Chef Sunil Chauhan

Ingredients

• Clean, wash thoroughly dal in running water and soak dal for 1 hour.
• In a pressure cooker or in a sauce pot add dal with 6 cup water, green chili, chopped ginger, chopped garlic, salt, red chili, peppercorns, and turmeric powder.
• Give it a nice stir. Put the lid on the cooker/sauce pot and let Gahat dal boil.
• Cooke it over low heat until boiled properly or up to 4-5 whistles (if cooking in a pressure cooker).
• Switch off the gas stove and keep it aside to let the dal cool
• When dal is cool or a room temperature, Grind the dal in the mixer.
• Pour dal again to the pan in which boil and again put it on medium flame.
• Heat the pan on a medium and pour ghee to the pan and let it warm.
• Once the ghee is hot, add Jakhiya and Jumbu (both local herbs)into it. and immediately temper dal with it.
• Give a nice stir to the dal and bring it to boil.
• Stir occasionally to avoid sticking to the bottom.
• Simmer the above mixer in low heat for 10-15 minutes.
• Garnish with cilantro and cream.
• Serve it hot.