Ingredients for the dal:
1 bowl of chana dal
Water
1 teaspoon of turmeric powder
Salt to taste
3 tablespoons of sunflower oil
1 tablespoon of cumin seeds
A pinch of asafoetida
1 finely chopped onion
2 finely chopped green chillies
1 tablespoon of chilli and ginger paste
1 teaspoon of amchur powder
1 teaspoon of garam masala
1 teaspoon of kashmiri red chilli powder
A handful of freshly chopped coriander
Ingredients for the pakwan:
2 bowls of plain flour
2 tablespoons of sunflower oil
1 tablespoon of carom seeds
Salt to taste
Water
Ingredients to assemble the dal pakwan:
Garlic chutney 👉 th-cam.com/video/lDdd9ZfOnMU/w-d-xo.html
Green chutney 👉 th-cam.com/video/XBlO_LDVUdU/w-d-xo.html
Tamarind chutney
Finely chopped onions
A handful of freshly chopped coriander
Method:
To make the dal, soak the chana dal in water overnight.
The next day drain the water and transfer the soaked chana dal into a pressure cooker.
Add 1.5 litres of water followed by the turmeric powder and salt to taste.
Close the lid securely and cook under medium to high heat.
Wait for two whistles before releasing the pressure and very carefully opening the lid. Check that the dal has cooked, if not close the lid and cook for longer.
Add the sunflower oil in a cooking pot (ensure you use one with a lid) to start cooking under medium heat.
Now add the cumin seeds, asafoetida, chopped onions, green chillies and the chilli and ginger paste.
Sauté until the onions are golden brown, then turn the heat to low before adding the previously cooked dal along with the water in which it was cooked.
Turn the heat back to medium and mix well.
Add the amchur powder, garam masala and kashmiri red chilli powder.
Mix all the spices well and bring to a boil before covering using a lid for three to four minutes.
Lift the lid and add salt to taste. Mix again and cover the lid for a further minute.
When the dal starts to thicken, turn the heat off and garnish with some coriander.
To make the pakwan, add the plain flour in a deep steel plate or a large bowl followed by the sunflower oil.
Crush the carom seeds in your palm before adding them to the flour.
Then add salt to taste and knead the dough, adding water as required. The kneaded dough should neither be too soft nor too hard.
Break the dough into small pieces. Apply some oil on the rolling table and roll out each portion of the dough.
Prick the rolled our dough several times using a fork to prevent puffing.
Deep fry in sunflower oil under medium to high heat. Remove once the pakwan is golden brown.
Finally add the dal on top of the pakwan, then apply some tamarind chutney, green chutney and garlic chutney. Top it off with the finely chopped onions and freshly chopped coriander and your dal pakwan is ready to eat! 😍😋
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