Chanay ki daal 1/2 kg (over night soaked or min 6-7 hours)
Salt to tast
Meetha Soda 2 pinches
1 cup Imli
1 cup Dried Apricots
¾ cups Dried Plums
2 pinch Khatai
1/2 tsp Zeera
salt and red chillie to taste
Carrots and WhiteRadish
Oil for frying
Method
Lado: Drain the soaked lentil (not completely) and grind it till becomes a paste.
Add salt and meetha soda and mix well.
Heat oil and deep fry the lados.
Chatni: In a separate pan, put the apricots, plums and imli. Add sugar, salt, red chili, cumin. Add half of the water. Cook till a thick paste is formed.
Take this paste and separate the pits of imli and apricot and blend all mixture.
Again put in the pan, add more water and cook till a sauce-like consistency is formed.
Grate some carrots and white radish.
Serve with chatni radish and carrots.
