Dal Pakwan

Ingredients :

For Dal :

Chana dal (Split chickpeas) = 2 cup
Green chilly = 3 Finely chopped
Ginger = 1 tsp Finely chopped
Mustard seeds = 2 tsps
Cumin = 2 tsps
Asafetida = 1 tsp
Turmeric powder = 1 tsp
Red chilly powder = 1 tsp
Ghee = 1 tblsp
Fresh Coriander = 2 tblsps
Dry red chilies = 4 nos
Salt as per taste

For Pakwan :

Refined flour = 2 cups
Wheat flour = 1/2 cup
Semolina = 2 tblsps
Carom seeds = 2 tsps
Black pepper powder = 1 tsp
Oil = 2 tblsps
Salt as per taste
Oil for frying


For garnish :

1 onion finely chopped
Sweet tamarind chutney (You can find the recipe here)


Recipe :

1. Soak chana dal in hot water for 1-2 hours.

2. Heat some oil and ghee in cooker. Add asafetida, cumin seeds and mustard seeds in it.

3. Add finely chopped green chilies and ginger. Saute it for a min and then add soaked chana dal.

4. Add turmeric, red chilly powder, chopped coriander and salt as per taste.

5. Mix everything well. Add 3-4 cups of hot water and let it cook till 4 whistles.

6. Once the cooker's pressure is low check the dal. Dal should be well cooked but not mashed up fully.

7. For pakwan in a bowl, add all dry ingredients under pakwan and salt as per taste.

8. Add 2 tblsps of oil and mix well. Start kneading a dough by adding water little by little. The dough must be hard, not soft.

9. Cover the dough and let it rest for 30 mins.

10. Take a small ball from dough and roll it to medium round.

11. Prick the rolled pakwan with fork and fry it in hot oil on medium to high flame till it gets light golden color.

12. Fry all pakwans as required and keep it aside. You can store these pakwans in air tight container for 2-3 days.

13. To make a tadka, heat oil. Add mustard seeds, cumin, dry red chilies. Mix well and switch off the gas.

14. Serve a cooked dal in a bowl. Pour ready tadka over it. Garnish it with finely chopped onions, coriander and sweet tamarind sauce.

15. Serve garnished dal with crispy pakwan.

Tips:

1. To serve it as a chat, roll bite size pakwans. Garnish it with chopped onions, coriander, sweet tamarind chutney, green chutney and shev.