Steps
Soak chick peas in water for 5-6 hours or overnight.
Cook the chickpeas in pressure cooker for 20 mins.
Remove from fire and cool and gently rub chick peas between palms of the hands to remove skin. The skin will float to the top. Remove by draining off water.
Heat the pan and dry fry Bay leaves,Cardamoms, Cinnamon, Cloves, coriander, Cumin, black pepper for a few minutes till roasted. Remove from pan and grind to a fine powder. Heat one tablespoon ghee in a pan and separately fry the diced potatoes and finely diced coconut until browm. Then add the chick peas. Stir in and continue cooking for 5 minutes. Add the mixed powdered masala and the turmeric and continue frying for another 5-7 minutes. Add the water and salt to taste. Continue cooking until nearly all the water is absorbed. In another pan heat the remaining ghee. Add the red chillies broken in half and the aniseed and cook until they stop spluttering. Pour over the chick peas and mix well. Add the ginger sticks and stir again. Serve hot to 8-10 guesta with Luchi or paratha.

Steps:
Wash dal thoroughly and add to boiling water. Add the turmeric. Cook over fire until done. Add the ginger paste and mix thoroughly. At the sametime, add salt tp taste and very little sugar. Heat ghee in a pan, add mustard seeds and dry red chillies and when this stops spluttering, pour over dal and mix well. Serve at room temperature on a hot summer day. It is a good accompaniment with rice.