Wash Chana Dal 2-3 times and soak it for 4 hours in water.
Drain the water and pressure cook it for 1 whistle using 1 cup or enough Water, Salt & pinch of Turmeric Powder.
After 1 whistle turns off the flame and allows the pressure to release on its own.
Chana dal will be cooked but will be firm & not mashed in texture. Drain water from it.
Now heat oil in a pan, add jeera, fennel seeds, thing, and white sesame seeds. Sauté for a minute.
Add chopped onion, ginger-garlic paste, and chopped green chili. Sauté till the onion become translucent.
Lower the flame and add red chili powder, coriander powder, garam masala and salt. mix well.
Then add dry coconut and grated raw mango. Mix well and cook till the mixture is completely dry.
Remove from heat, and add mint leaves, coriander leaves, sugar, cashews, raisins, boiled chana dal, and lemon juice. Mix well.
Chana dal stuffing is ready for samosa.