Badil

Soak dal overnight and drain

Grind dal with ginger, garlic, green chillies, salt and little water. Keep aside.

In a pan heat 2 tbsp of oil and splatter cumin seeds. Add hing and saute for few seconds.

Then add 2-3 cups of water and bring to boil.

Add the grind dal and other dry spices.

Give it a good mix and cook for 10-15 minutes in low flame.

After 10-15 minutes,when dal becomes thick and doesn't stick to the pan remove from heat.

Grease a plate with little oil and spread the dal to make about 1/2inch thick layer.

Keep aside to cool.

When it becomes cool cut in diamond or other shape in small pieces.

Heat a skillet or tawa and shallow fry the badil with ghee or oil till crisp and golden brown.

Serve hot with til/bhang ki chutney.