Begin by sorting, washing, and draining the split urad dal until the water runs clear.
Pour 7 cups (1680 ml) / 1. 75 liters of water into a heavy 3-quart/liter nonstick saucepan and bring to a rapid boil over high heat.
Stir in the washed urad dal, minced green chilies, turmeric, sliced radishes, chopped spinach, and plantain slices.
Bring the contents back to a boil.
Once boiling, reduce the heat to moderately low, cover with a tight-fitting lid, and simmer gently for 1 hour, or until the dal is soft and fully cooked.
Remove the saucepan from the heat, uncover, and stir in the salt.
Set aside.
While the dal is cooking, prepare the spice powder.
Using an electric coffee mill or a mortar and pestle, grind the cumin seeds, coriander seeds, fennel seeds, and black peppercorns into a smooth powder.
Transfer to a small bowl.
In a blender, combine the ⅓ cup / 80 ml (2.7 fl oz) of water and the fresh ginger.
Blend at high speed until you have a smooth ginger water.
Pour the ginger water into the bowl of powdered spices and mix well to create a smooth paste masala.
To prepare the tempering (chaunk), heat the ghee or vegetable oil in a small frying pan over moderate heat.
When it is hot, add the asafetida powder.
Immediately add the prepared spice paste to the hot ghee.
Fry for 1–2 minutes, stirring constantly. If the paste begins to dry out, add a small splash of water to prevent it from sticking.
To incorporate the tempering, add a spoonful of the cooked dal to the spice mixture in the frying pan and stir well.
Then, pour the entire contents of the frying pan into the pot of cooked dal.
Cover the dal for 1–2 minutes to allow the aromatic flavors to infuse completely.
Stir gently and serve hot.
Do not skip the final tempering (chaunk). This step is crucial for adding a deep layer of flavor and also aids in digestion.
