Sindhi Dal Pakwaan
Chana Dal gravy spiced with tamarind and Mint Chutney, served with crispy fried pooris.- A popular Sindhi breakfast
Equipment
- Pressure Cooker
- Pan for making Dal
- Kadhai for frying pakwaan
- Spatula
- Knives and Cutting Board
Ingredients
Ingredients for Dal
- 1 Cup Chana Dal; washed and soaked in water for 4 hours
- 4 Cups Water
- 1 tsp Turmeric Powder
- 2 tbsp Oil
- 1 tbsp Finely Chopped Ginger
- 1 tbsp Finely Chopped Garlic
- 2 Green Chillies; Slit
- 2 Dry Red Chillies
- 1 tsp Cumin Seeds
- ⅓ tsp Asafoetida
- 1 Medium-Sized Onion; Finely Chopped
- 2 Medium-Sized Tomatoes; Finely Chopped
- Salt; to taste
- 1 tbsp Coriander Powder
- 1 tsp Kashmiri Red Chilli Powder
- Fresh Coriander Leaves for Garnishing
Ingredients for Pakwaan
- 1½ Cups Refined Flour
- 1 tsp Carom Seeds (Ajwain)
- ½ tsp Salt
- 1 tbsp Oil
- Water; for kneading a firm dough
- Oil for frying
Other Ingredients
- Mint Chutney
- Tamarind Chutney
- Thinly Sliced onions and finely chopped Coriander Leave for garnishing
- Any salad veggies of your choice ( Eg; Carrot, Cucumber, Raddish, etc)
Instructions
Method to make Dal
- Wash the soaked dal once more. Add fresh water (about 4 cups) and 1/2 tsp of turmeric powder. Cook it in a pressure cooker till the lentils turn soft.
- Heat oil in a pan. Add finely chopped ginger and garlic. Fry them on medium heat for about one minute.
- Add green chillies, dry red chillies, cumin seeds and asafoetida. Fry for another 30 seconds on medium heat.
- Add chopped onions. Fry them till they become translucent.
- Add chopped tomatoes, salt, 1/2 tsp of turmeric powder, Kashmiri red chilli powder, coriander powder and salt.
- Cover with a lid. Reduce the heat and cook it for about 5 minutes. Mix in between so that it doesn't stick to the pan.
- Add cooked chana dal.
- Increase the heat. Boil the dal for about 5 minutes. Garnish with fresh coriander leaves.
Method to make Pakwaan
- In a mixing bowl, combine refined flour with carom seeds and salt. Mix well.
- Add oil. Rum the flour between your hands so that the oil gets mixed properly with the flour.
- Add water and knead a firm dough.
- Cover and rest this dough for 15 minutes.
- After 15 minutes, knead the dough once more.
- Make small portions of this dough. Each portion should be just a little bigger than the size of a marble.
- Round the dough and roll it as thin as possible.
- Prick holes using a fork.
- This way, roll and flatten all the dough balls.
- Heat oil in a pan.
- On high heat, fry the rolled dough till it becomes golden and crispy.
- Transfer to a paper towel. Pakwaan in ready.
Method for assembling
- Transfer the cooked dal to a serving bowl.
- Add tamarind chutney and mint chutney. Then garnish with thinly sliced/chopped onion and fresh coriander leaves.
- Chop up any salad vegetables of your choice. I used thinly sliced carrots and onions. Squeeze lime juice on them and mix well.
- Serve with pakwaan.