Daal Pakwan (dal Pakwan)

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
For the pakwans:
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
For serving:
Chopped onions 6 tbsp
Green chutney 6 tbsp
2 COOKING DIRECTIONS
1.For the dal:
2.Clean, wash and soak the chana dal in enough water for 3 to 4 hours.
3.Drain and keep aside.
4.Heat the ghee in a deep pan and add the cumin seeds.
5/When the seeds crackle, add the onions and chillies and saute till the onions turn light brown in colour.
6.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.
7.Add the tomatoes, coriander cumin seed powder, chilli powder and coriander and cook for 1 minute.
8.Sprinkle the garam masala on top and keep aside.
9.For the pakwans:
10.Combine the plain flour, wheat flour, cumin seeds and salt and knead into a stiff dough using enough water.
11.Divide the dough into 18 equal portions and roll each portion into 125 mm. 5" diameter circle.
12.Prick each circle with a fork.
13.Heat the oil in a kadhai and deep fry the pakwans, one at a time, till they are golden brown in colour.
14.Drain on absorbent paper and keep aside.
15.How to proceed:
16.Serve the hot dal with the pakwans, onions and chutney.