INGREDIENTS For the dal:
- Split Bengal gram (chana dal) 1 1/4 cups
- Onions(peeled and finely chopped) 1/2 cup
- Cumin seeds (jeera) 1 tsp
- Green chillies(slit) 2
- Turmeric powder (haldi) 1/2 tsp
- Tomato(finely chopped) 1 large
- Chopped coriander 2 tbsp
- Coriander-cumin seed powder 1 tsp
- Chilli powder 1/2 tsp
- Garam masala 1/4 tsp
- Ghee or oil 2 tbsp
- Salt to taste
- Plain flour (maida) 2 cups
- Whole wheat flour (gehun ka atta) 1 cup
- Cumin seeds (jeera) 1 tsp
- Salt to taste
- Oil for deep frying
- Chopped onions 6 tbsp
- Green chutney 6 tbsp
COOKING DIRECTIONS
For the dal:
- Clean, wash and soak the chana dal in enough water for 3 to 4 hours.
- Drain and keep aside.
- Heat the ghee in a deep pan and add the cumin seeds.
- When the seeds crackle, add the onions and chillies and saute till the onions turn light brown in colour.
- Add the chana dal, turmeric powder, salt and 1/2 cup of water and cover and cook on a slow flame for 15 to 20 minutes or till the dal is soft.
- Add the tomatoes, coriander cumin seed powder, chilli powder and coriander and cook for 1 minute.
- Sprinkle the garam masala on top and keep aside.
For the pakwans:
- Combine the plain flour, wheat flour, cumin seeds and salt and knead into a stiff dough using enough water.
- Divide the dough into 18 equal portions and roll each portion into 125 mm. 5" diameter circle.
- Prick each circle with a fork.
- Heat the oil in a kadhai and deep fry the pakwans, one at a time, till they are golden brown in colour.
- Drain on absorbent paper and keep aside.
How to proceed:
- Serve the hot dal with the pakwans, onions and chutney.
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