Kalai (Urad) Dal 100 gms
Ginger Paste 1 tbsp
Mouri (whole) 1 tbsp
Bay leaves 3
Asajoetida (Hing) 1 tsp

Method: Pressur cook the dal with the ginger paste, some whole mouri and a pinch of hing, salt for 6-7 mins-remove from fire-heat oil in a kedai, add the bay leaves, some crushed mouri and a pinch of hing, let it sputter-add the cooked dal and allow it to boil -add water f needed to get the required consistency -add salt and sugar to taste