1 cup split chana dal, soaked
Salt to taste
¼ teaspoon turmeric powder
½ teaspoon red chilli powder
¼ teaspoon garam masala powder
¾ teaspoon dried mango powder
1 tablespoon Nutralite (substitute with oil)
1 teaspoon cumin seeds
4-5 green chilies, slit
8-10 curry leaves
2 tablespoons chopped fresh coriander leaves
1 cup maida
2 tablespoons atta
1 tablespoon suji
¼ teaspoon cumin seeds
10-12 black peppercorns, crushed
2 tablespoons melted Nutralite (or oil)
Salt to taste
Oil for deep-frying
1. Drain the chana dal and pressure cook along with salt and turmeric powder, half the chili 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.
2. Heat one tablespoon Nutralite or oil in a small non-stick pan. Add the cumin seeds. When they begin to change color, add the chilies, curry leaves, remaining garam masala powder and the remaining chili powder. Stir and pour over the cooked gram, mix well and take the pan off the heat. Keep it covered.
3. To make the pakwan, sift together the maida and atta in a large bowl. Add the suji, cumin seeds, crushed peppercorns, Nutralite or oil and salt. Add four tablespoons water and knead into a medium-soft dough.
4. Divide the dough into eight portions and roll each portion out into a disc of four-inch diameter. Prick lightly with a fork.
5. Heat sufficient oil in a kadai. Slide the pakwans, one by one, and deep-fry on medium heat till crisp. Drain on absorbent paper and cool.
6. Garnish the dal with the coriander leaves and serve with the pakwan.