1. Wash and soak split chana dal in water for 3-4 hours.

2. Drain water and grind it along with chilies to make a coarse paste. Use as little water as possible for grinding. Crush garlic cloves.

3. Heat oil in a pan. Add mustard seeds. When they splutter, add asafoetida, turmeric powder and crushed garlic.

4. Now add ground dal, salt, sugar and stir.

5. Keep mixing the dal so that it will not stick to the bottom. After some time, all the water contents dry out.

6. Cover for a min. Remove the lid and stir. Garnish with coconut and coriander leaves. Serve hot.