Main Ingredients : Split Bengal gram (chana dal),
Cuisine : Indian, Sindhi
Course : Snack
Serve : 4
Ingredients for Dal
1 Cup Chana dal soaked in water for two hours
2 table spoon oil or ghee
2 – 3 green chilies, slit into halves
1 tsp cumin seeds
a pinch of asafoetida
1/2 to 1 tea spoon red chilli powder
1/2 to 1 tea spoon coriander powder
1/2 tea spoon turmeric powder
1 inch ginger finely chopped
Salt as per taste
1 tea spoon amchur (dry mango powder)
1/4 tea spoon garam masala powder
fresh Curry leaves
Ingredients for Pakwan
1.5 cup Maida (All purpose flour)
1.5 cups whole wheat flour
2 tea spoon Ghee (Clarified butter)
1 tea spoon ajwain/carom seeds
1 tea spoon cumin seeds
1 tea spoon crushed black pepper
Salt to taste
Water as required to make a semi-hard dough
Ingredients for Sweet Chutney
1/2 cup Tamarind (seedless )
7 to 8 table spoon jaggery (adjust as per your taste)
350 ml water
1/2 tea spoon roasted cumin seeds powder
1/2 tea spoon dried ginger powder (saunth)
1/4 tea spoon red chili powder
Black Salt as per taste
A pinch of asafoetida
Ingredients for Green Chutney
2 cups roughly chopped fresh green coriander leaves.
5-6 green chilies (adjust as per your taste, I like it really spicy)
1/2 inch ginger, chopped (optional)
1/2 tea spoon lime juice
Salt as per taste
Water for grinding or add as required
Mint leaves (you can have 1 cup mint leaves and 1 cup fresh green coriander
1 table spoon chopped fresh coriander.
1/2 cup sev (Indian Snack)
1. Rinse and soak the chana dal in water for 1.5 to 2 hours.
2. In a pressure cooker, take the dal ad salt to taste and 2 to 2.5 cups water. pressure cook for 3-4 whistles.
–Optional : You can add turmeric powder as well, it gives a nice color.
–Note: First whistle on full flame and remaining on low flame. Don’t overcook the daal let it be grainy (grains should be separatable)
3. Heat ghee in a heavy bottomed pan or woke.
4. Crackle cumin seeds, add green chilies and ginger and saute for 2-3 minutes on low flame.
5. Add red chili powder, turmeric powder, coriander powder and saute on low flame for 30-45 seconds (or till the aroma of chilli comes).
–Note: Add amchur powder, garam masala powder if you opted.
6. Add Chana daal and cook for 5-8 minutes on low flame (Add water if required, don’t make it thin, let it be thick)
7. Keep aside the daal.
2. Mix well.
3. knead to a semi soft dough. Keep it covered for 45 minutes to 1 hour.
4. Take a small balls of dough.
5. Roll in to thin discs.
6. Prick with a fork.
7. Fry in hot oil till the pakwans are crisp and golden.
8. Drain on paper napkins to remove the excess oil.
Method for Sweet chutney:
1. Soak tamarind in water 4-5 hours (if you want to get it done quickly, soak it in boiled water)
2. Squeeze out the pulp from the tamarind. Strain the pulp and keep aside.
3. Add roasted cumin powder, red chilli powder, salt, ginger powder (and asafoetida if opted for)
4. Add the jaggery and salt and cook for 4-5 mins more.
5. Let it cool and store it in an air-tight dry container. If refrigerated it can be used for a month.
Method for Green Chutney:
1. Roughly chop coriander leaves.
2. Grind the chopped coriander leaves, chopped green chillies, ginger, lemon juice and salt in a grinder to a smooth paste (add minimum amount of water)
3. Remove the chutney in a bowl and keep aside.
Have them immediately otherwise they will become soggy.