Wash gongura leaves and mix with rava in a cooking vessel. Add double the water. Add peanuts and chana dal. Cook this in a pressure cooker for three whistles
After cooking, mash the whole thing and make a paste. Add cut green chillies, jeera, oil, turmeric, salt and asafoetida to this paste. Stir well on low heat, till the whole mixture is uniform, add water if too think. Enjoy with joladarotti or chapati. Can be served hot or cold.
Can be stored for 10 to 15 days.