Ingredients: 1 cup chana daal, soaked overnight, drained, grind to a coarse paste adding very little water 1/2 tsp chili powder salt to taste 1 tsp sugar

Tempering: 1 1/2 tbsp oil 1/2 tsp mustard seeds 1/2 tsp turmeric powder 1/2 tsp asafoetida

Garnish: 2 tbsp (or more!) fresh coconut 1/4 cup chopped cilantro/coriander leaves Lemon wedges

Method: 1. Grind drained daal to a coarse paste, adding just few sprinkles of water. 2. Heat oil in a kadai or wok or saucepan. 3. Add the ingredients for tempering. 4. Add daal paste, chili powder, salt and sugar. 5. Stir fry for 12 - 15 minutes without adding any water or covering. 6. Keep stirring frequently to make sure the mixture doesn't stick to the bottom of the pan. 7. Garnish with coconut & cilantro. Serve with a lemon wedge per serving.

Note: 1. This daal becomes dry if kept for a longer time. Hence more coconut is added as a garnish.

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