Dal Pakwan

• Soak chana dal for several hours

Nutrition values are AI-estimated based on ingredients.

• 2 cups all-purpose flour
• 2 tbsp semolina
• 1/2 tsp salt
• 1 tsp cumin seeds
• 2 tbsp oil
• 1/3 cup water (approx.)
• Oil for deep frying
• 1 cup pre-soaked chana dal
• 2-3 cups water
• 1 tbsp finely chopped ginger
• 1-2 green chilies chopped
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp turmeric powder
• 1 tsp amchoor
• 1 tsp garam masala
• 2-3 tbsp oil
• 1 tsp cumin seeds
• 5-6 curry leaves

1. 1Combine all-purpose flour, semolina, 1/2 tsp salt, 1 tsp cumin seeds, and 2 tbsp oil; mix until crumbly.
2. 2Gradually add water and knead into a firm dough.
3. 3Cover dough with a damp cloth and let it rest for 10 minutes.
4. 4Divide dough into 10 equal portions and roll each into a thin, 5-inch diameter circle.
5. 5Prick both sides of each rolled flatbread multiple times with a fork.
6. 6Heat oil for deep frying in a pan, then carefully fry pakwans until golden brown and crispy.
7. 7In a pressure cooker, combine pre-soaked chana dal, water, chopped ginger, green chili, black pepper, 1/2 tsp salt, and 1/2 tsp turmeric.
8. 8Seal the cooker, bring to steam, then lower heat to medium and cook for 4 minutes.
9. 9After pressure naturally releases, open cooker, stir dal, and mix in amchoor and garam masala.
10. 10Heat 2-3 tbsp oil in a small pan, add 1 tsp cumin seeds and curry leaves; cook until aromatic.
11. 11Pour the hot tempering (tadka) over the cooked dal and mix well.
12. 12Serve the prepared Dal with crispy Pakwan.

These instructions are our analysis of the original video. Watch on YouTube →