Soak the urad dal for 6-7 hours or overnight.

Cook the urad dal in a pressure cooker with 2 cups of water until mushy. 2-3 whistles I would reckon. Keep aside.

Heat oil in a deep bottomed pan, when smoking hot, add the paanchforon, fennel seeds, bay leaves and red chillies. Allow them to splutter.

Now add 1 tbsp ginger paste and saute for 2-3 minutes over a medium flame. Pour in the boiled urad dal, bring to a simmer.

Add the fennel powder, sugar and salt, give a good stir. This dal shall be of a runny consistency. Add some hot water if needed to get the consistency right.

Adjust seasonings, finish with a sprinkle of fennel powder and 1/2 a tbsp of ginger paste if needed.

Serve cold (yes, cold, its almost a sin to serve it hot !!!) with aloo posto and rice.