Ingredients:3/4 cup Split Chana Dal
3/4 cup Jaggery
3/4 cup Wheat Flour
2 tbsp Oil
Pinch of Salt
1/4 tsp Cardamom Powder or Nutmeg powder
Method:
1) Pressure cook Chana Dal as we cook for Pooranpoli. Cook until tender, by adding water 3 times more than quantity of chana dal. Once Dal is cooked, put in the colander or big strainer to remove the water.
2) After water drained out, put this dal into a pan, add jaggery and cook this mixture until it becomes very thick. Stir continuously while cooking. It can burn at the bottom if stop stirring. Add Cardamom powder. We are not going to smooth it into Pooran maker, so just stir vigorously to mash it up nicely.
3) Once mixture is thick turn off the heat and let it cool down.
4) Add pinch of salt in wheat flour. Add 2 tbsp very hot oil (wheat flour surface should become fussy after adding hot oil). Then add water and make little hard dough. Cover and sit for 10 minutes.
5) Divide the dough into 8 to 10 equal balls. Roll into thin round shape Poori. Put 1 tbsp Pooran in the center. Fold two opposite sides of puri over pooran and again fold another two opposite sides as shown in the picture. Cover with damp cloth to avoid drying.
6) If you have modak steamer, steam Dind the same way you steam modak. If you don't have steamer, Heat 2 to 3 liter water into a big and deep pan. Place a colander. Line it with a clean cotton cloth. Once water starts boiling, place the Dind in it. Cover and steam for 15 minutes. Do not put one on the other and steam them into two batches.
Serve hot, and pour some desi ghee over the top.
Note:
Many people don't like the this recipe as it is steamed. Make it more palatable, add some fresh coconut, cashew-nuts while cooking dal and jaggery mixture and deep fry in ghee or oil (any other day except Nagpanchami)
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