Dal Pakwan

1. 1
   prep · ~480 min

   Soak the chana dal.

   Wash the chana dal well and soak it in enough water overnight. Drain before cooking.

   TIPA long soak helps the dal cook evenly while still holding its shape.
2. 2
   pressure cook · ~25 min

   Cook the dal until tender.

   1.Add soaked chana dal, 3 cups water, turmeric powder, and half of the salt to a pressure cooker.

   2.Cook on medium heat for 4 to 5 whistles until the dal is tender but not mushy.

   3.Let the pressure drop naturally, then open the cooker and lightly mash a small portion to thicken it.

   TIPDal Pakwan tastes best when the dal is soft yet still slightly grainy, not fully pureed.
3. 3
   knead · ~8 min

   Knead the pakwan dough.

   1.Mix all-purpose flour, semolina, carom seeds, crushed cumin seeds, black pepper, and the remaining salt in a bowl.

   2.Rub in 2 tablespoons oil until the flour looks slightly sandy.

   3.Add 0.5 cup water little by little and knead into a stiff dough.

   TIPKeep the dough firm so the pakwan fries crisp and does not puff like puri.
4. 4
   rest · ~15 min

   Rest the dough.

   Cover the dough and let it rest for 15 minutes so it rolls out more easily.

5. 5
   prep · ~10 min

   Roll and prick the pakwan.

   1.Divide the dough into 4 equal portions.

   2.Roll each portion into a thin disc.

   3.Prick all over with a fork so the pakwan stays flat and crisp while frying.
6. 6
   fry · ~15 min

   Fry the pakwan until crisp.

   1.Heat the oil for deep frying in a wide pan over medium heat.

   2.Slide in one rolled disc at a time and fry on both sides until golden and crisp.

   3.Drain well and repeat with the remaining discs.

   TIPUse medium heat throughout; very hot oil browns the pakwan before it turns crisp inside.
7. 7
   temper · ~3 min

   Make the dal tempering.

   1.Heat 1 tablespoon oil in a small pan.

   2.Add cumin seeds and let them sizzle for a few seconds.

   3.Add half of the chopped green chili, red chili powder, dry mango powder, and garam masala.

   4.Pour this tempering over the cooked dal and mix well.

   TIPAdd the powdered spices briefly and pour at once so they bloom without burning.
8. 8
   simmer · ~4 min

   Simmer the dal briefly.

   Return the dal to low heat and simmer for 3 to 4 minutes until slightly thick and spoonable. Stir in lemon juice.

9. 9
   assemble · ~3 min

   Assemble the dal pakwan.

   1.Place one pakwan on each plate.

   2.Spoon the hot dal over or beside the pakwan.

   3.Top with chopped onion, the remaining green chili, coriander leaves, tamarind chutney, and green chutney.
10. 10
    serve

    Serve right away.

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