Biuli dal (urad dal with ginger-fennel paste)

Roast the split urad dal in the pressure cooker on medium heat until fragrant and lightly brown at the edges; do not brown too much or the lentils turn hard and will not soften.

Tip into a strainer and rinse quickly.

Return to the pressure cooker with 2.5 cups hot water and a heaped teaspoon of salt. Pressure cook 15 minutes in an Instant Pot or 13 minutes in a regular pressure cooker.

Mash the cooked lentils a little, leaving some intact so the dal thickens.

Grind about a tablespoon of fennel seeds, soaked in water for half an hour, with a good amount of ginger to a paste; in a blender, add a little water for a smooth paste.

Heat oil, lower to low, add two dry bay leaves and a dry red chilli.

Fry most of the ginger-fennel paste on low heat with a pinch of hing, keeping a little back, until the oil leaves the sides.

Add the cooked lentils, a little more salt, two fresh green chillies and the rest of the paste.

Bring to a boil, then simmer on low 5 to 6 minutes. Finish with half a teaspoon of ghee.