Pakwan Dal
By: Anonymous
Published: Saturday, February 13, 2010 - 12:35am

Ingredients




1 cup Channa dal, (wash, soak for 5-6 hours)
2 tablespoons Tamarind chutney, (refer 'chutneys')
teaspoon Garam masala
teaspoon Red chilli powder
teaspoon Cumin powder
teaspoon Amchoor, (dried mango) powder
teaspoon Turmeric powder
Salt to taste
2 tablespoons Ghee
2 cups Maida, (plain flour)
2 tablespoons Ghee
teaspoon Salt
Water to make dough
Ghee or oil for deep frying

Preparation

1 Pakwan:Mix ghee, salt into flour. 2 Knead into a soft pliable dough. 3 Make small sized balls. 4 Roll into thin puries. 5 Prick all over with a fork or knife. 6 Deep fry in hot oil/ghee till light brown and crisp. 7 Drain, keep aside. Or cool before storing. 8 Dal:Place dal to boil with 3 cups water. 9 Add salt and turmeric. 10 Boil till tender but not mushy. 11 Stir in tamarind chutney. 12 Just before serving pour hot dal in serving dish. 13 Sprinkle all masala powders over dal. 14 Heat ghee in a small pan. 15 When smoking hot pour over the dal and masalas. 16 Serve hot with pakwan. 17 Making time: Pakwan - 30 minutes, Dal (excluding soaking time, 30 minutes) 18 Makes:4 servings bowl 19 Shelflife:Pakwan - 2 weeks, Boil few hours previously and refrigerate