Firstly, in a cooker pressure cook 1 cup chana dal (soaked for 1 hour) along with 3 cup water for 5 whistles.once the pressure settles down, open the cooker and check the dal has cooked well yet not mushy. keep aside.

In a large kadai heat 1 tsp ghee and splutter ½ tsp cumin, 2 green chilli and few curry leaves.further, add ½ tomato and saute until they turn soft and mushy.keeping the flame on low, add ½ tsp turmeric, ¼ tsp chilli powder, ½ tsp pepper, ½ tsp aamchur and pinch asafoetida.saute until the spices turn aromat.furthermore, add cooked chana dal along with 1 cup water.boil on medium flame for 5 minutes or till dal gets cooked completely.turn off the flame and add ¼ tsp garam masala.

Finally, dal is ready to be served with pakwan

Pakwan recipe:
firstly, in a large mixing bowl take 1 cup wheat flour, 1 cup maida, ½ tsp pepper, ¼ tsp ajwain, ¼ tsp cumin, ¼ tsp salt and 2 tbsp rava.mix well making sure all the spices are combined well. Add some oil and knead well. Then with rolling pin make it in round shape and prick the pakwan with a fork to prevent puffing up while frying.fry the pakwan on medium flame making sure they are cooked completely.