Wash the dal with water a few times and drain the water. Soak the dal in 3 cups of water for 30 minutes.
Drain the water and add the soaked dal to a pressure cooker along with 3 cups of water, turmeric powder, and salt, and stir gently.
Pressure cook for one whistle on high heat. Then reduce the heat to low and cook for 15 minutes.
Once cooked, remove the cooker from heat and let the pressure release naturally.
Heat ghee in a skillet over medium-high heat.
Once the ghee is hot, add coconut and fry until golden brown, stirring frequently for even browning. Remove the browned slices to a plate.
In the same ghee, add cumin seeds, asafetida, dry red chilies, cloves, cinnamon, green cardamoms, and bay leaves, and fry for 5-6 seconds.
Add ginger and green chilies and fry for another 5-6 seconds. Now add coriander powder, cumin powder, and garam masala and fry for 2-3 seconds. Do not over-fry otherwise, the spices might burn.
Pour the tempering over the cooked dal along with fried coconut slices, raisins, and sugar, and mix well.
Check for salt and add more if needed. Serve hot.