For Chanay:

• Wash and soak chanay for 6 hrs. or more.
• Drain and boil chanay with 6 cups (1200ml) of water on low heat.
• Add gravy and cook until perfection.

       For Daal:

• Wash and pour daal, gravy and water in cooking pot and cook until perfection.
• Note: Water, cooking duration and heat depends on type of daal.

       For Vegetables:

• Wash vegetables and cut as desired.
• Pour vegetables and gravy in a cooking pot and stir continuously for 3 ~ 4 minutes on medium heat.
• Pour water, cover properly, stir from time to time and cook until perfection.
• Note: Water, cooking duration and heat depends on type of vegetables.
• Adjust salt, garam masala and oil or butter as desired.
• Garnish your dish with coriander, chilies and ginger.
• Serve hot with roti/nan, raita & salad.