Rinse the chana dal in several changes of cold water until the water is clear. Soak in warm water for at least one hour.
Drain, then transfer to a saucepan with double the amount of fresh water.
Bring to a boil and cook for about 45 minutes, or until soft.
Set aside, do not drain the cooking water. 2.
While the dal cooks, place a dry frying pan over medium heat.
Add the coconut and toast, stirring frequently, until it becomes fragrant and lightly browned. Immediately transfer to a small bowl to prevent burning. 3.
In the same frying pan, heat the oil over medium heat.
Add the sliced garlic, grated ginger, and slit red chiles.
Sauté until the garlic is fragrant and just beginning to turn golden brown. 4.
Add the chopped tomatoes to the pan.
Cook for approximately 5 minutes, stirring occasionally, until the tomatoes soften and break down into a thick paste. 5.
Stir in the ground turmeric, cinnamon, cloves, cardamom, salt, and sugar.
Cook for another 2 minutes, stirring constantly, to toast the spices and release their aroma. 6.
Pour the entire tomato-spice mixture into the saucepan with the cooked chana dal.
Add the toasted coconut and stir everything together thoroughly. 7.
Bring the dal to a gentle simmer over medium heat.
Taste and adjust the salt if necessary. If the dal is too thick, add a splash of hot water until it reaches your desired consistency.
Let it simmer for a final 5 minutes to allow all the flavors to meld together beautifully.
Finish the dal with a generous squeeze of fresh lime or lemon juice to brighten all the flavors before serving.
