Watli DaaL or MokLi DaaL

Ambe DaaL, Watli or MokLi DaaL & Panhe used to our favorite snack during Chaitra - spring time in Mumbai.

Watli DaaL or MokLi DaaL

Ingredients

• 1 cup chana daal, soaked overnight, drained, grind to a coarse paste adding very little water
• 1/2 tsp chili powder
• salt to taste
• 1 tsp sugar

Tempering

• 1 1/2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/2 tsp asafoetida
  

Garnish

• 2 tbsp (or more!) fresh coconut
• 1/4 cup chopped cilantro/coriander leaves
• Lemon wedges

Method
1. Grind drained daal to a coarse paste, adding just few sprinkles of water.
2. Heat oil in a kadai or wok or saucepan.
3. Add the ingredients for tempering.
4. Add daal paste, chili powder, salt and sugar.
5. Stir fry for 12 - 15 minutes without adding any water or covering.
6. Keep stirring frequently to make sure the mixture doesn't stick to the bottom of the pan.
7. Garnish with coconut & cilantro. Serve with a lemon wedge per serving.


Note -
1. This daal becomes dry if kept for a longer time. Hence more coconut is added as a garnish.