pinch of hing
salt to taste
¾ cup water or as required
1 cup chana dal
2 to 2.5 cups water for pressure cooking
2 green chilies – slit
8 to 10 curry leaves – optional
½ tsp haldi powder
½ tsp red chili powder
1 tsp dry mango powder (amchur)
¼ tsp garam masala
2 tbsps oil or ghee
1 cup atta (wheat flour)
1 tsp ajwain
1 cup maida
2 tsp jeera seeds
1 tsp crushed black pepper
2 tsps oil or ghee
oil – for deep frying
For the dal: Rinse a few times in water and soak the chana dal in sufficient water for almost 2 hours.
Drain the water and keep the soaked dal aside.
Now add 2 to 2.5 cups water. Pressure cook for 2 to 3 whistles on medium heat.
The grains should be cooked soft and tender yet separate.
Add haldi powder, red chili powder, dry mango powder (amchur), garam masala, and salt to the cooked dal. Stir and add water if needed.
Simmer for 7 to 8 minutes or more on low heat till a medium consistency of the dal is reached.
Keep the dal aside.
In another pan, heat oil or ghee. Crackle 1 tsp jeera first and then add the green chilies and saute for a minute.
Add curry leaves and hing and saute for another minute or two on low heat.
Pour this sauteed mixture along with the oil into the dal. Mix and set aside.
For pakwaan: Mix maida, atta, ajwain, 1 tsp jeera seeds, crushed black pepper, salt to taste, ¾ cup water or as required, and 2 tsp oil or ghee in a mixing bowl.
Adding water bit by bit, knead to a semi-soft dough (not very soft).
Make small balls of the dough.
Lightly dust them with flour and roll them into 7 to 8 centimeters discs or circles.
Prick the rolled discs with a fork.
Deep fry in moderately hot oil till the pakwans are crisp and golden.
Serve hot or warm dal with the crispy pakwan.