Soak chana daal for 5-6 hours. Cook it it's tender. Take flour, add ghee, red chilli powder, salt and carom seeds. Bind it to medium soft dough. Divide in to equal portions.

Roll it thin. Use fork to poke so it won't pop up. Deep fry all pakwan. Take a pan, add oil. Once oil is hot, add chopped onion and green chillies paste. Saute.

Add tomato and salt. Cook till tomato get tender. Add red chilli powder, coriander powder, turmeric. Continue to saute.

Add this to cooked chana daal. To prepare seasoning, take a pan. Add oil. Once oil is hot, add jeera and asafoetida. Pour this seasoning to cooked chana daal. Add water to adjust consistency.