Bring the chana dal and water to the boil in a saucepan. Cook at low temperature for 25 minutes with the lid closed.
In the meantime, rinse the chili peppers, remove the stalk and chop. Be careful not to put your hands near the mucous membranes or eyes. Chili peppers contain capsacaine, which burns like hell. It is best to rinse your hands thoroughly.
Heat ghee in a saucepan. Add bay leaves, cumin seeds, chilies, turmeric, paprika, enough salt, sugar and grated coconut to the saucepan and sauté over medium heat, stirring throughout, for about three minutes. Add this mixture to the finished dal form and fold well. Serve the dish with long-grain rice or Indian bread.
Info: Chana Dal are sometimes also sold under the name Gram Dal.
modified by Bollerix
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