1. Wash the dal twice. Place in a pressure cooker with six to seven cups of water. Add the necessary amount of salt and turmeric and cook for 15 minutes after the whistle.
2. Deep-fry sliced onion, chopped chillies in ghee. Remove the onions when golden brown. Remove chillies as soon as you put them in the ghee.
3. Pass the dal through a moule legume. Allow to simmer for five minutes. Add the pure ghee and place dal in a bowl topped with the fried onions, garlic, chillies and coriander.
4. This dal should only be eaten with white rice and a patia.
(This patia can be made with tomatoes, fish, prawns/shrimps)