Step-by-Step Instructions

1. 1.Prepare Paniya Dough

   In a deep plate, add salt (as per taste) and 2 cups of maize flour.

2. 2.Add Milk to Flour

   Pour 1/4 cup milk into the maize flour.

3. 3.Mix Flour and Milk

   Mix the flour and milk together with a spoon until it resembles a wet sand-like texture.

4. 4.Add Water and Knead Dough

   Gradually add water (as required) and knead the mixture into a stiff dough using your fingers and the pressure of your palm.

5. 5.Rest the Dough

   Cover the dough with a damp cloth and let it rest for 5-7 minutes.

6. 6.Form Paniyas

   Take a small, lemon-sized portion of the dough, roll it into a ball, and gently flatten it to create a patty, about the size of a cutlet. Repeat for the remaining dough.

7. 7.Bake Paniyas

   Place the formed paniyas on a baking sheet lined with parchment paper. Bake them in an oven preheated to 200°C for 20 minutes.

8. 8.Prepare Red Chutney

   In a grinder, add 2 tbsp red chilli powder, 1/2 tsp cumin seeds, 15-20 peeled garlic cloves, salt (as per taste), and 1 tbsp mustard oil.

9. 9.Grind Red Chutney

   Cover and grind all ingredients into a fine paste.

10. 10.Prepare Green Chutney

    In a grinder, add 1 cup fresh coriander leaves, 3 green chillies, 1 inch ginger, 5-6 garlic cloves, salt (as per taste), and 2 tbsp seedless golden raisins.

11. 11.Add Water and Grind Green Chutney

    Add 1 tbsp water and grind the ingredients into a fine paste.

12. 12.Prepare Dal Tempering

    In a pan, heat 2 tbsp ghee. Once hot, add 1 tsp cumin seeds and let them splutter.

13. 13.Sauté Onions

    Add 1/4 cup chopped red onions and sauté for a few seconds until they are lightly cooked but without changing their color.

14. 14.Add Ginger-Garlic-Chilli Paste

    Add 1 tbsp ginger-garlic-green chillies paste and mix.

15. 15.Add Spices

    Add 1/2 tsp turmeric powder and 1 tsp red chilli powder.

16. 16.Add Tomatoes and Raw Mangoes

    Add 1/4 cup chopped tomatoes and 1/2 cup chopped raw mangoes. Sauté for a few seconds.

17. 17.Add Boiled Pigeon Peas

    Add 2 cups of boiled pigeon peas (which were cooked with 1/4 cup peanuts and salt).

18. 18.Add Water to Dal

    Add a cup of water (as required) to the dal to achieve the desired consistency.

19. 19.Season Dal

    Add salt (as per taste) and 1 tbsp jaggery. Mix well.

20. 20.Add Coriander and Simmer

    Add 1/4 cup chopped coriander leaves, mix well, and let the dal simmer for a few minutes until it boils.

21. 21.Remove Paniyas from Oven

    Remove the baked paniyas from the oven.

22. 22.Char Paniyas

    Place a sieve or strainer over a gas flame. Carefully place the baked paniyas in the sieve. Increase the flame and keep turning the paniyas using tongs to get a lovely aroma and burnt charcoal-like taste.

23. 23.Soak Paniyas in Ghee

    Place the charred paniyas in a deep bowl. Pour 1/4 cup warm ghee over them and let them soak for at least 8-10 minutes.

24. 24.Plating and Serving

    Serve the Dal Paniya by placing the ghee-soaked paniyas on a plate, alongside the dal, red chutney, and green chutney. Enjoy this flavorful meal!