Ingredients

• 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.