This slightly sweet earthy dish made of split yellow peas simmered with a paste of fresh coconut paste and assorted spices springs to life with the final aromatic touch of a ghee tempering with fennel, cumin and mustard seeds. This hearty lentil soup melds together the wonderful aromas of jaggery, coconut and fennel seeds together with the al dente texture of the chana dal to pair with sweetened rice pilaf or Mitha Khechudi.