- 250 gm chana dal(adjust the quantity of dal and other ingredients according to your requirement)
- 1 tsp cumin seeds
- 5-6 of curry leaves(karipatta)
- one small tomato(optional)
- 5 green chillies
- 3 cups water
- 1/2 tsp turmeric powder
- Salt to taste
- 1-2 tspn oil
- 3 cups All purpose flour (Maida)
- 1/2 tsp cumin seeds/Ajwain (caraway)seeds
- 2-3 tspn oil
- Salt to taste
- 1/2 tsp Red chilly powder
- Sufficient water to make a dough
- Oil for deep frying
- Wash dal and soak it for an hour
- Pour 1-2 tspn oil in a cooker and allow it to heat.
- Add cumin seeds, curry leaves and green chillies and fry for a couple of minutes.
- Add grated tomato(optional)and fry it till cooked
- Add dal, turmeric powder and salt
- Add little water and close the lid of cooker
- Wait for one whistle
- Open the lid,check the dal, it should be tender but not mushy
- While serving ,sprinkle mango powder(Amchoor), chilly powder, coriander leaves and tamarind chutney and/or coriander chutney,and chopped onions(optional)
- Serve hot with crisp pakwans
Procedure for Pakwan
- Sieve the flour
- Mix the flour with the cumin seeds/Ajwain, oil, salt and sufficient water and make a dough. Dough should not be too hard nor too soft
- Let the dough rest for 15 min. Later,divide the dough into small portions.
- Roll out a portion like a chapati
- Prick the surface with fork/ knife,so that it don’t puff out(don’t forget to do this)
- Heat the oil till smoking point ,Slide in the Pakwan and carefully fry it,on medium or low flame till it turns crisp and golden in color.
- Serve with hot dal
Procedure for the coriander chutney
Grind cut onions, dhania (coriander leaves), green chillies, salt, sugar, and ginger in a mixer.
Procedure for imli chutney
- Boil Imli+water+jaggery till the raw smell of jaggery goes away
- Add chat masala, kala namak, garam masala, and red chilli powder
- Roast jeera powder and add
When serving mix the dal with coriander and imli chutney, and serve.
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