For indrahaar--Wash atleast 3-4 times all the dals and soak them separately or together, preferably overnight or atleast for 6 hours.
Drain the water, grind them with few tablespoons of water in a mixer grinder until the paste is smooth and creamy.
Heat a kadhai or non-stick pan, add oil, jeera and whole red chillies.Now, add the ground dal paste followed by turmeric powder and the minced paste of coriander, garlic and green chillies.
Add salt to taste and mix everything together on low heat until the mixture collects at the centre of the kadhai and turns thick.
Grease a dhokla plate or any steamer plate with a tsp of oil.
Switch off the flame, add this mixture to the dhokla plate and spread evenly and steam this for 20 minutes.
Allow it to cool completely before slicing into pieces.
Pan fry them with few tbsp of oil until the crust is brown in colour. Remove the pieces aside, serve as snack.
Wash and cut tomatoes into cubes. Peel and chop garlic. Heat oil in a kadai and add mustard seeds. When they crackle add chopped garlic. Sauté till light brown in color.u
Add turmeric powder, red chilli powder and coriander powder dissolved in little water. Stir for half a minute and add tomatoes. Cook for another five to ten minutes.t
Add salt, sugar and one and a half cups of water. Simmer for five minutes. Once it comes to boil, and serve hot immediately with indrahar and coriander chatanih
