Clean, rinse, and soak the Gahat for 4 – 5 hours in water. Do not throw away the saoked water. It is used to cook the dal.
Add dal with water, green chili, grated ginger, garlic, salt, red chili, and turmeric powder in a pressure cooker. Stir it. Close the lid of the pressure cooker and place the whistle on it.
Over low heat, cook the dal for 3 – 4 whistles. Let the pressure release naturally. Open the pressure cooker, and check dal for doneness. It should be fully cooked.
Turn on the heat. Start simmering the dal over low heat.
Make a slurry of rice flour and water. Add it to the simmering dal along with Jumbo and Gandrain. Mix nicely. Continue simmering the Gahat Dal over low heat. Stirring occasionally and gently mash dal with the back of the spoon/ladle to thicken it.
For tempering the dal, heat ghee in a small tadka pan, add cumin seeds once they crackle, add asafoetida, immediately add this tempering over the dal and mix nicely. Cover the dal with a lid.
Garnish with chopped coriander leaves.
Serve Pahadi Gahat ki Dal with bhaat.