Upama

• 2 tablespoons chana dal
• 4 tablespoons ghee or oil
• 75

Soak the dal in plenty of water for 3 hours. Drain, then put in a saucepan with 500 ml (2cups) water. Bring to the boil and cook for 2 minutes. Drain the dal, then dry in a tea towel. Brush a little of the ghee onto the cashew nuts and toast them in a frying pan over low heat until they are golden.