Thick Yellow Split Gram
1 cup split red gram
1 inch piece ginger, finely chopped
1/4 tsp turmeric powder
1 tbsp ghee
Salt to taste
1/4 tsp asafoetida
1. Pressure-cook the red split gram with four to five cups of water, ginger, and turmeric powder for 3-4 whistles. When cool, remove and drain out the water in another bowl which can be used for kadhi or osaman.
2. Heat ghee in a small pan. Add asafoetida and pour this over the cooked split gram.
3. Churn the cooked gram to a smooth consistency. Return to heat, add salt and let it simmer for about ten minutes.
4. When it is thick, take it off the heat and serve with rice, kadhi or osaman.