Ingredients:
Dal:
1 cup channa dal (wash, soak for 5-6 hours)
2 tbsp. tamarind chutney (refer 'chutneys')
1/2 tsp. garam masala
1/2 tsp. red chilli powder
1/2 tsp. cumin powder
1/2 tsp. amchoor (dried mango) powder
1/4 tsp. turmeric powder
salt to taste
2 tbsp. ghee
Pakwan:
2 cups maida (plain flour)
2 tbsp. ghee
1/2 tsp. salt
water to make dough
ghee or oil for deep frying
Method
Pakwan:
Mix ghee, salt into flour.
Knead into a soft pliable dough.
Make small sized balls.
Roll into thin puries.
Prick all over with a fork or knife.
Deep fry in hot oil/ghee till light brown and crisp.
Drain, keep aside. Or cool before storing.
Dal:
Place dal to boil with 3 cups water.
Add salt and turmeric.
Boil till tender but not mushy.
Stir in tamarind chutney.
Just before serving pour hot dal in serving dish.
Sprinkle all masala powders over dal.
Heat ghee in a small pan.
When smoking hot pour over the dal and masalas.
Serve hot with pakwan.
Making time: Pakwan - 30 minutes, Dal (excluding soaking time, 30 minutes)
Makes:4 servings bowl
Shelflife:Pakwan - 2 weeks, Boil few hours previously and refrigerate
Dal:
1 cup channa dal (wash, soak for 5-6 hours)
2 tbsp. tamarind chutney (refer 'chutneys')
1/2 tsp. garam masala
1/2 tsp. red chilli powder
1/2 tsp. cumin powder
1/2 tsp. amchoor (dried mango) powder
1/4 tsp. turmeric powder
salt to taste
2 tbsp. ghee
Pakwan:
2 cups maida (plain flour)
2 tbsp. ghee
1/2 tsp. salt
water to make dough
ghee or oil for deep frying
Method
Pakwan:
Mix ghee, salt into flour.
Knead into a soft pliable dough.
Make small sized balls.
Roll into thin puries.
Prick all over with a fork or knife.
Deep fry in hot oil/ghee till light brown and crisp.
Drain, keep aside. Or cool before storing.
Dal:
Place dal to boil with 3 cups water.
Add salt and turmeric.
Boil till tender but not mushy.
Stir in tamarind chutney.
Just before serving pour hot dal in serving dish.
Sprinkle all masala powders over dal.
Heat ghee in a small pan.
When smoking hot pour over the dal and masalas.
Serve hot with pakwan.
Making time: Pakwan - 30 minutes, Dal (excluding soaking time, 30 minutes)
Makes:4 servings bowl
Shelflife:Pakwan - 2 weeks, Boil few hours previously and refrigerate