- Split Bengal gram 1 1/2 cups
- Raw mango, grated 1 medium
- Cumin seeds 1/2 teaspoon
- Salt to taste
- Green chillies 3
- Sugar 1 1/2 tablespoons
- Oil 1 tablespoon
- Asafoetida 1/4 teaspoon
- Mustard seeds 1/2 teaspoon
- Dried red chillies 2
- Turmeric powder 1/2 teaspoon
- Coconut, scraped 2 tablespoons
Method:Four cups of water for at least four hours Soak chana dal. Drain well. Place the cumin, salt, green pepper and sugar and for a minute or mortar with a pestle to pound. Mixture.Heat oil in a pan in a thick dry gram dal and add pounds, add asafoetida and mustard seeds. When the seeds splutter add red chilli and turmeric powder. Take the pan from heat and cool to room temperature. Transfer lentil mixture into a bowl. Add raw mango and coconut and mix well. Add lentil mixture and mix well in the morning. Garnish with coriander leaves and serve immediately.
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