PREPARATION

1. In a bowl, add 200 grams split pigeon peas, 500 milliliters water and soak for 2 hours.

2. In a mixing bowl, add all the ingredients and knead it into a smooth soft dough.

3. Rest the dough for 20 minutes.

4. Take a ball from dough and flatten it with the help of rolling pin.

5. Prick on the roti with the help of a fork.

6. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy.

7. Drain it on an absorbent paper and keep aside.

8. Take a pressure cooker, add 200 grams soaked split pigeon peas, 900 milliliters water, 1/2 teaspoon turmeric, 1 teaspoon salt and mix it well.

9. Cover it with lid and cook till you hear 2 whistles.

10. Open the lid and mix it well. Keep aside.

11. Heat 2 tablespoons oil in a pan, add 1 teaspoon cumin, 8 curry leaves and stir well.

12. Add 1 tablespoon ginger, 1 teaspoon green chili and saute for 2 - 3 minutes.

13. Then, add 1/2 teaspoon red chili, 1/2 teaspoon garam masala, 1/2 teaspoon dry mango powder and stir for 2 - 3 minutes.

14. Pour the tempering over the cooked dal and mix it well.

15. Bring it to a boil.

16. Cook for 3 - 5 minutes.

17. Garnish with onions and coriander.

18. Serve hot with prepared pakwan.