Dal Pakwan | दाल पकवान | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

This classic Sindhi combination is an ideal breakfast for your family. Crispy pakwans alongside piping-hot dal is pure bliss!

DAL PAKWAN

Ingredients

1½ cups soaked Bengal gram (chana dal)
Salt to taste
¼ tsp turmeric powder
½ tsp red chilli powder
1 tsp dried mango powder
Dough
1 cup refined flour (maida)
2 tbsps whole wheat flour (atta)
1 tbsp semolina (rawa)
Salt to taste
Crushed black peppercorns to taste
½ tsp cumin seeds
2 tbsps hot oil
Tempering
2 tbsps oil
1 tsp cumin seeds
10-12 curry leaves
1 green chilli, slit
A pinch of asafoetida (hing)
1 tsp red chilli powder
½ tsp garam masala powder
Salt to taste
½ tsp dried mango powder (amchur)
Chopped onion as required
Coriander sprig for garnish
Lemon wedges to serve

Method

1. Heat a pressure cooker, add split Bengal gram, salt, turmeric powder, red chilli powder, dried mango powder and mix well.
2. Add 3 cups water and mix, cover and cook on medium heat under pressure till 3 whistles are released. Allow the pressure to reduce completely.
3. Sieve refined flour and whole wheat flour into a parat. Add semolina, salt, crushed black peppercorns and cumin seeds. Add hot oil and sufficient water and knead into a stiff dough.
4. Divide the dough into equal portions and shape each portion into a ball and slightly flatten them. Drizzle a little on a worktop and roll each into a thin disc, prick all over with fork.
5. For the pakwan, heat sufficient oil in a kadai. Deep fry the prepared discs on medium heat one at a time till golden brown and crisp. Drain on an absorbent paper.
6. Open the lid of the pressure cooker, slightly mash using the back of a spoon. Set aside.
7. For the tempering, heat oil in a non-stick pan. Add cumin seeds and let them change colour. Add curry leaves, green chillies, asafoetida, red chilli powder, garam masala powder, and sauté for a few seconds.
8. Add cooked gram mixture and mix well. Add 1 cup water, mix.
9. Adjust salt and add dried mango powder and mix well. Take the pan off the heat.
10. Transfer the dal into a serving bowl, sprinkle chopped onion and garnish with coriander sprig and serve hot with prepared pakwan and lemon wedges.

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Cuisine - Sindhi

Course - starter

Dish - starter