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Brief : Phaanu 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 phaanu.


  • Gahat or Kulath (Horse gram)
  • Oil
  • Garlic
  • Ginger
  • Green chillies
  • Jakhiya or Cumin seeds
  • Asafoetida
  • Dry coriander powder
  • Turmeric powder
  • Water
  • Salt


  • 250 gm
  • 100 ml (preferably mustard oil)
  • 4 to 5 cloves
  • ½ inch piece
  • 3 to 4
  • 1 tablespoon
  • a pinch
  • ½ tablespoon
  • ½ tablespoon
  • 3 cups
  • 1 tablespoon or to taste


  • Soak the gahat dal in water overnight. If using arhar dal, soak for 1-2 h
  • In the morning wash and rub the dal 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) deal 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 stmed rice.



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