Add turmeric powder, sugar and salt and keep aside.
Now take a nonstick wok, heat oil and add the bay leaves and all the other ingredients and roast till golden brown.
Now add the cooked dal and water as required and cook till thick.
Serve the hot dal with hot hot puris.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.