Sieve all-purpose flour.

Add either cumin seeds or carom seeds. I prefer carom. seeds.

Add salt to taste.

Rub in the ghee, so as to resemble bread crumbs.

Now gradually add water and bind a dough.

The dough should neither be soft nor hard.

Cover and let it rest for 15 minutes.

Make small balls from the dough.

Roll each ball into a 6″ disc.

Prick with a fork .

This will prevent pakwans from puffing up.

Heat oil and fry one pakwan at a time, pressing downwards while frying. Adjust the flame from medium to slow and vice versa.

Fry to a nice crisp and golden pakwan.

Drain with a perforated spatula.

Serve right away or cool to store.

They can be stored for 3-4 days in an airtight container.

Wash and soak the dal for 2-3 hours.

Drain the water and add it to a pressure cooker.

Add turmeric powder, salt and potato if used.

Add about 3 cups water and pressure cook for 1 whistle.

Simmer for 3-4 minutes and then switch off the flame.

The dal should cook, but do not overcook. Each grain of dal should be visible.

Cook for another 5-7 minutes, so that the dal is slightly thick. You can press the potatoes to blend with the dal.

Grind the mint, coriander leaves, green chillies along with salt and lemon juice to make the chutney.

Add a little water for easy grinding.

The consistency of this chutney is medium.

Grind mint leaves, green chillies along with tamarind pulp.

Add salt and mix well.

Add water to adjust the consistency, the chutney is runny, and spicy.

Finishing up the Daal

Add daal to a serving bowl.

Sprinkle dry mango powder, red chilly powder and gram masala.

Now heat oil, add cumin seeds and asafoetida.

Pour the hot oil over the daal.

Now add the chutney, green chillies and onion slices.