NGREDIENTS:
To make Dal
- 11/2 cups Chana Dal ( Split Bengal Gram )
- Salt
- 1 bay leaf
- 1/2 Turmeric pdr
- 1 tsp Red chili Powder
- 1/2 tsp Dry Mango Powder
- 2/3 tsp Garam Masala
- 2-3 Green Chilies or to taste
- 2-3 tsp Oil
- 1 tsp cumin seeds
- 1 tsp Asafoetida/ hing
- Handful Curry Leaves finely chopped
- 1Medium sized Tomato
- 1 small piece of ginger
- 2 green chilies
To make Pakwan
- 1 cup Maida / all purpose flour
- 1 cup Wheat Flour/ atta
- salt little
- 1/2 tsp Cumin Seeds/ jeera
- 1/2 tsp Carom Seeds / ajwain
- 1/2 tsp Freshly ground Black pepper
- 3-4 tsp Oil
METHOD:
- DAL
Rinse and soak Chana Dal in water for at least 2 hours. One can soak in warm water for 45 minutes, to make this process faster. Then Drain it. In a pressure cooker take Soaked , drained Dal and add Salt, bay leaf , turmeric powder and almost 3 cups water. Cook on slow flame for 2 whistles. Grain should be cooked yet separate. It should not be over-cooked.
In a mixer jar , take roughly chopped tomato, ginger , chopped green chilies and some curry leaves. Blend till smooth.
Once the pressure cooker settles down by its own, take oil in a wok. Once it’s hot nicely add asafetida and then add tomato mixture. Allow it to saute for 2 to 3 minutes on medium flame.. Add red chili powder, garam masala, dry mango powder and saute for a half minute. Then add boiled chana dal . .
- PAKWAN
Mix all the ingredients for Pakwan in a bowl or a big plate. Add some water and knead a medium dough. Dough should be too tight or too soft.
Roll thin and big rotis out of this dough. Prick with Fork. Fry in hot Oil on slow to medium flame till it becomes crispy and golden . Drain on paper towel to absorb extra oil.
Serve pakwan with hot dal. Garnish with chopped onion , green coriander chutney and pickle.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations |
No comments:
Post a Comment