2tablespoonsTamarind paste/concentrateAdd water to make it thinner. You can also use this date-tamarind chutney. Recipe can be found on this link: http://eatmoreart.org/kutchi-dabeli/
Pre-soak Dal (Bengal gram) for 30 minutes. This makes it easier and quicker for it to cook.
If using regular pressure cooker:Wash and pressure cook Dal using 1 ½ cups of water, salt, clarified butter/oil for about 2-3 whistles. The dal should be cooked but not too mushy. If using Instant Pot:Wash and add Dal to the Instant pot, add 1 ½ cups of water, salt, clarified butter/oil. Using the pressure cook or manual mode, cook on high for 7 minutes with the pressure valve in sealed position. Do a NPR (natural pressure release). The dal should be cooked but not too mushy. Remove the dal in a serving bowl.
Tempering for Dal:
Heat 1 tablespoon of ghee/oil, add cumin seeds and dried red chili. Let it splutter. Once done, turn off the heat, add ½ teaspoon of red chili powder. Pour the tempering over Dal.
Pakwan:
Knead dough using all the ingredients listed under Pakwan, except the Oil that is listed for frying. . The dough should not be too soft or too hard. Cover and keep it aside for a few minutes.
If making bite sized Pakwans: take a golf-ball sized dough ball, roll it out (not too thick, not too thin). Make dents on the rolled pakwan using the back of a fork, such that it doesn't puff up when frying. Cut into roundels using a small cookie cutter or a small lid.
If making regular sized Pakwans: take a smaller sized dough ball, roll it as mentioned above. Make dents. you can still cut using a bigger cookie cutter or a bigger lid, such that all Pakwans are of the same size. That step is not necessary.
Heat oil that is kept for frying. Fry the Pakwans until golden brown. Remove it on a plate lined with Paper towel.
For making baked Pakwan: Follow all the instructions above for dough. Pre-heat oven at 350 degrees farenheit . Placed rolled Pakwans on a try and bake it for 15 minutes. You can flip it on the other side after about 10 minutes of baking. In case your Pakwan gets baked sooner or you need to add a few more minutes, feel free to do so.
To serve:
Take a Pakwan, top it with Dal mixture, drizzle with Tamarind and mint-coriander chutney. Top it with chopped onions, coriander, green chilies and some pomegranate seeds.
Notes
For making a healthier version of Dal Pakwan, use whole wheat flour instead of all-purpose flour/maida for making Pakwan (or a mix of whole wheat and all-purpose flour/maida). You can also bake the Pakwans instead of deep-frying these. Though fried version definitely tastes better. Instructions for both frying and baking mentioned in the recipe.