Pressure cook some black chana daal with salt. Drain out the excess water and mash coarsely.
In a container, take some yoghurt. Add some besan, dhania powder, salt, green chillies, garam masala, salt, red chilly powder.
In a pan take some ghee. Add some rai and zeera. Add the yogurt mixture and the chana. Cokk till besan loses the raw taste. Garnish with dhania.
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