Dal Pakwan is a popular Sindhi breakfast in which crisp papri like pakwan is served with cooked chana dal topped with all sorts of chutneys and toppings. It’s easily the most famous Sindhi breakfast.
|Preparation time||1 hour|
Ingredients for dal
|Chana (gram) dal||1 cup|
|Turmeric powder (haldi)||1/3 tsp|
|Cumin seeds (jeera)||1 tsp|
|Red chilli powder (lal mirch)||1/2 tsp|
|Dried mango powder (amchur)||1/2 tsp|
|Asafoetida powder (heeng)||A pinch|
|Garam masala||1/2 tsp|
|Chopped tomatoes||1 cup|
|Chopped onion||1 cup|
|Green chutney||As per taste|
|Imli chutney||As per taste|
|Fresh cilantro leaves||To garnish|
Ingredients for pakwan
|All purpoae flour||2 cups|
|Black pepper powder or red chilli powder||1/2 tsp|
|Carom seeds (ajwain)||1/2 tsp|
|Vegetable oil||For frying|
- Soak dal for about an hour.
- First we will make the dough. Mix flour, suji/rawa, carom seeds, salt and pepper. Add about 4 tbsp of oil and rub it in the flour. Make a fist with the flour and drop it in the bowl. If the flour lump holds, it is good to go. Otherwise add one more tbsp of oil and rub it in the flour. Now knead a hard dough using minimum amount of water. It should be harder than the puri dough. Rest it covered for about 20 minutes.
- While the dough is resting, cook dal in a pressure cooker with salt, turmeric and 3 cups of water for 5 to 6 whistles. After that turn off the heat and let it cook in its own heat.
- While dal is cooking, chop tomatoes, onion, green chillies and cilantro finely. Keep aside.
- Prepare the tempering. In a small pan, heat the ghee. Once the ghee is hot, add cumin seeds and asafoetida powder. When the cumin seeds puff up, lower the heat and add red chilli powder and dried mango powder. Turn off the heat in a few seconds. Make sure that the spices don’t burn. Tempering is ready, keep it aside.
- After the dough has been rested for about 20 minutes, heat the oil for frying.
- Knead the dough again and divide into 4 equal parts.
- Make a ball of each part and roll it thin. Prick it thoroughly with a fork to prevent it from puffing while frying. Cut it in circles of about 2 to 4 inches in diameter with the help of a cookie cutter or a sharp lid.
- Fry it on medium heat till it changes color. Keep it flipping and rotating every minute or so for even browning.
- Drain it on paper towel and repeat with rest of the dough. Pakwan is ready.
- Open the cooker when steam dies down. Dal should be soft. Mix garam masala in the dal. Dal should be thick but adjust the water if required. Now, mix the tempering in the dal.
- Serve hot dal in a bowl. Sprinkle chopped onion, tomato and green chillies on dal. Top it with green and imli chutneys. Garnish with chopped cilantro leaves and serve it with pakwan. Dal Pakwan is ready.