Chana Dal Recipe- Crispy Pakwan & Spicy Indian Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Chana Dal Recipe – Crispy Pakwan & Spicy Indian Lentil Curry

Hey everyone! 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 home, a taste of festive celebrations, and a guaranteed crowd-pleaser. I first made this for a potluck with friends, and it disappeared fast! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Chana Dal and Pakwan combo is special for so many reasons. The dal is rich, tangy, and subtly sweet, with a beautiful warmth from the spices. And the Pakwan? Oh, the Pakwan! Those flaky, golden-brown discs are unbelievably addictive.

It’s a satisfying meal that’s perfect for a weekend lunch, a festive occasion, or simply when you’re craving something truly delicious. Plus, the contrasting textures – the soft dal and the crunchy Pakwan – make every bite an experience.

Ingredients

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

For the Chana Dal:

• 1 cup Chana Dal (Split Bengal Gram) – about 200g
• 4 cups Water – 950ml
• 1 tsp Ghee (Clarified Butter) – about 15ml
• ½ tsp Cumin Seeds
• 2 Green Chillies, slit
• 1 Tomato, finely chopped
• ½ tsp Turmeric Powder
• 1 tsp Kashmiri Red Chilli Powder (for color and mild heat)
• ½ tsp Black Pepper Powder
• 1 tsp Aamchur (Dry Mango Powder)
• 1 pinch Asafoetida (Hing)
• Salt to taste (approx. 1 tsp)
• ½ tsp Jaggery (or brown sugar)
• ½ tsp Garam Masala
• 2 tbsp Coriander Leaves, chopped

For the Pakwan:

• 1 cup Wheat Flour (Atta) – about 150g
• 1 cup Maida (All-Purpose Flour) – about 120g
• ½ tsp Black Pepper Powder
• ½ tsp Ajwain (Carom Seeds)
• ½ tsp Cumin Seeds
• Salt to taste (approx. ¼ tsp)
• 2 tbsp Rava (Semolina) – about 20g
• 2 tbsp Oil

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

• Chana Dal: This is the star! Make sure you’re using good quality dal – it makes a difference.
• Ghee: Ghee adds a beautiful richness to the dal. You can substitute with oil, but ghee really elevates the flavor.
• Kashmiri Red Chilli Powder: This is for that gorgeous red color and a mild, fruity heat. If you don’t have it, regular red chilli powder works, but use a little less.
• Aamchur: This adds a lovely tanginess. It’s a key ingredient, but if you absolutely can’t find it, a squeeze of lemon juice can work in a pinch (add at the very end).
• Asafoetida (Hing): Don’t skip this! It adds a unique savory depth. A little goes a long way.
• Ajwain: These tiny seeds add a wonderful aroma and aid digestion. They’re a staple in Indian snacks.
• Rava (Semolina): This gives the Pakwan that lovely crispness.
• Spice Levels: Spice levels are very personal in Indian cooking. My family likes a good kick, but feel free to adjust the green chillies and red chilli powder to your preference. In some regions, people add a pinch of dried fenugreek leaves (Kasuri Methi) for extra flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Dal: Start by rinsing the chana dal thoroughly. Soak it in enough water for at least 30 minutes – I usually soak mine for a couple of hours for the best texture.
2. Pressure Cook the Dal: Drain the soaked dal and add it to a pressure cooker with 4 cups of fresh water. Cook for 5 whistles. Once the pressure releases naturally, set the dal aside.
3. Temper the Spices: Heat ghee in a kadai (or a deep pan) over medium heat. Add cumin seeds and let them splutter. Then, add the slit green chillies and curry leaves.
4. Sauté the Tomatoes: Add the chopped tomatoes and sauté until they soften and become mushy.
5. Add the Spice Powders: Now, add the turmeric powder, Kashmiri red chilli powder, pepper powder, aamchur, and asafoetida. Sauté for another minute until fragrant.
6. Combine Dal & Simmer: Add the cooked chana dal, salt, and jaggery to the kadai. Add a little more water if the dal seems too thick. Simmer for about 5 minutes, allowing the flavors to meld.
7. Finish the Dal: Stir in the garam masala and chopped coriander leaves. Give it a final mix and set aside.
8. Make the Pakwan Dough: In a large bowl, combine the wheat flour, maida, pepper powder, ajwain, cumin seeds, salt, and rava. Add the oil and mix well.
9. Knead the Dough: Gradually add water, a little at a time, and knead into a stiff dough. It should be firm and not sticky.
10. Roll & Fry: Divide the dough into small portions. Roll each portion into a thick disc (about 3-4 inches in diameter). Prick the discs all over with a fork – this prevents them from puffing up too much.
11. Deep Fry: Heat oil in a deep frying pan over medium heat. Carefully slide the Pakwan into the hot oil and deep fry until golden brown and crispy on both sides.
12. Drain & Serve: Remove the Pakwan from the oil and drain on paper towels.

Expert Tips

• Don’t overcook the dal! You want it to be soft but still hold its shape.
• Make sure the oil is hot enough before frying the Pakwan. This ensures they get crispy and don’t absorb too much oil.
• Pricking the Pakwan is crucial! It prevents them from becoming too puffy and ensures even cooking.

Variations

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil.
• Gluten-Free Adaptation (Pakwan): This one’s tricky! You can try using a gluten-free flour blend, but the texture won’t be exactly the same. Buckwheat flour (kuttu ka atta) is a popular option during fasting periods in India.
• Spice Level Adjustments: Add more or fewer green chillies and red chilli powder to adjust the heat.
• Festival Adaptations: This dish is often made during festivals like Holi and Lohri. During Lohri, some families add a touch of ginger and garlic to the dal for extra warmth.

Serving Suggestions

Serve the Chana Dal hot, topped with your favorite chutneys (mint-coriander chutney and tamarind chutney are classic choices!), finely chopped onions, a sprinkle of chaat masala, and fresh coriander. And of course, don’t forget the crispy Pakwan! It’s the perfect accompaniment. A side of plain yogurt also complements the flavours beautifully.

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 are best enjoyed fresh, but you can store them in an airtight container at room temperature for a day or two. They might lose some of their crispness, but they’ll still be delicious!

FAQs

1. What is the best way to soak chana dal for optimal texture?

Soaking the dal for at least 30 minutes, but ideally 2-3 hours, ensures it cooks evenly and becomes beautifully soft.

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

Yes, you can! Just knead the dough, cover it with a damp cloth, and let it rest for up to a day in the refrigerator.

3. What is aamchur and can I substitute it?

Aamchur is dried mango powder, adding a tangy flavour. If you can’t find it, a squeeze of lemon juice can work, but add it at the very end.

4. How can I adjust the spice level of the dal?

Adjust the number of green chillies and the amount of red chilli powder to your liking.

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

Mint-coriander chutney and tamarind chutney are classic pairings.

6. Can I bake the pakwan instead of frying?

While frying gives the best texture, you can try baking them at 180°C (350°F) for about 15-20 minutes, flipping halfway through. They won’t be as crispy, but it’s a healthier option.