– Wash the kali dal thoroughly. After that, drain the water and let the dal dry in the sun for a day. The dal should be completely dry before you proceed to the next step. – Once the dal is dry, roast it in a kadhai over medium heat for a few minutes until it becomes fragrant. Be careful not to burn the dal.
– In a separate kadhai, bring 4 cups of water to a boil.
– Add the dal powder to the boiling water and stir continuously to avoid lumps I have only given 2 cups of dal powder, but you can add more according to your taste.Keep stirring until the dal becomes thick and creamy. This may take 20-25 minutes.
– In another kadhai, heat 2-3 tbsp oil over medium heat. Add the dry red chilli, gera (cumin seeds), and bay leaves,elaichi
– Once the spices start to splutter, add the chopped onions and green chillies. Saute for a few minutes until the onions turn golden brown.
– If using, add the chopped tomatoes[optional] and haldi powder. Mix well and cook for a few more minutes until the tomatoes become soft and mushy.
– Add the boiled dal to the kadhai and mix well. Add salt, red chilli powder, cumin powder, and garam masala.
– add 1 cup of hot water[ if needed] Let the dal simmer for 5 to 10 minutes until it thickens and the flavors mix together.
– Garnish with chopped coriander leaves and serve hot with rice, roti or naan.