Cost Breakdown

Critical Success Points

• • Soaking the dals for 4‑5 hours (ensures proper cooking)
• • Mashing yellow moong dal to a silky, lacy texture
• • Leaving bite‑size pieces in chana dal for texture contrast
• • Achieving oil separation in the tomato‑spice base of green moong dal
• • Rolling pakwan thin enough for crispness but not so thin that it tears
• • Frying pakwan at moderate temperature (≈180°C) to avoid oil absorption

Safety Warnings

• • Handle hot oil with care; avoid splatter.
• • Release pressure from the cooker slowly to prevent steam burns.
• • Use oven‑mitts when handling hot pans and pots.