Soak 1 bowl of chana dal in water for 2 hours. Wash it thoroughly before and after soaking.

Drain the water completely from the soaked chana dal.

Grind the chana dal in a mixer with 1 small teaspoon of cumin seeds and less than 1/2 small teaspoon of carom seeds to a fine paste. Stir occasionally to ensure even grinding.

Heat a pan and dry roast 1 teaspoon of white sesame seeds until they start to crackle. Do not over-roast. Remove and set aside.

In the same pan, heat 1/2 ladle of oil.

Add 1/2 a small teaspoon of mustard seeds and let them splutter.

Add 1/2 a small teaspoon of cumin seeds and let them roast well.

Add a pinch of asafoetida powder.

Add the ginger-garlic-green chilli paste and saute for a minute on medium heat until the raw smell disappears.

Add 1/2 a small teaspoon of turmeric powder and mix well.

Add some coriander leaves and 1 small teaspoon of coarsely ground coriander powder. Mix well.

Pour in 1/2 glass of lukewarm water and add salt to taste. Bring the mixture to a boil.

Reduce the heat to low and add the ground chana dal paste to the boiling mixture.

Mix well and cook on medium heat, stirring continuously until the mixture thickens.

Reduce the heat to low, cover the pan, and cook for 5-7 minutes until the mixture is well cooked. Stir occasionally to prevent sticking.

Grease a plate with oil.

Transfer the cooked chana dal mixture onto the greased plate.

Spread the mixture evenly on the plate using wet hands or a spatula. Ensure it is not too thick or too thin.

Garnish with the roasted white sesame seeds and some chopped coriander leaves. You can also add grated coconut if desired.

Cut the mixture into desired shapes while it is still warm.

Let it cool completely before removing the pieces.

Your "Chana Dal Vadi Recipe" is ready to be served.