Dal Pakwan

Ingredients

• 250g split chickpeas (chana dal)
• 750ml water
• 1 tsp ground turmeric
• 1.5 tsp salt
• 2 tbsp oil, for the tempering
• 1 tsp cumin seeds
• 1/2 tsp asafoetida
• 2 green chillies, slit
• 1 tsp red chilli powder
• 1 tsp ground coriander
• 1/2 tsp amchur (dried mango powder)
• 1/2 tsp garam masala
• 250g plain flour
• 3 tbsp ghee
• 1 tsp cumin seeds, for the dough
• 1/2 tsp coarsely crushed black pepper
• 1 tsp salt, for the dough
• about 100ml cold water
• 800ml oil, for deep frying
• 1 red onion, finely chopped
• 4 tbsp tamarind chutney
• 4 tbsp green coriander chutney
• 3 tbsp coriander leaves, chopped
• 1 lemon, cut into wedges

Before you cook

• Rinse the chana dal and soak it in cold water for 2 hours.
• Rub the ghee into the flour with the cumin seeds, crushed pepper and salt until the mixture looks like coarse breadcrumbs.
• Add cold water a little at a time and knead to a firm, tight dough.
• Cover the dough and rest it for 30 minutes.
• Chop the red onion and coriander ready for serving.

Steps

1. Drain the dal and pressure cook it with 750ml water, the turmeric and 1 teaspoon of the salt for 2 whistles, or simmer it covered for 35 minutes.
2. Check the dal: the grains should be soft but still holding their shape rather than collapsed into mush.
3. Heat 2 tablespoons of oil in a small pan over medium heat and add the cumin seeds.
4. Add the asafoetida and slit green chillies and fry for 20 seconds.
5. Take the pan off the heat and stir in the chilli powder and ground coriander so they bloom without scorching.
6. Pour the tempering into the cooked dal and stir it through.
7. Simmer the dal for 5 minutes to bring the tempering and the lentils together.
8. Stir in the amchur, garam masala and remaining salt, and keep the dal warm over the lowest heat.
9. Divide the pakwan dough into 10 balls.
10. Roll each ball into a thin disc about 15cm across, thin enough to see the worktop through it.
11. Prick each disc all over with a fork so it stays flat instead of puffing into a ball.
12. Heat the frying oil in a deep pan to 170C.
13. Slide in one disc at a time and hold it under the oil with a slotted spoon for the first few seconds.
14. Fry for about 3 minutes, turning once, until the disc is pale gold, stiff and blistered.
15. Drain the pakwan on kitchen paper and fry the rest the same way.
16. Ladle the hot dal into bowls and top each one with chopped onion, both chutneys, coriander and a squeeze of lemon.
17. Serve with the pakwan alongside, for snapping into shards and scooping.