Kali Masoor Daal

[S08]

@Mirch

You can use your finger to cover that top thingi so the bhaap stays inside the pan.
You can put some duck tape to close that darn hole .
Give some extra time for it to get gull/tender. Like if you will serve it at dinner , start cooking it at noon.
Just kidding about the first two, half kidding about the last option. In this case just put the daal with some extra water on the choola , bring it to boil then lower the heat and let it simmer for 35 minutes to an hour , depending how good you want it to gullify/get tender.
I hope this helps.

yea yea

its like gulling the payae nihari.lol ok i will try your tip too thanks