Soak 250 g chana dal in water for at least 2 hours.
2
Drain the soaked chana dal and grind it coarsely with 15 g chili pepper, 10 g cilantro, 5 g salt, 3 g cumin seeds, 5 g fennel seeds, 10 g ginger, 1 g asafoetida, 10 g garlic, and 100 g onion.
3
Add 5 g curry leaves to the ground mixture and mix well.
