Ingredients

 

 

 

 

 

 

Quantity  Measure:       Ingredient   Description:

1            Teaspoon       Asafetida (Hing)

3-4         pcs                 Chillies Green

1            Teacup           Coconut scraped (fresh)  garnishing

1            Tablespoon    Cooking Oil

1            Bunch             Coriander Leaves   chopped fine, for garnishing.

                                     (Kothmeer)

2           Teacup            Dhal, Chana

2-3        Flakes/Seeds  Garlic

2           Teaspoon        Mustard Seed

             As Required     Salt                  to taste

1           Teaspoon        Sugar  optional

2           Teaspoon        Turmeric Powder

Method:

 

1. Wash and soak split chana dal in water for 3-4 hours.

 

2. Drain water and grind it along with chilies to make a coarse paste. Use as little water as possible

for grinding. Crush garlic cloves.

 

3. Heat oil in a pan. Add mustard seeds. When they splutter, add asafetida, turmeric powder and

crushed garlic.

 

4. Now add ground dal, salt, sugar and stir.

 

5. Keep mixing the dal so that it will not stick to the bottom. After some time, all the water contents dry

out.

 

6. Cover for a min. Remove the lid and stir. Garnish with coconut and coriander leaves. Serve hot.

 

 

Note:

This is traditionally prepared as a farewell dish to Lord Ganesha, on the Visarjan Day of Ganesh Chaturthi. It is served as a condiment, and when prepared for festivals, the garlic is usually skipped.

 

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