Dal Pakwaan

Ingredients 

• 1½ cups Bengal gram (chana dal) soaked
• 1 cup refined flour
• Salt to taste
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• 1 teaspoon dried mango powder
• 2 tablespoons whole wheat flour
• 1 tablespoon semolina
• Crushed black peppercorns to taste
• ½ teaspoon cumin seeds
• 2 tablespoons hot oil 

Tempering

• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 10-12 curry leaves
• 1 green chilli slit
• A pinch of asafoetida (hing)
• 1 teaspoon red chilli powder
• ½ teaspoon garam masala powder
• ½ teaspoon dried mango powder
• Chopped onion as required to serve
• Coriander sprig for garnish
• Lemon wedges to serve

Method

1. Heat a pressure cooker, add split Bengal gram, garam masala powder, salt, turmeric powder, red chilli powder and dried mango powder and mix well. Add 3 cups water and mix, cover and cook under pressure on medium heat till 3 whistles are released. Allow the pressure to reduce completely.
2. Sieve refined flour and whole wheat flour into a parat. Add semolina, salt, crushed black peppercorns and cumin seeds. Add hot oil and sufficient water and knead into a stiff dough.
3. To make pakwan, heat sufficient oil in a kadai.
4. Divide the dough into equal balls and flatten them slightly. Drizzle a little on a worktop roll each into a thin disc and prick them all over with a fork.
5. Slight them into hot oil, one at a time, and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper.
6. Open the lid of the pressure cooker, and slightly mash using the back of a spoon.
7. For the tempering, heat oil in a non-stick pan, add cumin seeds and let them change colour. Add curry leaves, green chilli, asafoetida, red chilli powder and garam masala powder and sauté for a few seconds.
8. Add cooked gram mixture and mix well. Add 1 cup water and mix well.
9. Add a little salt and dried mango powder and mix well. Take the pan off the heat.
10. Transfer the dal into a serving bowl, sprinkle chopped onion on top, garnish with coriander sprig and serve hot with pakwan and lemon wedges.