Dal Pakwan with Egg Chaat

Instructions

1. 1

   Cook the Chana Dal

   • Drain the soaked chana dal. In a pressure cooker, combine the dal, 3 cups of water, turmeric powder, and 1 tsp of salt.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and tender.
   • Allow the pressure to release naturally. Open the cooker and gently mash the dal with the back of a spoon. The consistency should be thick and creamy, not watery.
2. 2

   Prepare the Pakwan Dough

   • While the dal cooks, prepare the dough. In a large mixing bowl, combine the all-purpose flour, fine semolina, carom seeds, 1 tsp cumin seeds, and the remaining 0.5 tsp of salt.
   • Add 2 tbsp of ghee. Rub the ghee into the flour mixture with your fingertips until it resembles coarse breadcrumbs. This process, called 'moyan', is crucial for a crispy pakwan.
   • Gradually add about 1/2 cup of water, a little at a time, and knead to form a firm, stiff dough. Do not make it soft.
   • Cover the dough with a damp cloth and let it rest for 20 minutes.
3. 3

   Roll and Fry the Pakwans

   • After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
   • Take one ball and roll it into a thin circle, about 5-6 inches in diameter. It should be as thin as a chapati.
   • Using a fork, prick the entire surface of the rolled dough generously. This prevents it from puffing up during frying.
   • Heat the vegetable oil in a kadai or deep pan over a medium flame. To check if the oil is ready, drop a tiny piece of dough; it should sizzle and rise to the surface gradually.
   • Gently slide one pakwan into the hot oil. Fry on a low to medium flame, pressing it down gently with a slotted spoon to ensure even cooking.
   • Fry for about 2-3 minutes per side, until it turns a crisp golden-brown. Do not rush this process by frying on high heat.
   • Remove the fried pakwan and place it on a wire rack or paper towels to drain excess oil. Repeat for all the remaining dough balls.
4. 4

   Temper the Dal

   • For the tempering (tadka), heat 2 tbsp of ghee in a small pan. Add 1 tsp of cumin seeds and let them crackle.
   • Add the asafoetida and slit green chilies. Sauté for about 30 seconds until fragrant.
   • Turn off the heat, wait a few seconds, then add the red chili powder. Immediately pour this aromatic tempering over the cooked dal and stir well.
5. 5

   Finalize and Serve

   • Return the dal to the stove on low heat. Stir in the dry mango powder and garam masala. Let it simmer for 2-3 minutes to allow the flavors to meld together.
   • To serve, ladle the hot dal into bowls. Drizzle generously with tamarind chutney and green chutney.
   • Garnish with a handful of finely chopped onions and fresh coriander leaves. Serve immediately with the crispy pakwans on the side for dipping or breaking over the dal.