Cooking Instructions
- 1
Boil chana daal mixed with haldi powder and salt and cook it properly.
- 2
Half mash the boiled daal.
- 3
Put the pan on the gas and drop the ghee. Drop the onion and fry till it golden colour after that drop the ginger garlic paste and tejpatta, cardamom, green chilli(chopped), red chilli powder and fry. After that drop the chopped tomatoes and fry it drop the chana daal and some water and boil till it smell (bhuni wali) when it would boil properly. Keep aside
- 4
Make a tight dough of maida which is mixed with upper ingredients and give a rest of fourteen to fifteen minutes after that mix the dough and take a big portion of it and make a peda and rolled it and make a big and thin chapati and take a glass or cookie cutter and cut the small roti,continued this process till it finish. After that take a kadhai and put it on the gas flame. And drop the oil when it become hot, u can fry the small chapati.
- 5
Serve the fried chapati with hot fried daal. Garnish with chopped coriander, onion and tomatoes.Tasty daal pakwaan has become ready
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Daal Tadka Daal Tadka
#reststyleDaal is often translated as ‘lentils’, but actually refers to a split version of a number of lentils, peas, chickpeas and so on. If pulses are split into half they are called daal.A daal is actually a soup made from any of the available split pulses and mostly tempered with different spices. Daal is a great sauce of protein, fiber and iron for vegetarians. It is a part of the staple diet in almost all Indian households. The cooking techniques may differ from region to region.Daal Tadka is a very famous dish in India, found mostly on the menu of a large number of restaurants. The daal is basically well cooked and tempered with whole spices. It is best enjoyed with jeera rice or pulao or some hot plain steamed rice.
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