Dal Pakwan, Chana Dal With Crispy Puris

          I had already posted the recipe for the Pakwan/Crispy Pooris, today's post is the Chana Dal that we serve with the pakwan/pooris. It's once again a very simple recipe, I have used the pressure pan to make it, so it's basically a one pot dish. As I have already said, we can have the chutneys ready the previous day, the next day morning, the pooris and dal can be done. Then serve the pooris with the dal, topped with some chopped onion and coriander along with the chutneys, it's a perfect breakfast or brunch dish..

For The Dal

• Chana Dal/Bengal Gram - 1 cup
• Cumin Seeds - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Onion - 1 medium, chopped
• Green Chilly - 2 sliced
• Tomato - 1 medium, chopped
• Turmeric Powder - 1/2 teaspoon
• Curry Leaves - 10
• Salt to taste

To Serve The Dal Pakwan

• Pakwan/Crispy Pooris
• Chana Dal
• Green Chutney
• Sweet Chutney
• Chopped Onions - to garnish
• Chopped Coriander - to garnish
• Amchur Powder - to garnish
• Red Chilly Powder - to garnish

Original Recipe here

Method

          The recipe for making the pakwan/pooris is here, so now let's make the chana dal to go with it. Wash and soak the dal for 1 hour. Heat some oil in a pressure pan, add the cumin seeds followed by the asafoetida powder. Once the cumin seeds start sizzling, add the chopped onion, green chillies and curry leaves.

          Saute them till the onions turn translucent, then add the chopped tomato and saute it till it turns mushy. Now add the dal, turmeric powder, salt and about 2 and 1/2 cups of water, then close the lid and pressure cook it for 6 to 7 whistles, then reduce the heat to low and cook for 7 to 8 minutes and switch off. Open the lid and serve it garnished with more chopped onions, coriander, red chilly powder and amchur powder.

To Serve The Dal Pakwan
          Serve the pooris along with the dal, sweet chutney and green chuthey.

Note
You can cook the chana dal in a regular pan, but it'll take a long time to cook.
Also each pressure pan differs, the number of whistles can be a little more or less.
The dal should not be too thin, so once you open the cooker lid, if there's more water, just cook it on high heat till it becomes thick.