Soak the lentils overnight or for a minimum of 6 hours.
Rinse lentils the next day until the water runs clear and drain the water.
Add the soaked and washed lentils, tej patta, black cardamom, mace, cassia bark, cloves and black peppercorns into a pot. Add 700ml of water and turn the heat to medium-high.
Add the ginger, salt and turmeric. Close the lid and bring it to a boil.
Once it comes to a boil, turn the heat down to simmer and remove the white foam forming on the top. Cover and continue cooking for about 30 minutes, until the daal is tender.
Using the back of a ladle, partly crush and mix the lentils.
Add half of the coconut chips and continue to simmer for another 10 minutes.
Tadka
While the daal is simmering, in a separate pan heat the extra virgin olive oil.
Add the black mustard seeds and allow them to pop. Be careful, they will fly everywhere. Then quickly add asafoetida, coriander powder and chilli powder. Take off the heat immediately, swirl, and add the tadka to the daal.
Garnish with remaining coconut chips and serve hot.