• Bring the water to a boil in a stockpot.
• Add the lamb and remove the scum that rises to the surface.
• When the water is clear, add the garlic and continue to boil for 4-5 minutes.
• Add the salt and cook until the lamb is half done.
• Add the green and black cardamoms, cloves, turmeric powder, ginger powder, onion paste, yogurt, red chilli in water and ghee.
• Mix well, reduce heat and cook covered until the lamb is tender.
• Add the cockscomb flower extract and black cumin seeds.
• Mix well and sprinkle dry mint leaves.
• Serve hot with steamed rice.

Pressure cooking the Dal

• Wash Toor dal under running cold water till water runs clear.
• Soak the dal in enough water for at least 30 minutes.
• After 30 minutes, discard soaking water.
• Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
• Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
• Mash or hand blend the dal till smooth.

Making Varan

• Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
• Turn the heat to medium and bring the dal to a simmer.
• Let it simmer for 4-5 minutes.

Making the tempering

• Heat the ghee or oil in a small frying pan.
• Once hot add cumin seeds and let them sizzle.
• As seeds sizzle, turn off the stove, wait for a few seconds.
• Then add red chilli powder and asafoetida.
• Immediately add the tempering to the dal. Stir well.
• Serve hot with steamed rice.