First, rinse the dal really well for 2 to 3 times in plenty of water.

Strain the dal and transfer that into a pressure cooker. Add around 2 cups of water and close off the lid of the pressure cooker.

Place it on medium flame and cook it until you hear one whistle. Take it out of the flame and let the pressure release on itself.

(You can also use a cooking pot with a lid. For this, use 2½ cups of water. Cook the dal on medium to high flame until the grains start to break from between).

After the pressure is released, take off the lid.

Next, with a wooden or steel beater beat the dall until all the individual grains separate out. This should take less than a minute.

Next, take a kadhai and add some mustard oil. Let the oil heat until it smokes a little.

Put the kalonji or Kaalo Jeere in the oil together with the dried red chilis (break it from the middle).

Stir them once and then add the bay leaves and one green chili. Break both of these ingredients from the middle.

Continue stirring until they start to give off a certain fragrance.

Pour in the already whisked dal into the kadhai.

Combine everything well and then add in some salt to taste and turmeric powder.

Mix again and let it boil for around 5-6 minutes.

Stir occasionally and remove any froth that floats on the top. Keep the flame on medium.

After 5-6 minutes, reduce the flame to low.

Now garnish the dal with chopped coriander.

Mix everything once again. By doing this the fragrance and flavor of the coriander leaves will get incorporated well.

Boil for a minute or two.

Remove it from the flame and transfer the dal into a large bowl.