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Soak the chana dal for 3-4 hours in warm water.
Drain the water and grind the chana dal coarse.
Steam the mixture for 10-15 minutes till it’s
cooked properly.
Grate the mixture. It’s called Khamani
Grind chillies, garlic, ginger and keep it aside.
Heat oil in the non-stick pan, add pinch of
asafetida stir 2-3 seconds.
Add khamani to the oil on low-medium heat until
the oil starts separating.
Add chilly ginger garlic paste to the pan and stir
it for 3-4 minutes
Add salt, sugar and lemon juice per taste. mix
well. take it off the heat
Garnish with sev, chopped coriander leaves and
pomegranate.
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