1 Pot mit Deckel, 1 Pot, 1 Measuring cups, 1 Cutting board, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Fine-mesh sieve, 1 Slotted spoon, 1 Ladle, 2 Kitchen towels, 3 canning jars (à 400 ml)
Wash the raisins and put into a cup of hot water to soak. Wash the chickpeas in cold water and put into a pan with the turmeric, chili powder and 1 liter/4 cups water. Bring to a boil, cover and cook over a low heat for about 30 minutes. Trim and halve the chilis, remove the inner ribs and the seeds if you wish and cut into rings. Stir into the chickpeas with the jaggery, coriander, cumin and 1 tsp garam masala. Add the salt and cook for a further 10-15 minutes, until the chickpeas are very soft.
Heat the clarified butter in a skillet and lightly toast the rest of the spices and the coconut flakes. Mix into the dhal with the drained raisins. Spoon into bowls and serve.
Serve with rice.