Wash and soak dal for 15 minutes.

Pressure cook till very soft (4 whistles).

Cool cooker and remove. Drain water from dal and save.

Grind dal to a fine paste either on stone or in a mixie.

Mix with water and residual water of dal.

Blend well till smooth.

Heat oil in a deep saucepan. Add seeds, curry leaves, allow to splutter.

Add slit chillies, cloves, bayleaf, and saute one minute.

Make paste of masalas in 1/4 cup water.

Add paste, fry further one minute. Add dal.

Bring to a boil and simmer for 8-10 minutes.

Add chopped coriander.

Serve hot with puran polis (refer)

Making time:30 minutes (excluding pressure cooking time)

Shelflife: Best fresh