Ingredients:

• For Channa dal:
• 4 tbsp – Bengal Gram
• 2 tbsp – Cashew nut splits
• 1.25 cup – water
• For broken Wheat paste:
• 2 tbsp – broken Wheat
• 4 tbsp – water
• Extra 1/2 cup – water
• Other ingredients:
• 1/2 cup – Jaggery (approximately 80 ml – 100 ml or to taste), melted and sieved
• 50 ml – thick Coconut Milk
• 2 pinches – Cardamom powder

Method:

1. Soak Bengal gram in 1 cup water with cashew nut splits for half an hour and pressure cook.
2. Reduce flame from high to medium after third whistle and cook for another 15 minutes.
3. Allow the cooker to cool on its own. Reserve stock.
4. For broken wheat paste
5. Mix 2 tbsp broken wheat with 4 tbsp water and make a smooth paste.
6. Boil 1/2 cup water, lower the heat and add the broken wheat paste in 3 batches.
7. Stir continuously till it thickens and it mixes with water, keep it aside.
8. Final preparation:
9. In a bowl, mix boiled Bengal gram and cashewnut, along with stock, broken wheat paste and jaggery.
10. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 12-15 minutes.
11. Turn off the heat and add 50 ml of thick coconut milk and gently mix all the ingredients.
12. Sprinkle cardamom powder and serve warm or cold.
13. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya