Authentic Dal Pakwan recipe
This recipe delivers a delightful explosion of textures and flavors, combining crispy pakwans (puries) with a hearty lentil stew (dal) and two vibrant chutneys.
Ingredients
For the Pakwan (Puris):
- 2 cups all-purpose flour maida
- 1 cup whole wheat flour atta
- 1 teaspoon cumin seeds jeera
- ½ teaspoon salt
- Oil for deep frying
For the Dal:
- 1 cup chana dal split Bengal gram
- 1 tablespoon red chili powder
- ½ teaspoon coriander powder dhaniya powder
- ¼ teaspoon asafoetida hing
- 1 teaspoon cumin seeds jeera
- ½ teaspoon garam masala
- ½ teaspoon turmeric powder haldi
- Salt to taste
- 2 tablespoons oil
For the Tomato Chutney (Tari):
- 1 large tomato
- 15-20 cloves garlic
- ½ teaspoon cumin seeds jeera
- ½ inch ginger piece
- 6-7 soaked dry red chilies
- ½ cup oil
- Salt to taste
For the Imli Chutney:
- ½ cup soaked tamarind
- ½ cup soaked dates
- ½ cup jaggery gud
- ½ teaspoon red chili powder
- Salt to taste
- ¼ teaspoon coriander powder dhaniya powder
Instructions
- Make the Pakwan Dough: In a large bowl, combine both flours, cumin seeds, and salt. Add enough water gradually to form a stiff dough. Knead well for 5 minutes until smooth and elastic. Cover the dough and let it rest for 30 minutes.2 cups all-purpose flour, 1 cup whole wheat flour, ½ teaspoon cumin seeds, Salt to taste
- Prepare the Dal: Wash and soak the chana dal in warm water for 1 hour. Drain well.1 cup chana dal
- Heat Oil for Pakwan: In a large kadhai or heavy-bottomed pot, heat oil for deep frying.Oil for deep frying
- Assemble and Fry Pakwan: Divide the rested dough into 15 equal portions. Roll out each portion into a thin round disc, about 5 inches (125 mm) in diameter. Prick the surface all over with a fork. Carefully lower the rolled pakwan into the hot oil. Deep fry on medium heat until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough.
- Cook the Dal: Heat oil in a saucepan. Add cumin seeds and asafoetida. Once fragrant, add turmeric powder and red chili powder. Sauté for a minute. Add the drained chana dal, boiling water to cover, coriander powder, garam masala, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the dal reaches a desired consistency (slightly thicker than soup).1 teaspoon cumin seeds, 1 cup chana dal, 1 tablespoon red chili powder, ½ teaspoon coriander powder, ¼ teaspoon asafoetida, ½ teaspoon garam masala, ½ teaspoon turmeric powder, 2 tablespoons oil, Salt to taste
- Make the Tomato Chutney (Tari): Soak the dry red chilies in warm water for 30 minutes. Grind together the tomatoes, garlic, ginger, and soaked chilies (discard seeds for a milder chutney) into a smooth paste. Add a little salt while grinding.1 large tomato, 15-20 cloves garlic, 6-7 soaked dry red chilies, ½ inch ginger piece
- Heat Oil for Chutney: In a separate pan, heat oil. Add cumin seeds and red chili powder, saute for a minute. Add the prepared tomato paste and cook for 3-4 minutes. Adjust salt and add 2-3 tablespoons of water to achieve a slightly thick consistency.1 teaspoon cumin seeds, ½ cup oil, Salt to taste, ½ teaspoon red chili powder, ¼ teaspoon coriander powder
- Prepare the Imli Chutney: In a small saucepan, combine tamarind, dates, and jaggery with 1/2 cup water. Bring to a boil and simmer for 5-7 minutes, or until everything softens and combines. Mash the mixture with a spoon and then strain it to remove any seeds or pulp.½ cup soaked tamarind, ½ cup soaked dates, ½ cup jaggery, ½ teaspoon salt
- Serve and Enjoy: Serve the hot dal with warm pakwans, chopped onions, and both chutneys on the side.
Notes
- For perfectly crispy pakwans, ensure the oil is hot enough before frying.
- Adjust the amount of chili powder in the dal and chutneys to your spice preference.
- Leftover pakwans can be stored in an airtight container for up to 2 days.