Gahat dal
Soak 25 grammes of the dal overnight, and then finely grind it with ginger and garlic. Thereafter, cook it with water on a low flame in an iron cauldron for about 50 minutes. Add asafetida, red chilli powder, turmeric powder, garam masala and salt to taste, and cook for another five minutes. Put a dollop of ghee and a pinch of jambu / jakhia. Garnish it with fresh coriander leaves.
In Himachal Pradesh, curd is added to this preparation, and the dish is called kulthai.