Wash the dal and soak it for 2 hours in water.
Take a cooker and put soaked dal in it along with 400 gms water, salt and close the lid of the cooker. Wait for the first whistle and then let the dal cook for 5-6 minutes. Turn off the flame and meanwhile prepare the masala for the dal.
Wash the tomatoes and cut them into big pieces. Break the stems of the green chilli, peel the ginger and wash it. Now put all the three ingredients into a mixer and make a paste. Cut the remaining ginger into thin slices.
Heat oil in a pan and tamper the heeng, cumin seeds. Now add turmeric powder, coriander powder, tomato paste and sliced ginger into it. Roast the masala well till the time oil starts to float at the top of it.
Open the lid of the cooker and put the masala into the dal. Pour water as per the requirement and add red chilli powder to it. Turn off the flame once the dal starts to boil and gets totally mixed with the masala and water. Put garam masala and coriander leaves in the dal. Your Dal is ready. Now lets prepare Pakwan.
Sieve the maida in a bowl and put oil, cumin seeds and salt to it. Mix the ingredients well and knead the flour with luke warm water. The dough should not be neither too tight nor too loose. Leave the dough for half an hour.
Take a small portion of the dough and roll it with hands into a ball. Now keep this ball on the rolling board and roll it into a flat disc of 5-6 inches. Now press the puri from 10-12 places with the help of a knife so that it doesn't rises up while getting fried.
Heat oil in a pan and put the puri in it. Turn and flip the puri while frying till it gets brown in colour. Take it out and put it on a plate on napkin. Prepare more puri in the same manner. Your Pakwan is also ready. Serve it with hot Dal.
To make the dal more spicy and more tasty add chat masala and coriander leaves to it. Serve the dal with crispy Pakwan.
