Pick, clean and wash the daal and cook with the water, salt, haldi and ginger.
Cook till lentils are cooked soft (takes approx.1 hour). If using a pressure cooker add only 3 cups water and cook for 12 minutes.
Heat the ghee in a pan, and add the jeera and tej patta. When the seeds splutter, add the tomatoes and stir-fry till the fat separates.
Add the green chillies, garam masala, dhania , chilli powder and ghiya and mix well.
Add the daal to this mixture and bring to a boil, and then simmer for about 10 minutes. Serve hot garnished with the coriander leaves.
Key Ingredients: Bengal Gram (split), salt, turmeric, ginger, clarified butter, cumin seeds, bay leaf, tomato, green chillies, garam masala, coriander seeds, coriander leaves, red chilli, bottle gourd