Indian
Indian - Street Food and Snacks
Panchratna Dal
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1 cup yellow moong dal, soaked
- • 1 cup plain flour
- • 2 tbsp semolina
- • 2 tbsp ghee
- • 1/2 tsp cumin seeds
- • 1 green chili, finely chopped
- • 1/2 tsp red chili powder
- • 1/4 tsp asafoetida
- • 2 tbsp coriander, chopped
Preparation Steps
1
Phase 1
Pressure cook the moong dal with turmeric and salt until soft and thick.
2
Phase 2
Temper ghee with cumin seeds and asafoetida, add the green chili, then pour in the dal and simmer with red chili powder and salt.
3
Phase 3
Knead the flour, semolina, ghee, and salt into a stiff dough with water and rest it for 20 minutes.
4
Phase 4
Roll the dough into thin 5-inch discs and deep fry them in hot oil until crisp and golden on both sides.
5
Phase 5
Break a pakwan onto each plate, pour the hot dal over it, and garnish with coriander.