Soak the chana daal in adequate water for 2 hours

Add the daal along with the water in a heavy bottom saucepan and bring the water to a boil

Reduce heat and cook covered until the daal is cooked

The daal should be soft, but not broken/ mashed

Now drain the water and keep the daal aside

Melt the ghee in a wok

Temper with asafoetida,curry leaves, dry red chilli, mustard seeds and urad daal

Once the seeds splutter, add the cooked daal

Add salt. Mix and sauté for 5-7 minutes

Finish off by adding coconut

Mix well and take off heat

Discard the red chilli and serve warm