Dal pakwan Recipe

Cooking Directions

• STEP 1.Wash and soak chana dal for 2-3 hours. Drain the water.
• STEP 2.In a pressure cooker, cook the dal with water, turmeric powder, and salt until soft.
• STEP 3.In a pan, heat oil and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until onions turn golden brown.
• STEP 4.Add tomatoes, green chilies, and spices to the pan. Cook until the tomatoes are soft and oil separates.
• STEP 5.Add the cooked dal to the pan and simmer for a few minutes. Adjust the consistency by adding water if needed.
• STEP 6.For pakwan, mix flour, spices, and oil to make a stiff dough. Roll out thin circles and deep fry until crispy.
• STEP 7.Serve the dal with pakwan, topped with chutneys, onions, and coriander leaves.

Cooking Tips

• Soaking the dal helps in reducing the cooking time.
• You can add a pinch of asafoetida (hing) for extra flavor.
• Make sure to roll the pakwan thin for a crispy texture.

Storage and Serving

• Dal pakwan is best served fresh and hot.
• You can store the leftover dal in the refrigerator for up to 2 days.
• Reheat the dal before serving and fry the pakwan again for crispiness.