Bedmi Puri

Rinse urad dal thoroughly and soak in water for at least 4 hours, or preferably overnight. Drain the soaked urad dal completely and grind it into a coarse paste without adding water, or with minimal water if necessary.

Heat 10g oil in a pan over medium heat. Add cumin seeds and fennel seeds, allowing them to splutter. Add asafoetida, grated ginger, and chopped green chili, sautéing for 30 seconds until fragrant.

Add the ground urad dal paste to the pan. Mix well and cook on low heat for 5-7 minutes, stirring continuously to dry out the moisture.