Gahat Dal: The Stone-Melting Lentil Secret

Step 1 (Boiling): Pressure cook the soaked dal with 4 cups of water, salt, and turmeric for 6-7 whistles until very soft.

Step 2 (Tempering): Heat mustard oil in an iron pot. Add hing, cumin, and bay leaf.

Step 3 (Sautéing): Add crushed ginger-garlic and sauté until golden.

Step 4 (Simmering): Add the boiled dal (with its water). Mash some of the dal with a ladle to thicken the gravy.

Step 5 (Slow Cook): Simmer on low heat for 15-20 minutes. The gravy will turn a deep brown color.

Step 6 (Serving): Serve hot with steamed rice and a dollop of ghee.