1. Soak chana dal in water for 5 hrs

2. Drain water n grind it to coarse not very fine paste

3.Heat oil in a pan (non stick prefferable) add asafoetida stir n add mustad seeds.

4.When it crackles add crushed chana dal n salt n mix it

5.Add milk 2 tbsp at a time n mix n cover the lid n cook the dal on medium flame for 10 minutes.

6.Stir the dal in between

7.Add ginger paste garlic paste green chilli paste n sugar n mix properly

8.Saute for 2-3 minutes n switch off the gas

9. add 1/4 cup pomegranate seeds lemon juice n mix

10.Serve dal in a plate n garnish with chopped corriander pomegranate seeds n lot of nylon sev.