Dal Pakwan - SK Khazana

Ingredients list for Dal Pakwan - SK Khazana

• 1 cup Split Bengal gram (chana dal) soaked for 1-2 hours and drained
• to taste Salt
• 1 1/2 teaspoons Red chilli powder
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Garam masala powder
• 1 tablespoon Oil
• 1 teaspoon Cumin powder
• 10-12 Curry leaves
• 2-3 Green chillies slit
• 1/2 teaspoon Asafoetida (hing)
• 1/2 teaspoon Dried mango powder (amchur)
• For topping Chopped onion
• to serve Lemon wedges
• for garnish Fresh coriander sprig
• Dal
• 1 cup Refined flour (maida)
• to taste Salt
• to taste Black peppercorns crushed
• 2 tablespoons Whole wheat flour (atta)
• 1 tablespoon Semolina (rawa/suji)
• 1 tablespo to deep fry Oil
• 1 teaspoon Cumin seeds

Method

1. To prepare dal, heat a pressure cooker. Add split Bengal gram, salt, ½ teaspoon chilli powder, turmeric powder, ½ teaspoon garam masala powder and 4-5 cups water, mix, cover and cook under pressure cook till 3 whistles are given out.
2. To prepare pakwan, mix together refined flour, salt, crushed peppercorns, wheat flour, semolina, oil and cumin seeds in a bowl. Add sufficient water and knead into semi-stiff dough. Cover with cling film and set aside.
3. Heat sufficient oil in a kadai.
4. Divide the dough into equal portions and shape into balls. Lightly flatten each ball between your palms, dip each portion in hot oil and roll out into thin discs.
5. Prick each disc using a fork, put in hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
6. Open the lid of the pressure cooker when the pressure has reduced completely. Place the pressure cooker back on heat and cook till the mixture thickens slightly.
7. Heat 1 tablespoon oil in a non-stick pan. Add cumin seeds and when it changes colour, add curry leaves and sauté.
8. Add green chillies and sauté. Add asafoetida, remaining chilli powder and remaining garam masala powder and sauté for 30 seconds. Add cooked split Bengal gram mixture, and mix well.
9. Adjust salt and add dried mango powder, switch off heat and mix well.
10. Put the fried pakwan on a serving plate and place on one side of a serving platter. Pour the dal in a patal and place on other side of the platter and place lemon wedge on the side.
11. Garnish the dal with some onion and a coriander sprig.