Menu

Sindhi Dal Pakwan Recipe

Ingredients for Dal :

1 cup Chana Dal (Split Bengal Gram)
1 onion, finely chopped
1 tomato, chopped
2 green chillies, chopped
1 table-spoon, grated ginger (adrak)
2 table-spoon oil
salt to taste
3 1/2 cup water
1 table-spoon coriander leaves, finely chopped to garnish (dhaniya patti)

Herbs and Spices :
1/2 t-spoon coriander powdered (dhaniya)
1/4 t-spoon Red Chilli Powder (Lal Mirch Powder)
1/4 t-spoon garam masala
1/2 t-spoon turmeric powdered (haldi)
a pinch of asafoetida (hing)
1/2 t-spoon cumin seeds (jeera)

Ingredients for Pakwan :

2 cups All purpose flour (Maida)
1/4 t-spoon Red Chilli Powder (Lal Mirch Powder)
1/2 t-spoon Ajwain
1 table-spoon cooking oil
Salt to taste
Sufficient water to make a dough
Oil for deep frying

 

How to make Dal for Pakwan :

  • Wash Chana Dal 3-4 times with water and soak for 30 mins.
  • Now take a pressure cooker and add 3 1/2 cup water, Chana Dal, turmeric, coriander powder and a pinch of salt to it. Pressure cook it over medium-high heat for about 15-20 mins. or until Chana Dal gets tender.
  • Now, take a small frying pan, add oil to it and put it over medium heat. After a minute add cumin seeds, hing and green chillies, stir it for 15-30 secs. Then add onion, ginger and cook for about 3-4 mins. stirring continuously.
  • Add, chopped tomatoes, garam masala and Red Chilli Powder to the pan and cook further on medium flame for 2-3 mins.
  • Add this Masala tadka to the cooker containing chana dal and cook further for 2 mins. Garnish it with chopped coriander leaves and serve with Sindhi Pakwan.

How to make Pakwan for Dal :

  • Knead dough with Maida, salt, Ajwain, Red chili powder, 1 table-spoon cooking oil and water. Make a dough of medium consistency. Keep it at room temperature for 30 minutes.
  • Heat oil in a medium size frying pan.
  • Now, take a small dough and roll it into a small chapati. Prick the surface with knife, so that Pakwan won't puff out.
  • Fry Pakwan in a preheated frying pan over low-medium heat till it turns crispy and golden in colour.
  • Serve Hot Pakwan with Sindhi Dal.