Soak dal for 1/2 an hr. Now in a cocker put dal,add water,salt and haldi powder and let it whistle for 3/4 times. Once cocker cools down,open and blend nicely with the bitter.

Place dal in a handi and let it boil by adding mungphali dana,desi gud, tomato,green chilli,lal mirch powder and dhaniya powder.

Now in a tadaka pan put oil,once hot add rai,methi dana,curry patta,Kokam and hing,laung, Kali mirch dana. Once all pops up add the tadaka to the dal.

Let dal cook for minimum 15 minutes and the aroma coming from it is proof that dal is perfectly boiled. Add lemon juice and boil for 1 minute more. Turn of the flame. Gujarati dal is ready to either drink bowls full or with rice.