Cholar dal (bengali chana dal with coconut)

Instructions

1. Rinse the split chickpeas, then cook them in 1 litre of water with the turmeric and bay leaves for 35 minutes, until you have a smooth, creamy purée.
2. Meanwhile, heat the oil and fry the onion and ginger for 5 minutes until golden.
3. Add the cinnamon, cumin and dried chilli and let them release their fragrance for 1 minute.
4. Tip the cooked split chickpeas into the pan with the coconut and raisins, then add the sugar and salt.
5. Simmer gently for 10 minutes, stirring so the flavours blend.
6. Finish with a pinch of garam masala and the ghee if you are using it.
7. Serve hot with basmati rice.