Obbattu

Rinse the chana dal thoroughly and soak it in 500 grams of water for at least 2 hours.

Drain the soaked chana dal and pressure cook it with 300 grams of fresh water for 3-4 whistles until it is very soft but not mushy. Drain any excess water completely.

In a heavy-bottomed pan, combine the cooked chana dal, grated jaggery, and 15 grams of ghee. Cook on medium heat, stirring continuously, until the jaggery melts and the mixture thickens and leaves the sides of the pan. This process will take about 10-15 minutes.