Brief: Phanu is also made of dals (lentils) like
chainsoo, but in this case the dals are soaked in water for about
4 to 6 hours before its use. A different variety of dals like- Gahat,
Arhar or green Mung can be used to prepare Phanu.
Gahat or Kulath (Horse gram) - 1 cup
Oil - 1/2 cup ( preferably mustard oil)
Garlic - 4 to 5 cloves
Ginger - 1/2 inch piece
Green chillies - 3 to 4
Jakhiya or Cummin seeds - 1 tsp
Asafoetida - a pinch
Dry coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Water - 3 cups
Salt to taste
Soak the Gahat daal in water overnight. If using Arhar daal,
soak for 1-2hrs.
In the morning wash and rub the daal in running water so that
it is free of seed covering (chilka). Then, grind it into a dry
thick paste in a mixer or on a silbatta along with green chillies,
garlic and ginger.
Place a tawa on a moderate flame. Put some oil and make thick
pancakes ( like cutlets ) daal paste. Use only half of the paste
for making the cakes.
Mix water with the remaining paste making it of pouring consistency.
Heat oil in a pan and add jakhiya seeds and heeng. Now add Gahat
paste, turmeric powder, dry coriander powder and salt.
Cover and cook for about 10 minutes on slow fire. Add the Gahat
cakes to the gravy and continue simmer for another ten minutes.
The gravy should have pouring consistency. If thick add some more
water and heat till it boils.
Garnish with pure ghee and chopped coriander leaves. Serve with