Bhat, Asafoetida, cumin, Gandrayani (optional), clove, black cardamom, black pepper whole, ginger, garlic, green Chillies, fresh coriander, salt and rice flour.
ProcessFor this preparation, you need to wash and soak Bhat overnight in clean water.
Remove the soaked Bhat from the water and grind the lentil to make a paste. Save the water for later use. Alternatively, you can use mortar and pestel for making the dal paste to enhance the taste.
Heat mustard oil in an iron kadai, add asafoetida, cumin, and gandrayani (optional) to the hot oil. Add the soaked lentil water to the kadai and boil the water in low flame. Add the Bhat paste to the boiling water and keep stirring for good 15-20 minutes or until it stops overflowing. If the lentil is too thick, add little water to the kadai. Add salt as per taste.
Make a paste of clove, black cardamom, cumin, black pepper, ginger, garlic, green Chilli and fresh coriander.
Add this paste to the kadai and stir to mix the ingredients.
Take rice flour, add water to make a thick paste. Slowly add the rice flour paste to the lentil while continuously stirring the kadai.
Cook on low flame for another 15-20 minutes.
Serve hot with rice and ghee.