• 1 cup – black Channa or Channa dal
• 2 – Red Chillies
• 1 tsp – Jeera
• For seasoning:
• 1 – large Onion chopped
• 2 – Green chillies chopped
• 5 or 6 – flakes of Garlic (optional)
• 2 – stems of Curry leaves
• 1 tbsp – Channa dal
• 1 tbsp – Urad Dal
• 1 tsp – Jeera (cumin seeds)
• 1 tsp – rai (mustard seeds)


  1. Soak black channa or channa dal overnight and drain it.
  2. Grind it into a coarse paste (Add red chillies, jeera and salt to taste before grinding).
  3. Pour this paste into a shallow vessel and steam for 10 minutes or until cooked. (Once done, it should not stick if you dip a fork in.)
  4. Allow to cool and separate with a fork to loosen the mixture.
  5. Heat 2 tbsp oil and add channa dal and urad dal. When they begin to turn brown, add jeera and rai to splutter.
  6. Add curry leaves, chopped onions and chopped green chillies.
  7. When onions are cooked, add garlic flakes and the steamed mixture.
  8. Mix and leave them on flame for moisture to evaporate and also for garlic flakes to cook. It should be dry in consistency.
  9. Garnish with chopped cilantro. Serve with rice.

Recipe courtesy of Sify Bawarchi