2 hours 40 min
– Remove the cooked dal and drain it in a colander. – Mash the dal and keep it aside. I mashed it a little bit and left a few chunks of dal intact. Depending on how you like your texture to be, you can mash the dal completely and make it like a halwa or just mash it a bit and have some texture.
– In a heavy bottom pan, add the measures jaggery and about ¼ cup of water and let the jaggery come to a boil. Strain the jaggery to remove any impurities and return it to the flame again. Let it boil for 3 to 4 minutes until it becomes slightly sticky and then add the mashed chana dal. – Mix well and add the ghee. The mixture will liquefy a bit and then start to thicken as we cook it.