Halwai January 21, 2020


• 3 slices – Bread
• 1/8 cup – Toor Dal (split pigeon peas)
• 1/8 cup – Channa Dal (Bengal gram)
• 1 – Red Chilli
• 1 – Green chilli
• Few – Curry leaves
• 1 tbsp – Oil
• 1/4 tsp – Mustard Seeds
• 1/4 tsp – Asafoetida
• 1 tsp – Urad Dal (split and husked black gram)
• Salt to taste.


  1. Soak the toor and channa dals together in enough water to cover the dals along with the red chilli for an hour and grind with minimal water into a coarse batter.
  2. Add salt and steam it for 10-15 minutes till it forms a nice dry and lumpy cake or microwave for 2-3 minutes in 30 second bursts, mixing well each time till it starts to look a bit dry.
  3. Break into smaller lumps once cool.
  4. Toast bread till crisp and break into tiny bits.
  5. Alternatively, finely chop bread slices and roast till crisp with some butter or clarified butter.
  6. Heat oil and add mustard seeds.
  7. When mustard stops popping, add urad dal (if you are using it).
  8. Add asafoetida, curry leaves and green chilli (slit through the middle) once the urad dal starts turning golden brown.
  9. Add lentil crumble.
  10. Mix well and scrape at the bottom of the pan every other minute, else it will brown too much.
  11. Add bread bits and toss well.
  12. Cook for a few minutes till lentil crumble mixes well with bread.
  13. Serve topped with chopped onions and tomatoes (optional).
  14. Recipe courtesy: foodiliciousnan