Dal Pakwan

Ingredients

• Channa Dal - 3 Kg
• Akha Mung - 3 Kg
• Batata - 4 Kg
• Onion - 3 Kg
• Dhaniya - 2 Big
• Pudina - 2 Big
• Ginger - 200 gms
• Green chilli - 200 gms
• Tomato - 2 Kg
• Maida - 6 Kg
• Ajwain - 50 gms
• Tamrind - 100 gms
• Dhaniya Powder - 50 gms
• Jeera Powder - 50 gms
• Chilli Powder, Oil, Salt

Preparation

Pakwan

• In a vessel, add maida, crush ajwain, salt, oil and mix
• Mix till maida starts binding when clamped by hand
• Then add water and keep kneading. Knead with minimal water such that dough is little hard and not too soft
• Make balls and roll into chapatis
• Poke with a fork, so that the pakwan does not fluff when frying
• Fry

Dal 

• Soak chana dal and akha mung in water for 3-4 hours
• Remove soaked water and transfer to vessel
• Add water, salt, haldi and cook
• Cook till dal is very soft and mushy and can be mashed
• In another vessel, heat oil, add ginger, chillies and saute
• Then add haldi, tomatoes and saute
• Add dhaniya powder, jeera powder, chilli powder and saute
• Add to dal and mix. Cook for some time

Pudina Chutney

• Soak tamrind in water and keep for 15 mins
• Squeeze tamrind in water and filter to remove tamrind
• Grind pudina, tamrind water, chutney chana, little corriander, little chilli powder, sugar and little salt
• Add water to make the chutney slightly watery. Chutney should be more on the sour side

Dal Pakwan serving

• Add dal
• Add chopped onions
• Add pudina chutney
• Add corriander