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| Main ingredients | Split Bengal grams (chana dal), Green chillies, Mustard seeds, Cumin seeds, Asafoetida, Curry leaves, Turmeric powder, Red chilli powder, Fresh corainder leaves, Scraped fresh coconut |
| Cuisine | Maharashtrian |
| Course | Snack |
| Prep time | 3-4 hours |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups split Bengal gram (chana dal), soaked for 3-4 hours, and drained
- 3-4 green chillies
- 2-3 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon asafoetida (hing)
- 10-12 curry leaves
- ¼ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves + for garnish
- ¼ cup scraped fresh coconut
Method
- Put drained split Bengal gram into a grinder jar, add green chillies and grind coarsely.
- Heat oil in a pan, add mustard seeds and let them splutter. Add cumin seeds and asafoetida and mix well.
- Add curry leaves, turmeric powder and red chilli powder, mix well and saute for 30 seconds.
- Add the ground mixture, mix well and cook, stirring continuously for 1-2 minutes. Add salt and mix well. Sprinkle ½ cup water, mix, cover and cook for 8-10 minutes, stirring in between every few minutes.
- Add coriander leaves and coconut and mix well. Cook for 1-2 minutes.
- Transfer into a serving bowl, garnish with coriander leaves and serve hot.
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