon and cardamom to it.
Once you get the nice aroma, add bay leaf, cumin seeds and whole dry red chillies and let it splutter.
Now add grated ginger and green chillies, saute for a while and then slowly pour the dal.
Simmer the dal over low flame for about 10 minutes, stirring in between.
Add the raisins, sprinkle the sugar and salt.
At last add, fried coconut and give it a nice mix.
Serve hot along with Bengali Luchi, puri, kachori or rice.