Dal

• 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.

Pakwan

• 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.

Samosa

Crust

• Sift the flour.add salt and carom seeds..
• Add oil.
• Knead into a semi soft dough.
• Leave it for about 20 mins.

Stuffing

• Heat oil.
• Addcumin seeds.
• Add all the spices and roast them for a few minutes .
• Add potatoes and peas and rest of the ingredients.
• Mix well.
• Cool.

Making the Samosa

• Roll out the dough in small thin round chapatis.
• Cut them into half.
• Make a cone.
• Add the stuffing.close with the help of water.
• Deep fry on medium flame till crisp and golden.

Assembling the Dish

• Crush the Pakwan with your hands , and place in a serving plate.
• Next spread a layer of the cooked Dal.
• Now place a samosa over this daal, alternatively we can break the samosa into pieces too.
• Sprinkle chutneys , masala peanuts, onions .
• Now sprinkle all the spices, and finally garnish with coriander leaves.