I cook dhal now in a pressure cooker, so that’s covered ;-D but before that I would boil it covered until/unless it was rattling too much then I’d leave the cover ajar, it helps with the boiling process. Did you try the chunkayed stuff with a bowl of the dhal?

I’d love to know how your mother in law makes the dhal though – it’s always good to learn about new things.

My MIL boils it with a cover, but then again, the way she makes dhal is different than the way you make it altogether—a different topic for a different day. LOL.

You can use ground geera and add it to the dhal while boiling AND just after it’s chunkayed with the garlic – in order to get the best flavour without chunkaying, I would suggest toasting the whole geera in a dry pan and then grinding fresh (as opposed to purchased ground cumin).
But your suggestion about chunkaying with the whole geera and taking it out (just before serving?) is probably better! The whole geera generally floats as black specks to the top and you can skim all or most of them off before serving. It depends how picky your husband is about the whole seeds

1. My husband doesnt like it with the whole geera in it and suggested that I grind it. Do you have any suggestions on how I can do this?

2. What would happen if I chunkayed the geera, and put it in the dhal as usual, but after a few moments (not sure how many), strained the geera back out? Do you think this could work?

Any other suggestions….my husband is from Guyana but I’m not so I have no clue!