Split Pea & Coconut Chips Dhal

Soak the split peas in cold water for 3 hours. Meanwhile, preheat the oven to 220°C and put the rack in the middle position.  Then, pierce the 2 softest eyes of coconut with a metal skewer or a small screwdriver, drain and discard the liquid. Bake coconut for ab. 15 minutes. Break shell with a hammer and remove the flesh, levering it out carefully with a screwdriver or the point of a strong knife. Cut a quarter of coconut into thin slices with an adjustable-blade slicer or a vegetable peeler. In the meantime, heat 100 g of ghee in the wok over medium-high heat and fry the coconut slices in 2 or 3 batches, stirring occasionally, until golden brown, ab. 2 to 4 minutes per batch. By using a slotted spoon, transfer the coconut chips to paper towels and drain. Discard the ghee from wok, then wipe it out and set aside. In the meantime, boil 5 cups water in heavy saucepan, add in the split peas along with ginger and turmeric. While stirring occasionally, let simmer, covered, until peas are just tender, ab. 30 minutes. At this point, add in chilli peppers, garam masala, 2 teaspoons of sugar, 1 teaspoon of salt and cook uncovered, keeping stirring occasionally, until the dhal is thickened, ab. 30 to 35 minutes. Finally, heat the remaining ghee in the wok over medium flame and, while stirring, sauté dried chillies, cumin seeds, bay leaves, cinnamon, cardamom, and cloves until fragrant and chillies turn  just a shade darker, ab.1 minute. At this point, discard bay leaves and combine the spice sautéed to the dhal along with a pinch of salt and the coconut chips. Serve hot.