Dry roast the urad dal till golden brown. Wash and drain the dal, keep aside.

Cook the urad dal with 11/2 cups of water until just cooked. Care needs to be taken that the dal does not become too mushy.

Marinate the shrimps with a little turmeric powder and salt. Keep aside.

Heat 1/2 tbsp oil, lightly fry the shrimps, keep aside in a bowl.

Add the remaining oil to the pan, when smoking hot, add crushed cinnamon, cloves, cardamom and bay leaves. Allow the spices to splutter.

Add the onions, cook till they become soft and translucent. Add the ginger paste, saute for 2-3 minutes over a medium flame.

Pour in the boiled dal, sprinkle in the turmeric powder and salt, give it a hearty mix. Bring to a gentle simmer.

Keep checking the consistency of the dal, it should not be too runny, neither too thick, if needed, add some warm water to get the consistency right.

Throw in the fried shrimps and slit green chilies, bring to a boil. Adjust seasonings, finish with a dollop of ghee and serve hot with rice.