Step 1

Wash the dal thoroughly with plenty of water, making sure to rinse and repeat at least twice.

Step 2

Place the washed and drained dal in a pressure cooker with 500 g of water. You can also cook the dal over the stove in a lidded pot, but make sure to take 600 g of water instead of 500 g to compensate for evaporation.

Step 3

Boil till you see the broken grains of dal. If using a pressure cooker, cook on medium-high heat till you hear the first whistle. Turn off the heat and let the pressure release on its own.

Step 4

Whisk the boiled dal with a beater till you can no longer see the individual grains.

Step 5

Now, heat up your kadai.

Step 6

Add mustard oil and allow it to smoke lightly.

Step 7

Temper the oil with kaalo jeere, dried red chillies, green chillies, and bay leaf, till the spices crackle.

Step 8

Add in the whisked dal.

Step 9

Add turmeric and salt.

Step 10

Allow the dal to boil on medium heat for 4–5 minutes.

Step 11

Garnish with the chopped coriander leaves. Boil for another minute and remove from heat.