Sindhi Dal Pakwan
Dal Pakwaan is an authentic Sindhi breakfast dish. It’s a match made in heaven, which is a complete meal. Boiled and cooked dal is tempered with a few spices and ghee and then topped with finely chopped onions, green chili and coriander. This amazingly delicious dal is enjoyed with crispy fried flat bread, called pakwaan. Tamarind sour chutney, spicy green chutney and fired green chili can be served as a condiment with this dish.
Ingredients
For Dal
- 1 cup Chana dal
- 1 tbsp Moong dal
- Salt to taste
- 1/4 tbsp Turmeric powder
Tempering
- 5 nos Green chilis
- 1 tbsp Coriander powder
- 1 tbsp Red chili powder
- 1/4 tbsp Mango powder
- 1/8 tbsp Garam masala
- 1/2 tbsp Cumin seeds
- 2 tbsp Oil or Ghee
- 1 tbsp Green coriander, Chopped
For Pakwan
- 1 cup Flour
- 1 cup Wheat flour
- 2 tbsp Oil
- Salt to taste
- Oil for frying
Instructions
- For Dal: Wash and soak dal for about 2 hours. Drain the water and pressure cook dal with salt and haldi, for about 3 whistles on high and 5-7 minutes on low flames. Turn off the stove and let the pressure drop. Dal should be well cooked. Dish it out in a flat and deep dish.
- For Tempering: in a small bowl, mix dhaniya powder, red chili powder, dry mango powder and garam masala and sprinkle it over the dal. Now, heat some oil or ghee in a small frying pan. First fry a few slit green chili and take them out in a few seconds. Now in the same ghee, tip in jeera and let it crackle. Now pour this hot ghee or oil over dal and garnish with chopped coriander.
- For Pakwaan: Combine all the ingredients and knead it into tight dough (tight than the dough of roti). Cover with a damp cloth and keep it aside for 10-15 minutes.
- Take a small part of the dough and roll it to make a parantha. You can give layers to the pakwan, like it is done in a parantha. Prick the pakwan and prepare for the frying.
- Heat oil for deep frying the pakwaan in kadhai. When the oil is hot, start frying the pakwaan on medium flames, till they turn golden and crisp; it should take about 3-5 minutes. Once done drain them off the oil and keep it on a paper towel.
- Dal is ready, pakwaan are done. Now, serve it hot with chopped onions and fried chilis.
