Gahat ki Dal

**Soak the gahat:** Rinse horse gram thoroughly and soak in water for 8–10 hours or overnight. Horse gram is very hard and requires long soaking.

**Pressure cook:** Drain the soaked gahat and pressure cook with fresh water, turmeric, and salt for 6–7 whistles until completely soft. Horse gram takes longer to cook than other lentils.

**Mash partially:** Open the cooker and mash about half the cooked dal with the back of a spoon. Leave the rest whole. This gives the dal a thick, textured consistency.

**Prepare the tempering:** Heat mustard oil in a pan until smoking, then reduce heat. Add asafoetida, cumin seeds, and dried red chillies. Let them splutter for 30 seconds.

**Sauté aromatics:** Add finely chopped onion and cook for 6–7 minutes until golden brown. Add grated ginger, minced garlic, and slit green chillies. Cook for 2 minutes.

**Add tomatoes and spices:** Add chopped tomatoes, red chilli powder, and coriander powder. Cook for 5–6 minutes until tomatoes break down and oil separates.

**Combine:** Add the cooked gahat dal to the masala. Mix well and add water to achieve the desired consistency — Gahat ki Dal is traditionally thick.

**Simmer:** Cook on low heat for 10–12 minutes, stirring occasionally, until the flavours meld and the dal thickens further.

**Serve:** Garnish with fresh coriander leaves and a drizzle of mustard oil. Serve hot with mandua (finger millet) roti or steamed rice.