Bring chana dal and the soaking water to boil in a large pan over medium heat. Add turmeric and whole chilli. Simmer, covered, 1 hour, or until the dal is very tender and breaks easily when pressed between thumb and index finger. During this period, uncover and stir often, adding 1-2 tablespoon of water if the dal starts to stick to the bottom.

Discard whole chilli. Add salt and cumin. Remove from heat. Puree 1 cup / 250 milliliter of the dal mixture in a blender, adding a little water if necessary. Return to the pan. Add raisins. Bring to simmer then keep warm.

Heat oil in a pan over medium low heat. Fry bay leaf and red chilli until the chilli darkens. Fry cardamom, cinnamon and cloves for 5 seconds. Add kalonji and fry another few seconds. Turn heat to low. Add chopped green chilli and coconut and cook for a few seconds, stirring constantly. Remove from heat.

Add this spice mixture to the dal. Simmer 2-3 more minutes. Remove dal from heat. Blend in garam masala. Garnish with lemon wedges, sprinkle with whole cilantro leaves and serve.