· 1 litre water
· 1 tbsp black mustard seeds coarsly ground
· 3/4 tbsp salt
· 1/4 tbsp Black salt
· 1/2 tsp Black pepper
· 1/2 tsp haldi
· 1 tsp hing
· 1 spoon mustard oil
· Charcoal for the Smokey flavour
· 1 cup of moong daal
· 1/2 tsp Fennel Seeds
· A pinch of hing
· 2 to 3 green chillies chopped
· 1 tsp red chilli powder
· 2 tbsp oil to mix in the batter
· To Taste Salt
· Oil to fry
Boil water and let it cool till room temperature.
Add all the spices in the oil and mix properly, it should be thick paste.
Take a vessel and rub the prepared paste all over.
Heat the charcoal, when done, keep it in a small bowl. Put a drop of oil on the hot charcoal and cover it with the paste rubbed vessel upside down on the charcoal bowl.
After a minute, get the vessel which you have put upside down and place it down. Add your water and keep it at dry and hot place for 2 days. It will turn sour in 2 days which is the delicious traditional taste of Kanji. Referigerate it.
Serve it chilled. Mix properly at the time of every serving so that all the spices get mixed. You can serve it in glass or in soup bowl.
Wash and Soak Moong daal for 4 hours.
Drain it in morning and grind it in grinder to make thick paste…