- - Horse gram (Kala chana) whole: 1 cup
- - Mix of Arhar, moong, and chana daals: 2 cups
- - Garlic: 10 cloves
- - Ginger: 2 cm. Piece
- - Green chillies: 3-4
- - Ajwain: 1 tsp
- - Cumin seeds: 1 tsp
- - Black pepper: 4-5
- - Cinnamon: A 1.27 cm piece
- - Clove: 4-5
- - Asafoetida: A pinch
- - Dry coriander powder: 1/2 tsp
- - Turmeric powder: 1/2 tsp
- - Red chillies powder: 1/2 tsp
- - Oil or Ghee: 1/2 cup
- - Salt: 3 tsp or according to the taste
- - Water: 2 cups
- - On average flame put the pan, add 1 teaspoon of oil and when it is hot, put a tarka of heeng (asafoetida) and ajwain.
- - To the prepared tarka, add 2 cups of water and salt according to the taste. Next, add mixture of all the pulses to the boiling water. Cover cook it for at least ten minutes on a moderate flame. You can add more water if it is dried up.
- - When all these is over, crush and grind the mixture of pulses (daal) with a ladle. Do this till the mixture becomes non-sticky to the ladle.
- - Then pour the mixture in a thali that is applied with a thin layer of oil. Spread the daal uniformly and leave it to cool. It will solidify after cooling. Cut the mixture into small cakes. It is known as badil.
- - Take a steel tawa, fry the badil in it with oil. Garnish the preparation with coriander leaves and grated coconut. To add taste serve with sweet and sour chutney.