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