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DAAL PAKWAAN

Two separate dishes combined to taste their best. A nicely cooked dal with a perfectly fried pakwaan is a must try.
  • Cook

    mins
  • Difficulty

  • Prep

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  • serves

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  • 1 cup Bengal gram dal
  • Salt To taste
  • 1 tbsp ginger-garlic paste
  • 2 tbsp Vegetable oil
  • 1 tsp cumin seeds
  • 1 to 2 onions, chopped
  • 2 green chillies, finely chopped
  • 1 to 2 tomatoes, chopped
  • 1 tsp Red chilli powder
  • 1/2 tsp Turmeric powder
  • 3 cups All-purpose flour
  • 1/2 tsp ajwain
  • 1 tbsp Clarified butter (Ghee)
  • 1 tbsp Knorr Chef’s Dal masala

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

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Protein (g)

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Carbohydrate incl. fibre (g)

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Carbohydrate excl. fibre (g)

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Sugar (g)

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Fibre (g)

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Fat (g)

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Saturated fat (g)

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Unsaturated fat (g)

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Monounsaturated fat (g)

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Polyunsaturated fat (g)

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Trans fat (g)

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Cholesterol (mg)

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Sodium (mg)

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Salt (g)

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Vitamin A (IU)

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Vitamin C (mg)

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Calcium (mg)

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Iron (mg)

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Potassium (mg)

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  • 1 In a pressure cooker, boil 1 Cup (150 g) of soaked chana dal in about 2½ Cups (400ml) of water along with ½ tsp turmeric.
  • 2 In a separate pan, heat 2 tbsp oil and fry 1/2 tsp cumin seeds. Add 1-2 chopped onion and fry till light brown. Then, add 1-2 chopped tomatoes, 1 tbsp Ginger-Garlic Paste, 1 tsp Red Chilli Powder, ¼ tsp of turmeric powder and salt. Cook on slow flame till oil separates.
  • 3 Now add the boiled dal along with about 1½ cups (200ml) of water and bring to boil. Add 1 tbsp (10g) Knorr Chef’s Dal Masala, mix well and cook for 2-3 minutes or till the Dal is thick.
  • 4 Now for the Pakwan, sift the all purpose flour and add cumin seeds, salt and ghee.
  • 5 Mix well till it becomes a little crumbly and then add water to make a dough.
  • 6 The dough should not be too hard or too soft.
  • 7 Let the dough rest for 15 minutes.
  • 8 Next, divide the dough into 11-12 small portions.
  • 9 Roll out each portion like a chapatti.
  • 10 Prick the surface with a fork so that it doesn’t puff out.
  • 11 Heat oil till smoking point in a kadhai.
  • 12 Slide in the Pakwan and carefully fry it on medium or low flame till it turns crisp and light golden in color.
  • 13 Take it out on absorbent paper to get rid of excess oil.
  • 14 Serve the hot dal with crisp Pakwan. Enjoy!