For the dal:
Clean, wash and soak the chana dal in enough water for 3 to 4 hours.
Drain and keep aside.
Heat the ghee in a deep pan and add the cumin seeds.
When the seeds crackle, add the onions and chillies and saute till the onions turn light brown in colour.
Add the chana dal, turmeric powder, salt and 1/2 cup of water and cover and cook on a slow flame for 15 to 20 minutes or till the dal is soft.
Add the tomatoes, coriander cumin seed powder, chilli powder and coriander and cook for 1 minute.
Sprinkle the garam masala on top and keep aside.
For the pakwans:
Combine the plain flour, wheat flour, cumin seeds and salt and knead into a stiff dough using enough water.
Divide the dough into 18 equal portions and roll each portion into 125 mm. 5" diameter circle.
Prick each circle with a fork.
Heat the oil in a kadhai and deep fry the pakwans, one at a time, till they are golden brown in colour.
Drain on absorbent paper and keep aside.
How to proceed:
Serve the hot dal with the pakwans, onions and chutney.
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