Dal Pakwan Recipe | Authentic Sindhi Breakfast Dish

Ingredients

• 1 cup chana dal (split Bengal gram), soaked for 4 hours and drained
• 1/4 tsp haldi powder (turmeric powder)
• salt (namak) to taste
• 2 tbsp ghee
• 1 tsp cumin seeds (jeera)
• 1 green chillies (hari mirchi)
• 6 curry leaves (kadi patta)
• a pinch of asafoetida (hing)
• 1/2 tsp dried mango powder (amchur)
• 1 tsp red chilli powder
• 1/4 tsp garam masala
• 2 cups maida (plain flour)
• 2 tbsp ghee
• 1 tsp cumin seeds (jeera)
• salt (namak) to taste
• 1/4 cup milk (whole Buffalo, 6.5% fat)
• oil for deep-frying
• 12 tsp green chutney
• 6 tbsp finely chopped onion
• 6 tbsp finely chopped coriander (dhania)

Steps

1. Combine the chana dal, 1½ cups of water, turmeric powder and salt, mix well and pressure cook for 2 whistles.
2. Allow the steam to escape completely before opening the lid.
3. Heat the ghee in a deep non-stick pan, add the cumin seeds and allow it to crackle,
4. When the seeds crackle, add the green chilli, 6 curry leaves, hing, amchur powder, chilli powder, garam masala, cooked chana dal and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
5. Combine all the ingredients in a deep bowl and knead into a firm dough using enough water.
6. Divide the dough into 12 equal portions.
7. Roll a portion of the dough into a 150 mm. (6”) diameter circle and prick it with a fork at regular intervals.
8. Heat the oil in a deep non-stick kadhai and deep-fry it on a medium flame till it turns crisp and golden brown in colour from both the sides. Drain on an absorbent paper.
9. Repeat steps 3 and 4 to make 11 more pakwans. Keep aside.
10. Just before serving, reheat the dal and divide it into 6 equal portions. Keep aisde.
11. Place 2 pakwans on a serving dish and spread one portion of the dal evenly over it.
12. Spread 2 tsps of green chutney and 2 tsps of sweet chutney over the dal.
13. Sprinkle 1 tbsp of the onions and 1 tbsp of coriander evenly over it.
14. Repeat step 2 and 3 to make 5 more servings of dal pakwan.
15. Serve the dal pakwan immediately.