Dal Pakwan

Cook the Dal: Wash and soak chana dal for 30 minutes.

Pressure cook with water, turmeric and salt for 3–4 whistles. Dal should stay slightly grainy, not fully mashed.

Add tomato, chilli, red chilli powder and cook for 2–3 minutes.

Finish with roasted cumin powder, garam masala, lemon juice and coriander.

Make Pakwan: Mix flour, sooji, ajwain, salt and oil.

Add water and knead a firm dough. Rest for 15 minutes. Divide and roll into thin discs. Prick with fork to keep crispy.

Deep fry on medium flame until golden and crisp.

Place crispy pakwan on a plate. Pour hot dal on top or serve alongside.

Garnish with onion, coriander, green chutney and a squeeze of lemon.