JOIN USIngredients
n Soaked split Bengal gram (chana dal) - 1 cup
n Salt to taste
n Turmeric powder - ¼ tspn Red chilli powder - ½ tspn Garam masala powder - ¼ tsp
n Dried mango powder - ¾ tsp
n Nutralite - 1 tbps
n Cumin seeds - 1 tsp
n Slit green chillies - 4-5
n Curry leaves - 8-10
n Chopped fresh coriander leaves - 2 tbps
Pakwan
n Refined flour (maida)- 1 cup
n Whole wheat flour (atta) - 2 tbps
n Semolina (suji) - 1 tbps
n Cumin seeds - ¼ tsp
n Crushed black peppercorns - 10-12
n Melted Nutralite - 2 tbps
n Salt to taste
n Oil for deep frying
Method
n Drain the Bengal gram and pressure cook along with salt and turmeric powder, half the chilli powder, half the garam masala powder, dried mango powder and three and a half cups of water till the pressure is released thrice (three whistles). Open the lid when the pressure is completely reduced.
n Heat one tablespoon Nutralite in a small non-stick pan. Add the cumin seeds. When they begin to change colour, add the chillies, curry leaves, remaining garam masala powder and chilli powder. Stir and pour over the cooked gram, mix well, and take the pan off the heat. Keep it covered.
n To make the pakwan, sift together the refined and wheat flours into a large bowl. Add the semolina, cumin seeds, crushed peppercorns, Nutralite and salt. Add four tablespoons water and knead into a medium-soft dough.
n Divide the dough into eight portions and roll each portion out into a disc of four-inch diameter. Prick lightly with a fork.
n Heat sufficient oil in a kadai. Slide the pakwan, one by one, and deep-fry on medium heat till crisp. Drain on absorbent paper and cool.
n Garnish the dal with coriander leaves and serve with the pakwan.