DAL PAKWANDal pakwan is most popular break fast dish from the Sindhi Cuisine. This typical, authentic and traditional dish is a combination of dal (split bengal gram) and deep fried crispy puris called pakwan. Prepared chanadal is topped with chutneys.
Traditionally dal pakwan is served as breakfast but it can be served as brunch, evening snack and mini meal too.
For saving time we can prepare pakvan and chutneys in advance and later use it at the time of serving. Dal pakwan can be served and consumed in two ways. Have them separately or top up pakvan with dal and chutneys.Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 4 personsIngredients:
For pakwan:
2 cup all purpose flour
1/2 tsp carrom seeds
2 tbsp ghee/oil
Salt to taste
Oil for frying
For dal :
1 cup split bengal gram (chana dal )
1 tsp turmeric powder
2-3 green chillies
1 tsp garam masala
1/4 tsp cumin seeds
1 finely chopped onion
5-7 finely chopped garlic cloves
1 tsp oil
Salt to taste
For tempering:
1tbsp oil
1 tbsp red chilli powder
Pinch of asafoetida
For serving:
1/4 cup finely chopped onion
1/4 cup green chutney
1/4 cup dates tamrind chutneyMethod:
1. Add ghee , salt and carrom seeds in flour and knead medium dough by adding water. Cover it for a few minutes.2. Then knead dough and divide into equal parts. Take one and roll thin puri.3. Prick it with fork to avoid puffing while frying.4. Then in hot oil, deep fry it on medium flame from both the sides,till it becomes golden and crispy.5. Wash and soak dal for 15-20 minutes. Then add salt, turmeric and green chillies in it and pressure cook it.6. Heat one tsp oil, add cumin seeds, once they splutter, add finely chopped onion, garlic and saute them.7. Add pressure cooked dal and garam masala. Mix and cook for 5-7 mins on low flame.8. Further heat 1 tbsp oil, add red chilli powder and asafoetida in it and add this temper in dal. Turn off the flame in a couple of minutes.9. At the time of serving, top up dal with both chutneys and onions and relish it with crispy pakwan.