1. Soak the Gahat daal in water overnight.
2. If using Arhar daal, soak for 1-2hrs.
3. In the morning wash and rub the daal in running water so that it is free of seed covering (chilka).
4. Then, grind it into a dry thick paste in a mixer or on a silbatta along with green chillies, garlic and ginger.
5. Place a tawa on a moderate flame.
6. Put some oil and make thick pancakes (like cutlets) daal paste.
7. Use only half of the paste for making the cakes.
8. Mix water with the remaining paste making it of pouring consistency.
9. Heat oil in a pan and add jakhiya seeds and heeng.
10. Now add Gahat paste, turmeric powder, dry coriander powder and salt.
11. Cover and cook for about 10 minutes on slow fire.
12. Add the Gahat cakes to the gravy and continue simmer for another ten minutes.
13. The gravy should have pouring consistency.
14. If thick add some more water and heat till it boils.
15. Garnish with pure ghee and chopped coriander leaves.
16. Serve with steamed rice.

Note:

• Phanu is also made of dals (lentils) like chainsoo, but in this case the dals are soaked in water for about 4 to 6 hours before its use.
• A different variety of dals like - Gahat, Arhar or green Mung can be used to prepare Phanu.