Dal Pakwan
Dal Pakwan is a popular Sindhi breakfast recipe. This dish is basically a combination or pairing of the Dal served with Pakwan. The Dal is made with chana dal (bengal gram), spices and herbs. The Pakwan is a crispy deep fried bread flavored with a few spices.
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 cup chana dal (or bengal gram)
- 2 to 2.5 cups water (or add as required, for pressure cooking)
- 2 green chilies (- slit)
- 8 to 10 curry leaves (- optional)
- 1 tsp cumin seeds
- 1 pinch asafoetida ((hing))
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (or cayenne pepper)
- 1 tsp dry mango powder ((amchur powder))
- 1/4 tsp garam masala
- 1/2 to 1 teaspoon sugar (or add as required, optional - can swap with jaggery instead)
- salt ( as required)
- 2 tbsp oil (or ghee)
- 1 cup all-purpose flour ((maida))
- 1 cup whole wheat flour ((atta))
- 1 tsp carom seeds ((ajwain))
- 1 tsp cumin seeds
- 1 tsp crushed black pepper
- 1 tsp salt (or as required)
- 3/4 cup water ( or as required)
- 2 tsp oil (or ghee)
- oil (- for deep frying, as required)
Instructions
- 1
Rinse a few times in water and soak the chana dal in sufficient water for almost 2 hours.
- 2
Drain the water and keep the soaked lentils aside.
- 3
In a 3 litre pressure cooker, take the soaked lentils and 2 to 2.5 cups water. Pressure cook for 2 to 3 whistles on medium heat.
- 4
The grains should be cooked soft and tender yet separate.
- 5
Once the pressure settles down on its own in the cooker, then only open the lid.
- 6
Add all the ground spice powders, sugar and salt to the cooked dal.
- 7
Stir and add water if needed. I added ½ cup water at this step. You can add the amount of water as required.
- 8
Simmer for 7 to 8 minutes or more on a low heat till a medium consistency of the dal is reached.
- 9
Keep the dal aside.
- 10
In another pan, heat oil or ghee.
- 11
Crackle the cumin first and then add the green chilies and saute for a minute.
- 12
Add curry leaves and asafoetida and saute for a further minute or two on a low heat.
- 13
Pour this sauteed mixture along with the oil in the dal.
- 14
Stir to mix and set aside.
- 15
Mix all the ingredients in a mixing bowl or on a wide plate (Parat)
- 16
Adding water bit by bit, knead to a semi soft dough. Do not make a soft and smooth dough.
- 17
Make small balls of the dough.
- 18
Lightly dust with flour and roll them into 7 to 8 centimeters discs or circles. Prick the rolled dics with a fork.
- 19
Deep fry in moderately hot oil till the pakwans are crisp and golden.
- 20
Drain the pakwans on paper towels to remove excess oil.
- 21
Serve hot or warm Dal with the crispy Pakwan accompanied with some finely chopped onions, coriander chutney and sweet tamarind chutney.
- 22
Garnish the dal with some coriander leaves while serving.
- 23
If not serving with dal, then once cooled, immediately store the pakwans in an air-tight jar to eat later as a tea-time snack.