Dal Pakwan

Rinse Chana Dal thoroughly and soak in 400g of Water for at least 2 hours.

Drain the soaked Chana Dal and transfer to a pressure cooker. Add 200g of fresh Water, 3g of Turmeric Powder, 2g of Red Chili Powder, and 5g of Salt. Pressure cook for 3-4 whistles or until the dal is tender but still holds its shape.

While the dal cooks, prepare the Pakwan dough. In a large bowl, combine Atta Flour, Semolina, 5g of Salt, Carom Seeds, and Black Pepper Powder. Add 30g of Ghee and rub it into the flour mixture until it resembles breadcrumbs.