Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Hard

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  • 1 cup - gahat or kulath (horse gram).
  • 4 to 5 cloves - garlic.
  • 1/2 inch piece - ginger.
  • 3 to 4 nos - green chillies.
  • 1 tsp - jakhiya or cumin seeds.
  • a pinch - asafoetida.
  • 1/2 tsp - dry coriander powder.
  • 1/4 tsp - turmeric powder.
  • 3 cups - water.
  • 1/2 cup - oil ( preferably mustard oil).
  • 2 tsp - salt.

How to Make Phaanu

  • Soak the gahat daal in water overnight. If using arhar daal, soak for 1-2hrs. In the morning wash and rub the daal in running water so that it is free of seed covering (chilka).
  • Then, grind it into a dry thick paste in a mixer or on a silbatta along with green chillies, garlic and ginger.
  • Place a tawa on a moderate flame.
  • Put some oil and make thick pancakes (like cutlets) daal paste.
  • Use only half of the paste for making the cakes.
  • Mix water with the remaining paste making it of pouring consistency.
  • Heat oil in a pan and add jakhiya seeds and heeng.
  • Now add gahat paste, turmeric powder, dry coriander powder and salt.
  • Cover and cook for about 10 minutes on slow fire.
  • Add the gahat cakes to the gravy and continue simmer for another ten minutes.
  • The gravy should have pouring consistency.
  • If thick add some more water and heat till it boils.
  • Garnish with pure ghee and chopped coriander leaves.
  • Serve with steamed rice.