Saturday, January 11, 2014

Dal Pakwan

Dal Pakwan
For the Dal
1/2 Cup Chana dal and Yellow split Moong dal,
Soaked for 4 - 5 hours then pressure cooked with
Water, Salt, and Turmeric powder.
Dal tempering
1 Tbsp Oil,
1 - 2 Pinch of Cumin seeds,
1 Pinch Asafoetida | Hing,
1\2 Green chilly cut,
1 Tbsp Tomato cut in small pieces,
1 Tbsp Onion cut in small pieces,
Salt, Turmeric powder, Dry Mango powder, Red chilly powder, Coriander powder and garam masala to one's taste.
Onion, Tomato, Coriander leaves and Green chilly opt
with Salt, Red chilly powder and drops of Lime juice opt.
Few table spoons of Green chutney and Sweet tamarind chutney.
Pakwan dough
1/4 cup All purpose flour(Maida),
1 Tbsp Wheat Flour,
1 Tbsp Suji | Semolina to get crispy ones,
1 Tsp Ghee,
1 Pinch each Cumin seeds, Ajwain | Caraway seeds,
Turmeric powder and Red chilly powder,
Salt to taste.
Pressure cook the soaked dals as mentioned above
and do 3 - 4 whistles.
Put the dal to boil and add all dry masalas to taste
and churn it.
Make a tempering and add all of the rest ingredients.
Make a dough for the pakwan as mentioned using
Allow to rest for 1\2 an hour.
Put oil to heat to fry the pakwans.
Make lime size balls of the dough this much dough gives 4.
Roll thin and big one then prick on top with a knife.
Fry in oil on low heat.
In bet'n increase the flame as needed but fry until crisp.
When to serve on each pakwan spread the prepared
dal, top with kachumbar, drops of both the chutneys
and garnish with sev, boondi and coriander leaves..

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