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Preparation Time : 60
Cook Time : 20
Total Time : 80
Chapati, preferably left over from the previous night 4 nos
Oil for Frying 2 cups
Yellow Moong Daal 1 cups
Haldi 1/4 tsp
Black pepper Powder 1/4 tsp
Amchoor 1/4 tsp
Oil for Tempering 2 tbsp
Salt 1/2 tsp
Water 2 cups
Wash and soak the dal for 1 hour.
Boil the dal in 2 ½ cups of water in a pressure cooker add Add salt and haldi too.
Cook for 2-3 whistles.
When it is boiled, mash the soft dal softly.
For tempering, heat 2
Add in the jeera and let it splutter.
Shut off the flame and add red chilli powder.
Pour over the dal.
While serving, add the black pepper powder and amchoor.
Cut the rotis into quarters.
Heat 2 cups of oil in a thick bottom pan.
Fry the pakwans in batches to golden brown.
Fry at low flame to make the Pakwans crunchy and crisp.
Ready all the pakwans and serve hot with the masala dal.
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