Directions

Chutney
Add dates, ginger, and cranberries to mixer and blend until it is a smooth paste.
In a pan, mix the date cranberry paste with remaining chutney ingredients and cook for 5 minutes on medium heat.
Set chutney aside and let it cool.

Dough 
In a mixing bowl combine maida and ghee, rub the maida with the ghee with your fingertips till it resembles thick crumbs. Next, add the remaining dough ingredients and water to knead into semi soft dough. Set aside to rest for 30 mins.
Divide the dough into small portions and roll into palm sized discs. Prick each disc with a fork or toothpick.
Next, heat oil in a deep-frying pan over medium heat. Fry the prepared pakwans until they are golden brown and crisp in texture.

Dal
In a pressure cooker, mix soaked channa dal, turmeric powder, salt and 2.5 cups of water. Mix well.
Shut lid and pressure cook for 15 mins and after 1st whistle, lower heat down to a simmer.
Once dal reaches a thick consistency, set aside. If it is not thick, cook for a few more minutes.
To make the tadka, heat oil in a pan. Add the cumin seeds and let them splutter. Next, add the green chilies, tomatoes, curry leaves, garam masala, green chilies, and salt. Stir-fry for a minute and pour the tadka into the dal and stir.

Assembly
Assemble the Dal pakwaan by topping the dal on the pakwaan.
Top up with cranberry date chutney, green chutney, onions, and coriander leaves then serve immediately.