• Rinse the black lentils with cold water until the water runs clear.
  1 cup black lentils (split black gram)
• Then, add the turmeric powder, lentils, ginger garlic paste and water to a pressure cooker.
  ¼ tsp ground turmeric, ½ tsp ginger garlic paste, 3 cups Water (while cooking dal)
• Cover the lid and let it cook for 8-10 minutes on medium heat until you hear three whistles.
• Let it cool down for 10-15 minutes until it release naturally and remove the lid. You will see the thick texture of the dal.
• Add hot or warm water and bring it to a boil for 3-4 minutes on medium-high heat. Let it simmer, and turn off the heat.
  3 cups hot water

Tempering

• Heat ghee in a pan. Add one teaspoon of jimbu and let it splutter for a minute.
  ½ tbsp Ghee or vegetable oil, 1 tsp jimbu
• Finally, pour it into the dal. Add salt to taste and mix everything well.

  Serve hot with rice or roti.
  Salt to taste