Firstly, soak Masoor Daal in water for 2 hours. Now add half liter water in it along with 1 tbsp National Red Chili Powder and 1tsp National Turmeric Powderand cook it for at least 20 minutes on low flame. Now add National Salt and cook it for another 20 minutes. If it remains grainy, blend half of it to get a perfect smooth liquid consistency. Turn off the flame and add 1 cup of National Mixed Achaar in it.
In a frying pan, heat up desi ghee and add onions in it to get them golden brown, now add 1 tsp chopped garlic slices, 4-5 red chili balls and cook them until both are perfectly aromatic. Add ½ bunch karree patta and 1 tsp National Cumin Seed and right when it starts sizzling, add in into the Daal and serve it with the other condiments of thali.