• Soak the channa daal for 3-4 hours.
• Grate the potatoes , on the thicker side of the grater.
• Wash 3-4 times , so that all starch is removed .
• Drain the water from the potatoes and spread them on a thick towel .
• All you need to do is air dry these grated potatoes .
• Once dry deep fry the potatoes , while they are frying add salt to 1 tbsp water , dissolve and add it to the oil .
• By adding salt solution the potatoes will naturally become salted .
• Remove the crisp potatoes on a kitchen towel .
• Now wash the daal and fry it .
• Add to the potatoes .
• Fry the cashews and raisins .

Tempering

• Heat a tbsp of oil .
• Add green chillies , curry leaves and finally sesame seeds .
• Switch off the gas and add turmeric powder .
• Immediately add 1/2 cup waster.
• Switch on the flame and add sugar .
• Let the water boil and let the sugar dissolve .
• Cook this till you get one thread consistency syrup .
• Switch off the flame and add this syrup to the fried potatoes , daal , cashews and raisins .
• Mix well so that the mixture is well coated with the syrup .
• Leelo Chevdo is ready to serve.
• This can be stored for maximum upto a week .
• Refrigerate for longer storage .