Organise the ingredients for making dal.
Soak channa and mung dal together for 2-3 hours.
Heat oil in a pressure cooker and saute ginger chopped ginger and asafoetida.
Add the water, soaked dals, turmeric powder and chopped chilli
Pressure cook for 3-4 whistles on medium flame.
Once pressure released, add salt to the dal. The dal should have a mushy and thick texture.
Sprinkle a layer of spices on the dal using coriander powder, black pepper powder, amchur powder, red chili powder and temper with hot oil.
FOR PAKWAAN: Combine salt, caraway seeds, carom seeds, salt and oil with the flour.
With the help of water knead a smooth firm dough with the flour mixture
Cover the dough and keep the dough aside .
After 10 minutes, make small balls with the dough.
Roll out each ball into 4" or 6" diameter thin disc. Prick them with fork so they do not puff up during frying.
Deep fry in hot oil and on moderate flame till light brown.
Repeat for the other pakwans.
Sprinkle onions and coriander powder on the tempered dal and serve hot with Pakwans and the chutneys.
Tips: Pakwans should be fried on medium to low flame. and must be golden to light brown ; not overly brown
Pakwans can be fried a day prior to a party . They stay good for 2-3 days.