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.

Wash and soak the moong beans for 6-8 hours or overnight.

In the morning , wash again and add it to the pressure cooker.

Add turmeric powder and salt. Add enough water for the beans to cook.

Pressure cook for 2 whistles .

Open the cooker after the pressure is released.

Once done , mash the moong beans lightly . The beans should be a little thick.

Wash the dal very well and soak for 2 hours. After 2 hours , wash once again and put the dal in a pan with 2 cups of water , salt and turmeric powder.

Cook the dal on full flame for 3-4 minutes , till the first boil comes. Now reduce the flame , remove the froth and cook for another 15 minutes.

Once cooked, use a wooden hand blender , blend the dal to a smooth and creamy texture and the dal should be thick.

After all 3 dals have cooked we temper them. To temper.

Transfer to serving bowls and sprinkle red chilly powder , coriander powder, dry mango powder and black pepper.

Finally heat ghee , add cuminseeds and as they splutter , pour the ghee over the dals Make sure all the masala is covered with ghee.

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.

Take a flat serving dish , add a ladle ful each of Channa Dal , Moong Dal and Moong Beans. I add equal portions of all three . You can vary as per your taste.

Sprinkle both the chutneys, sliced onion, and fried green chillies.

Serve with Pakwan.