Dal Pakhwan

Name: Dal Pakhwan
Total time: 3600 s
Yield: 15 servings
Cuisine: Indian
Ingredients: 2 cups chana dal; 4 tbsp oil; 1 tbsp ginger garlic paste; 1 tbsp chopped green chilis; 1 tbsp garam masala; 1 tbsp red chilli powder; 2 tbsp turmeric powder; 1 tbsp amchur(dry mango) powder; 1 tbsp chaat masala; 1/2 tbsp Mustard seeds; 1/2 tbsp cumin seeds; 1/4 tbsp hing/asafoetida; To taste Salt; 4 cup water; 1 cup whole wheat flour; 1 cup all-purpose flour; 1/2 cup semolina (sooji); 1 tsp Ajwain (Carom Seed); 1 tsp cumin seeds; 1/2 tsp black pepper powder; 2 tbsp hot oil; as needed Oil to fry; to taste Salt; As needed Water to knead; 3 tsp Green chutney coriander and pudina (mint)); 2 tsp Red chutney (Kashmiri mirchi and garlic/lehsun); 3 tsp Imli (tamarind)chutney; 1 tsp Chat masala; handful Sev; 1 Chopped onion

Shrutika Kolsekar Ashtikar @Shrutika_ashtikar

Mulund East

A sindhi breakfast delicasy.. also can be a whole meal..
A little time consuming but worth the effort.

Shrutika Kolsekar Ashtikar @Shrutika_ashtikar

Mulund East

A sindhi breakfast delicasy.. also can be a whole meal..
A little time consuming but worth the effort.

Saved

Ingredients

1 hr

15 servings

For Dal
2 cupschana dal
4 tbspoil
1 tbspginger garlic paste
1 tbspchopped green chilis
1 tbspgaram masala
1 tbspred chilli powder
2 tbspturmeric powder
1 tbspamchur(dry mango) powder
1 tbspchaat masala
1/2 tbspMustard seeds
1/2 tbspcumin seeds
1/4 tbsphing/asafoetida
To tasteSalt
4 cupwater
To pakhwan
1 cupwhole wheat flour
1 cupall-purpose flour
1/2 cupsemolina (sooji)
1 tspAjwain (Carom Seed)
1 tspcumin seeds
1/2 tspblack pepper powder
2 tbsphot oil
as neededOil to fry
to tasteSalt
As neededWater to knead
For Servings
3 tspGreen chutney coriander and pudina (mint))
2 tspRed chutney (Kashmiri mirchi and garlic/lehsun)
3 tspImli (tamarind)chutney
1 tspChat masala
handfulSev
1Chopped onion
Chopped tomatoes

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Steps

1 hr

1

First let's cook chanadal.. wash and rinse the chanadal and keep it to soak for 2 hours aside.. then in a bowl add the chanadal with 4 cups of water and pressure cook it for 2-3 whistle.. do no over cook as we do not want the dal to be mushy. Now keep this aside.
2

Now in wok add oil, cumin, mustard seeds, green chilli and saute it for 2 min.
3

Mix all the spices and give quick stir. Mix this tadka in the daal.
4

Let the dal simmer for 15 min keeping the flame on low. Add salt to it and mix well. Your dal is ready.
5

Now for pakhwan.. in a large bowl take all the flours,suji, ajwain,black pepper powder, jeera, salt and hot oil. Mix well.
6

Rub this flour with the palm and make sure all the spices and flour has mixed well.
7

Make a dough by adding a little water and knead this. Do not knead it too soft or too stiff.
8

Make equal size ball of the dough and roll in on rolling board by applying a little oil on it.
9

Prick the pakhwan with a fork to prevent puffing up while frying.
10

Now deep fry this pakhwan till golden brown and crispy. Drain the excess oil with the help of kitchen tissue.
11

You can store this pakhwa in an air tight container for a month.
12

Now while serving.. take the pakhwan on a plate. Add the dal, green chutney, red chutney, imli chutney, tomato, onion.. then sprinkle chaat masala on it.. add sev on top with some daliya..
13

Dal pakhwan is ready to relish.