• 1/2 cup yellow gram dal
  • 1 stalk curry leaves
  • 1 bay leaf
  • 3 cloves
  • 2 green chillies
  • 1/2 tbsp. coriander finely chopped
  • 1 tsp. black maharashtrian masala (refer masalas)
  • 1/4 tsp. garam masala
  • 1/4 tsp. dhania (coriander seed) turmeric powder
  • salt to taste
  • 4 cups water
  • 1 tbsp. oil or ghee
  • 1/2 tsp. each cumin & mustard seeds


  1. Wash and soak dal for 15 minutes. Pressure cook till very soft (4 whistles). Cool cooker and remove. Drain water from dal and save.
  2. Grind dal to a fine paste either on stone or in a mixie.
  3. Mix with water and residual water of dal. Blend well till smooth.
  4. Heat oil in a deep saucepan. Add seeds, curry leaves, allow to splutter. Add slit chillies, cloves, bayleaf, and saute one minute.
  5. Make paste of masalas in 1/4 cup water. Add paste, fry further one minute. Add dal.
  6. Bring to a boil and simmer for 8-10 minutes. Add chopped coriander.
  7. Serve hot with puran polis (refer).

Making time:30 minutes (excluding pressure cooking time)
Makes:ย 5-6 servings
Shelflife:ย Best fresh