Soak the black channa or channa dal overnight and drain it. Grind it into a coarse paste (Add red chillies, jeera and salt to taste before grinding).
Pour this paste into a shallow vessel (in a pressure cooker without the whistle on) and steam it for 10 minutes or until cooked. Should not stick, if you dip a fork into this.
Allow it to cool and separate it with a fork to make a loose mixture.
Heat 2 tbsp of oil in a pan and add channa dal and urad dal first and as they begin to turn brown add the jeera and rai and allow to crackle.
Add in the curry leaves, chopped onions, and chopped green chillies. And once the onions are cooked, add the garlic flakes and the steamed mixture that has been prepared. Mix it all well and leave it on the flame for about a minute to for the garlic cloves to cook. It should be dry in consistency.
Garnish with chopped cilantro before serving. Serve with rice.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.