Soak Bengal gram Dal in water for 2 hours.

Wash the Dal well after 2 hours.

Boil dal, little ginger, two green chillies, one bay leaf, little salt and 2 cups of water in a pressure cooker for 4 whistles.

Once cooked, let it cool.

Now heat a small amount of oil in a pan.

Add the grated coconut and fry these well until golden brown.

Now add 2 dry chillies, 2 bay leaves, ½ teaspoon whole cumin seeds, a pinch of asafoetida, 3 small cardamoms, cinnamon and cloves to the oil.

When the oil releases aroma, add ginger and green chili paste and stir all these for 5 seconds.

Now add the pulses or dal.

Add Salt to taste, turmeric, pieces of coconut, 2 whole green chillies and a little sugar.

Remember that Bengal gram prepared in Bengali style is a bit sweeter.

Boil it for 5 to 10 minutes, spread ghee from the top.

Now add the roasted and grinded spices and turn off the gas.