| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bawarch3 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Channa dal; (wash, soak for 5-6 |
|
|
; hours) |
| 2 |
tb |
Tamarind chutney; (refer 'chutneys') |
| 1/2 |
ts |
Garam masala |
| 1/2 |
ts |
Red chilli powder |
| 1/2 |
ts |
Cumin powder |
| 1/2 |
ts |
Amchoor; (dried mango) powder |
| 1/4 |
ts |
Turmeric powder |
|
|
Salt to taste |
| 2 |
tb |
Ghee |
| 2 |
c |
Maida; (plain flour) |
| 2 |
tb |
Ghee |
| 1/2 |
ts |
Salt |
|
|
Water to make dough |
|
|
Ghee or oil for deep frying |
INSTRUCTIONS
DAL
PAKWAN
Pakwan:
Mix ghee, salt into flour.
Knead into a soft pliable dough.
Make small sized balls.
Roll into thin puries.
Prick all over with a fork or knife.
Deep fry in hot oil/ghee till light brown and crisp.
Drain, keep aside. Or cool before storing.
Dal:
Place dal to boil with 3 cups water.
Add salt and turmeric.
Boil till tender but not mushy.
Stir in tamarind chutney.
Just before serving pour hot dal in serving dish.
Sprinkle all masala powders over dal.
Heat ghee in a small pan.
When smoking hot pour over the dal and masalas.
Serve hot with pakwan.
Making time: Pakwan - 30 minutes, Dal (excluding soaking time, 30 minutes)
Makes:4 servings bowl
Shelflife:Pakwan - 2 weeks, Boil few hours previously and refrigerate
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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