Dal Pakwan

Ingredients

• Channa Dal - 4 Kg
• Akha Mung - 4 Kg
• Moong Dal - 1.5 Kg
• Onion - 3 Kg
• Tomato - 2 Kg
• Maida - 8 Kg
• Ajwain - 100 gm
• Tamrind - 200 gm
• Dhaniya Powder - 100 gm
• Jeera - 100 gms
• Jeera Powder - 50 gm
• Jaggery - 250 gm
• Aamchur powder - 200 gm
• Dates - 0.5 Kg
• Dhaniya - 2 Big
• Pudina - 2 Big
• Garlic - 200 gm
• Ginger - 200 gm
• Green chilli - 200 gm
• Chilli Powder, Oil, Salt

Preparation

Pakwan

• In a vessel, add maida, crush ajwain, jeera, 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, akha mung and moong dal separately in water for 3-4 hours
• Remove soaked water and transfer to vessel
• Add water, salt, haldi and cook each dal
• Cook till dal is very soft and mushy and can be mashed
• In another vessel, heat oil, add garlic, ginger 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
• Add aamchur powder and mix

Pudina Chutney

• Soak tamrind in water and keep for 15 mins
• Squeeze tamrind in water and filter to remove tamrind
• Grind pudina, tamrind water, little corriander, little chilli powder, dates, jaggery 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 pudina chutney
• Add corriander