Phanu is also made of daal like Chainsoo, but in this case the Daal is soaked in water for about 4 to 6 hours before its use. Different daals like Gahat, Arhar or green Mung can be used to prepare Phanu.
Gahat / Kulath, (Horse gram) or Arhar - 1 cup soaked overnight (in the case of Arhar 1-2 hours)
Oil - 1/2 cup (preferably mustard oil)
Garlic - 4 to 5 cloves
Ginger - 1/2 inch piece
Green chilies - 3 to 4
Jakhiya or Cumin seeds - 1 tsp
Asafetida - a pinch
Dry coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Water - 3 cups
Salt - 2 tsp or to taste
Rub the soaked daal in running water so that the loosened seed coverings come off. Swirling to wash the coverings away. Then, grind it into a dry thick paste in blender along with green chilies, garlic and ginger.
Place a pan on a moderate flame. Spread a little oil on the base of the pan and spread a little of the Daal paste on it to make a pancake. When it is cooked through use the end of a spatula or a knife to cut the pancake into diamond shapes or strips. Push to one side and add the rest of the oil to the pan. Splutter the Jakhiya/Cumin and add the Asafetida.
Mix water with the remaining paste making it of pouring consistency. Now add Gahat paste, turmeric powder, dry coriander powder and salt to the pan. Stir and cover.
Cover and cook for about 10 minutes over a slow flame. The gravy should have pouring consistency. If thick add some more water and heat till it boils.
Garnish with pure ghee and chopped coriander leaves. Serve with steamed rice.