Tie the following in a muslin cloth: dhania, jeera, tej patta, pathar ka phool, dalchini, cloves, kalimiri and elaichi.
Add water to the paya and place over heat. Add in the chopped onion and also the spices tied in muslin along with salt to taste.
Cook the Nahari on slow fire, preferably over charcoal for 4 to 5 hours. Remove the spice cloth and serve.
Nahari is served in the morning.
Nahari cooked overnight on a slow fire and served for breakfast is delicious.