Phaanu: The Mixed Lentil Soufflé

Step 1 (Grinding): Drain the soaked Gahat dal. Grind it into a thick, smooth paste using very little water.

Step 2 (The Batter): Divide the paste into two parts. Use one part to make small flat fritters (optional) and keep the other part for the gravy.

Step 3 (Gravy Base): Heat mustard oil in an iron pot. Add Jakhiya seeds and let them splutter. Add garlic-ginger paste.

Step 4 (Cooking): Add the remaining dal paste and sauté for 2-3 minutes. Gradually add water while whisking to avoid lumps.

Step 5 (Simmering): Add all the spices and salt. Let it come to a boil.

Step 6 (The Slow Cook): Reduce heat to low and simmer for 30-40 minutes. Phaanu should become frothy and light as it cooks.

Step 7 (Serving): Serve hot with steamed rice.