Re: Bajia’s Cooking
yes, ghotna means mashing the daals so they become thick and soupy instead of daanedar. see, of course you can do it with an immersion blender, but the taste won’t be the same. it’s quicker, but there’s a reason our generation wonders why we can’t get it right with cooking like our grandmas and mamas got it right, you know? 
do it with an immersion blender, but watch the consistency because you’re not trying to liquify it. tip – take out half the haleem and blend that, then add it back into the rest. even with the blending, let it slow cook for a long, long time and occasionally have a go with the masher when you go to stir it.