This is one of the offerings to God on important festival days. This is also good nutritious and delicious evening snack.
Bengal Gram (Chana Dal) – 1 cup
Grated Coconut – 3 tbsp
Mustard / Rai – ½ tsp
Black Gram/ Urad Dal (slitted) – ½ tsp
Grated Ginger – ½ tsp
Red Chilli – 2 Broken
Green Chill- 2 (slitted vertically)
Asafoetida (Hing) – 1 pinch
Turmeric (Haldi) powder – ¼ spoon
Salt to taste
Curry Leaves – 1 strand
Oil – 1 tbsp
Wash and soak Chana Dal in water for an hour.
Drain the water leaving 3 to 4 tbsp of water in it. Add salt and turmeric powder.
Pressure cook for 2 whistles. Lower the flame and leave for 5 minutes. Allow to cool
Chana Dal must be soft, but not mashed.
Heat oil in pan, add mustard and allow it to crackle. Add Black Gram (Urad Dal). Leave for 15 seconds till Black Gram becomes pink. Add Red Chili, Green Chilies, Curry Leaves, Asafoetida.
Stir for a minute and add the cooked Chana Dal and grated coconut.
Stir gently for a couple of minutes.
Remove to a bowl.
Done! Serve warm.