Dal Pakwan

Dal Pakwan is a popular Sindhi breakfast. The pakwans are similar to papdis, while the dal is made from chana dal. It is a very tasty combo.

This was my first attempt on Sindhi cuisine. It was little time consuming to make this dish, but the effort was worth it.

Ingredients:

For the dal:

Chana Dal 1 cup

Onion 1

Tomato 1

Green Chilli 1

Turmeric powder a pinch

Mustard seeds 1 tsp

Cumin seeds 1 tsp

Garam masala powder 1 tsp

Amchur powder 1 tsp

Hing a pinch

Salt to taste

Ghee

For the Pakwans:

Wheat flour 1 cup

Maida 1 cup

Ajwain seeds 1 tsp

Red chilli powder 1/2 tsp

Oil 3 tsp

Water

Salt to taste

Method

Prepare the Dal:

1. Soak chana dal for 2 to 4 hours.

2. Add turmeric powder to the soaked dal and pressure cook it for 4 whistles.

3. Heat ghee in a pan.

4. Once hot, add mustard seeds and cumin seeds. When they splutter, add the sliced green chilli.

5. Add the sliced onions. Saute until the onion becomes translucent

6. Next add the sliced tomato. Saute until the raw smell of the tomato goes away.

7. Next add salt, hing, garam masala powder, amchur powder along with the cooked dal.

8. Let the dal blend with the spices for 2 to 5 minutes.

9. Switch off the flame.

Prepare the pakwans:

1. Add the wheat flour, maida into a bowl.

2. Add salt, chilli powder, oil, ajwain seeds to the above bowl.

3. Knead a soft dough by adding water to the above.

4. Keep it covered for 20 minutes.

5. Divide the dough into small balls. Roll them into a small circle with rolling pin.

6. Prick it with a fork.

7. Heat oil in a pan.

8. Once oil is hot, slide in the pakwans one by one into the oil and fry in low flame for a minute or two. They should turn crispy and golden in color.