Pakwan Dal

Recipe Ingredients

		Dal
1 cup	237ml	Channa dal - (wash, soak for 5-6 hours)
2 tablespoons	30ml	Tamarind chutney - (refer 'chutneys')
1/2 teaspoon	2.5ml	Garam masala
1/2 teaspoon	2.5ml	Red chilli powder
1/2 teaspoon	2.5ml	Cumin powder
1/2 teaspoon	2.5ml	Amchoor - (dried mango) powder
1/4 teaspoon	1.3ml	Turmeric powder
		Salt to taste
2 tablespoons	30ml	Ghee
		Pakwan
2 cups	125g / 4.4oz	Maida - (plain flour)
2 tablespoons	30ml	Ghee
1/2 teaspoon	2.5ml	Salt
		Water to make dough
		Ghee or oil for deep frying

Recipe Instructions

Pakwan:

Mix ghee, salt into flour.

Knead into a soft pliable dough.

Make small sized balls.

Roll into thin puries.

Prick all over with a fork or knife.

Deep fry in hot oil/ghee till light brown and crisp.

Drain, keep aside. Or cool before storing.

Dal:

Place dal to boil with 3 cups water.

Add salt and turmeric.

Boil till tender but not mushy.

Stir in tamarind chutney.

Just before serving pour hot dal in serving dish.

Sprinkle all masala powders over dal.

Heat ghee in a small pan.

When smoking hot pour over the dal and masalas.

Serve hot with pakwan.

Making time: Pakwan - 30 minutes, Dal (excluding soaking time, 30 minutes)

Makes:4 servings bowl

Shelflife:Pakwan - 2 weeks, Boil few hours previously and refrigerate

Source:
Time Life Book: The Cooking of India

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