Dal Pakwan

 

Dal Pakwan is a famous Sindhi breakfast dish, comprising with crisp fried pakwan paired with spicy chana dal topped with sweet and tangy Dates and Tamarind Chutney. The pakwan, made from all-purpose flour or maida, is deep-fried to a crisp texture and flavored with cumin seeds, carom seeds, and sometimes semolina for added crunchiness.

 The chana dal, cooked until soft but retaining its shape, is seasoned with minimal spices and served alongside the pakwan. This dish is not only a breakfast favorite but also a staple at Sindhi weddings, auspicious occasions, and festivals.

 Chana dal, rich in potassium and magnesium, contributes to cardiovascular health by regulating blood pressure and promoting a healthy heart. Here's a simplified recipe for both the pakwan and chana dal:

Presentation Time:- 20 minutes 

Cooking Time:- 30 minutes 

Serves:- 4

Author:- Hem Lata Srivastava 

Ingredients :-

For Pakwan:-

1.  2 cups plain flour/Maida
2. 1 tbsp semolina 
3. 1tsp Chilli powder 
4.  3 tablespoons ghee
5. ½ teaspoon carom seeds
6. Salt to taste
7. Water for kneading as required 
8. Oil for frying

For  dal:-

1. - 1 Chana dal
2. - water
3. - ½ teaspoon turmeric powder 
4. - Pinch of asafoetida/heeng 
5. - Salt to taste
6. - 2 tsp ghee (for tempering)
7. - 1 tsp cumin seeds

For Garnish/ Serving 

1. red chili powder
2. Tamarind chutney 
3. Green chutney 
4. Chopped onions 
5. Chopped green chili 
6. Cumin powder (optional)

Instructions:-

1. Knead firm dough using flour, lemon, salt,ghee, ajwain and chilli powder,cover, and let it rest for 15-20 minutes.

2. Divide the dough into small portions, roll each out with a rolling pin, and prick with a fork.

3. Deep-fry the pakwan until golden brown and crisp.

4. Soak the lentils for 2-3 hours, then pressure cook with water, turmeric, asafoetida, and salt for 3 whistles.

5. In a pan, heat oil, add cumin seeds, let them crackle, and add to the cooked dal.

6. Garnish the dal with chili powder and cumin powder. 

7. Serve the dal and pakwan with chopped onions, green chutney, and tamarind chutney. 

Notes:-

"I love roasted cumin powder, but you can skip it if you prefer."

"I always use ghee for the dough, but you can use any vegetable oil instead."

"I use ghee because it gives a nice crunch."

"The dal should be retained in shape, not mashed."