Chana Dal Recipe – Crispy Pakwan & Spicy Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Chana Dal Recipe – Crispy Pakwan & Spicy Lentil Curry

Hello friends! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Chana Dal paired with delightfully crispy Pakwan. This isn’t just a meal; it’s a little piece of my childhood, often made during festive times. The warm, spiced dal with the flaky, savory Pakwan is a match made in heaven. Trust me, you’ll want to make this!

Why You’ll Love This Recipe

This Chana Dal and Pakwan combo is more than just delicious. It’s a satisfying, wholesome meal that’s perfect for a cozy weeknight dinner or a special occasion. The dal is wonderfully spiced, and the Pakwan adds a fantastic textural contrast. Plus, it’s a great way to experience a classic Indian flavor pairing. It serves 4 and takes about 25 minutes to cook, with 10 minutes of prep time. It’s a medium difficulty recipe, but totally worth the effort!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup All purpose flour (Maida) – about 120g
• 1 teaspoon Cumin seeds
• Salt, to taste
• 1 tablespoon Oil + for deep frying
• ½ cup Chana dal – about 100g
• 1 teaspoon Red chilli powder
• ½ teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• ½ teaspoon Asafoetida (Hing)
• 2 tablespoons Oil
• 1 Onion, finely chopped
• As needed Green chutney
• As needed Sweet chutney

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Chana Dal: Also known as Bengal gram, this split chickpea lentil is the star of our dal. Make sure you use good quality Chana Dal for the best flavor and texture.
• Maida (All-Purpose Flour): This is what gives the Pakwan its signature flaky texture. You can find it at most Indian grocery stores.
• Asafoetida (Hing): Don’t skip this! It adds a unique savory depth to the dal. It has a pungent smell in its raw form, but mellows beautifully when cooked. In some regions, especially in South India, it’s used extensively in lentil preparations.
• Red Chilli Powder: I prefer using Kashmiri red chilli powder for its vibrant color and mild heat. But feel free to use your favorite variety – adjust the amount to your spice preference.
• Oil for Frying: Traditionally, vegetable oil or sunflower oil is used for frying Pakwan. You want an oil with a high smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the Chana Dal ready. Soak the dal in water for at least an hour, or even better, overnight. This helps it cook evenly and become beautifully soft. Once soaked, drain the water and set it aside.
2. Heat 2 tablespoons of oil in a pressure cooker. Add a pinch of asafoetida and the drained Chana Dal. Sauté for about a minute until fragrant.
3. Now, add salt, turmeric powder, and 1.5 cups of water. Close the pressure cooker and cook for 3 whistles. Then, reduce the heat to low and simmer for another 5 minutes. Let the pressure release naturally – don’t rush it!
4. While the dal is cooking, let’s make the Pakwan dough. In a bowl, combine the maida, a pinch of salt, cumin seeds, and 1 tablespoon of oil. Gradually add water, a little at a time, until you form a stiff dough.
5. Knead the dough for a few minutes until it’s smooth. Let it rest for 15 minutes, then knead it again. This helps develop the gluten and makes the Pakwan extra flaky.
6. Divide the dough into small, equal-sized balls. Roll each ball into a thick puri (about 3-4 inches in diameter). Use a fork to prick the puri all over – this prevents it from puffing up while frying.
7. Heat oil for deep frying on medium-low heat. Gently slide each puri into the hot oil and fry until golden brown and crisp. Be careful not to overcrowd the pan. Drain the fried Pakwan on paper towels to remove excess oil.
8. Once the dal is ready, heat a little oil in a pan. Add cumin seeds and let them splutter. Turn off the heat and immediately add the red chilli powder. Mix it into the cooked dal. Simmer until you reach your desired consistency.

Expert Tips

• Don’t skip the resting time for the Pakwan dough – it makes a big difference!
• Keep the heat medium-low while frying the Pakwan to ensure they cook through and become crispy.
• For a smoother dal, you can mash it slightly with the back of a spoon after it’s cooked.

Variations

Let’s get creative!

• Vegan Adaptation: Ensure the oil you use for frying is plant-based.
• Gluten-Free Adaptation: Substitute the maida with a gluten-free flour blend. You might need to adjust the water quantity.
• Spice Level Adjustment: Add more or less red chilli powder to suit your taste. A pinch of garam masala can also add a lovely warmth.
• Festival Adaptations: This dish is often made during Lohri and Makar Sankranti. My grandmother always added a little bit of jaggery to the dal during these festivals for a touch of sweetness!

Serving Suggestions

Serve the crispy Pakwan warm with the spicy Chana Dal. Don’t forget the accompaniments! A dollop of chopped onions, a spoonful of refreshing green chutney, and a drizzle of sweet tamarind chutney are essential. It’s a complete flavor explosion!

Storage Instructions

Leftover Chana Dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Pakwan is best enjoyed fresh, but you can store it in an airtight container at room temperature for a day or two. It might lose some of its crispness, but it will still be delicious.

FAQs

Let’s answer some common questions:

1. What is the best way to soak Chana Dal for optimal texture?

Soaking overnight is ideal! It ensures the dal cooks evenly and becomes wonderfully soft. If you’re short on time, at least an hour of soaking will do.

2. Can I make the Pakwan dough ahead of time?

Yes, you can! Make the dough and store it in the refrigerator for up to 24 hours. Just bring it to room temperature before rolling and frying.

3. What oil is best for deep frying Pakwan to achieve crispness?

Vegetable oil or sunflower oil with a high smoke point works best.

4. How can I adjust the spice level of the Chana Dal?

Adjust the amount of red chilli powder. You can also add a pinch of turmeric for a milder flavor.

5. Can this Chana Dal be made in an Instant Pot?

Absolutely! Use the pressure cook function for about 15-20 minutes, followed by a natural pressure release.

6. What chutneys pair best with Chana Dal and Pakwan?

Green chutney, sweet tamarind chutney, and even a simple yogurt dip all complement the flavors beautifully.

Enjoy this delightful Chana Dal and Pakwan recipe! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!