| 1. | In a pan, heat 1 tbsp ghee for about 1 minute. Add coconut and fry till light brown. Remove and keep aside. |
| 2. | Heat oil in cooker for about 2 minutes. Add red chillies, bay leaves, cloves, cinnamon, cardamoms and cumin seeds. Stir for a few seconds. Add coconut and all other ingredients except water and remaining ghee. Stir fry for about 2 minutes. Add water. Stir. |
| 3. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 6 minutes. |
| 4. | Remove cooker from heat. Allow to cool naturally. |
| 5. | Open cooker. Pour remaining ghee (1 tbsp) evenly over dal. Serve hot. |