Recipe - Pak Choi Ginger And Oyster Sauce

DAL
1 cup Channa dal; (wash, soak for
56
; hours)
2 tablespoon Tamarind chutney; (refer
'chutneys')
One half teaspoon Garam masala
One half teaspoon Red chilli powder
One half teaspoon Cumin powder
One half teaspoon Amchoor; (dried mango)
powder
One fourth teaspoon Turmeric powder
Salt to taste
2 tablespoon Ghee

PAKWAN
2 cup Maida; (plain flour)
2 tablespoon Ghee
One half teaspoon Salt
Water to make dough
Ghee or oil for deep frying

Pakwan:

Mix ghee, salt into flour.

Knead into a soft pliable dough.

Make small sized balls.

Roll into thin puries.

Prick all over with a fork or knife.

Deep fry in hot oil/ghee till light brown and crisp.

Drain, keep aside. Or cool before storing.

Dal:

Place dal to boil with 3 cups water.

Add salt and turmeric.

Boil till tender but not mushy.

Stir in tamarind chutney.

Just before serving pour hot dal in serving dish.

Sprinkle all masala powders over dal.

Heat ghee in a small pan.

When smoking hot pour over the dal and masalas.

Serve hot with pakwan.

Making time: Pakwan 30 minutes, Dal (excluding soaking time, 30 minutes)

Makes:4