Let’s see how this Garhwali cuisine is prepared. To start with, wash the dal well and soak it for ½ an hour in warm water. Finely chop garlic and ginger. After ½ an hour, drain the water and boil the dal. The water added should be double the amount of the dal. When the water starts boiling, add garlic, ginger, half of the chili powder, coriander and salt. When the dal is almost cooked, add the rice paste and continue cooking it for some more time. Before you remove the dal from the flame, add some cumin seeds, gandhreni, asafetida and the remaining chili powder. Your Kulath ki dal is ready, serve, garnish it with butter and fresh coriander leaves.