Pundi Gatti

Heat Ghee in a small pan for tempering. Once hot, add Mustard seeds and allow them to splutter.

Add Urad dal and Chana dal to the pan and fry until they turn golden brown. Then add Curry leaves, finely chopped Green chili, finely grated Ginger, and Asafoetida. Sauté for one minute until fragrant. Set aside this tempering mixture.

In a large heavy-bottomed pan, bring Water and Salt to a rolling boil.