Soak chana dal in water for 5 hrs
Drain water n grind it to coarse not very fine paste
Heat oil in a pan (non stick prefferable) add asafoetida stir n add mustad seeds.
When it crackles add crushed chana dal n salt n mix it
Add milk 2 tablespoon at a time n mix n cover the lid n cook the dal on medium flame for 10 minutes.
Stir the dal in between
Add ginger paste garlic paste green chilli paste n sugar n mix properly
Saute for 2-3 minutes n switch off the gas
Add lemon juice 1/2 cup pomegranate seeds n mix
Serve dal in a plate n garnish with chopped corriander pomegranate seeds n lot of nylon sev
