Rinse the Chana dal thoroughly and soak it in water for at least 3 hours, or preferably overnight.
2
Drain the soaked Chana dal completely. Reserve about 30 grams of whole Chana dal and set aside.
3
Transfer the remaining drained Chana dal, Ginger, Garlic, and Green chili to a grinding jar. Grind this mixture coarsely without adding any water. The texture should be rough, not a smooth paste.
