Soak the Dal: Wash the chana dal thoroughly under running water. Soak it in enough clean water for about 8 hours or overnight.

Drain Completely: After soaking, wash the dal one more time and drain all the water completely. It is very important that no excess water remains.

Grind Coarsely: Transfer the soaked chana dal into a mixer grinder jar. Add the green chillies. Grind the mixture into a coarse paste (dardari). Do not make it a smooth paste; keeping it slightly textured makes the Maharashtrian Vatli Dal recipe authentic and delicious.

Prepare the Tempering (Tadka): Heat oil in a kadhai or pan over medium heat. Once the oil is hot, add the mustard seeds and let them crackle.

Add Aromatics: Add the cumin seeds, asafoetida (hing), curry leaves, and turmeric powder. Sauté for a few seconds.

Cook the Dal: Immediately add the coarsely ground chana dal mixture to the pan. Stir well to mix it completely with the turmeric and oil.

Season the Dish: Lower the heat. Add the cumin-coriander powder, salt to taste, sugar, and half of the freshly chopped coriander leaves. Mix everything perfectly.

Steam Cook: Cover the kadhai with a tight lid. Let the dal cook in its own steam on a very low flame for 4 to 5 minutes.

Garnish and Serve: Remove the lid, stir the cooked dal, and turn off the heat. Garnish generously with freshly grated coconut and the remaining fresh coriander leaves. Your Prasad is ready!