Sindhi Dal Pakwan Dal Sandwich Chef Ranveer Brar

DAL PAKWAN - Our wholesome dishes are quite underrated. Dal Pakwan for eg. It is not only wholesome, it is also versatile and perfect for breakfast, lunch or dinner!

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:
Dal Nawabi - https://youtu.be/ZsEgnts_m9E
Dal Palak - https://youtu.be/2-Vt4LOedH0
Dal Bafla - https://youtu.be/yOqx2H5vVWM

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For more fantastic recipes, check out the Ranveer Brar App
- http://bit.ly/RBAppAndroid
- http://bit.ly/RBAppiOS
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DAL PAKWAN
Preparation time 10-15 minutes
Cooking time 35-40 minutes
Serve 2-4

Ingredients
For Boiling Dal
2 cups Chana dal, soaked,
Salt to taste,
tbsp Ghee,
2 Green chillies, less spicy,
5-6 Black peppercorns,
3-4 cups Water,

For Dough
1 cup Refined Flour,
1 tbsp Semolina,
Salt to taste,
tsp Cumin seeds,
tsp Carom seeds,
1 tsp Oil,
Chilled water as required,
tsp Oil (after kneading)

For Green Chutney
2-3 no. Green chillies,
1 inch Ginger, peeled & cut into sliced,
cup Mint leaves,
cup Coriander leaves,
1 small raw Mango (peeled & slice)
1-2 tbsp Jaggery,
1-2 tsp Oil,
A pinch of asafoetida,
tsp Dry mango powder,
Salt to taste,

For Tempering
2 tbsp Oil,
tsp Cumin seeds,
1 Green chili, chopped,
inch Ginger (peeled & chopped)
2 Dry red chillies,
1 tbsp Tender coriander stems,
tsp Coriander powder,
tsp Turmeric powder,
tsp Degi red chili powder,

For Finishing Dal Pakwan
1 cup Warm water,
Salt to taste,
A pinch of dry mango powder,
3-4 tbsp Ghee,

Other Ingredients
Oil for frying,

For Garnish
Coriander sprig,
Green chutney,
Tamarind chutney,
Onion & tomato salad,

Process
For Boiling Dal
In a pressure cooker, add chana dal, salt to taste, ghee, green chili, black peppercorns and water.
Cover it with a lid and cook it for 3-4 whistles on moderate heat.
keep it aside for further use.

For Dough
In a parat, add refined flour, semolina, salt to taste, cumin seeds, carom seeds, oil and mix it well.
Add water and make a smooth soft dough, cover it with muslin cloth and keep it aside for resting.
Apply oil onto the dough and knead it well.
Divide the dough into small lemon size balls and roll it in a thin roti.
Dock it with the help of fingers or fork and keep it aside for further use.

For Green Chutney
In a tray, add green chili, ginger, mint leaves, coriander leaves, raw mango, jaggery, oil, asafoetida, dry mango powder and salt to taste.
Transfer it into a grinder jar and grind into a smooth paste.
Keep it aside for further use.


For Tempering
In a small pan, add oil, once it's hot, add cumin seeds, green chili, ginger, dry red chilies, coriander stems and saute it for a minute.
Add coriander powder, turmeric powder, degi red chili powder and mix it well.
Pour the tadka onto the boiled dal and mix it well.

For Finishing Dal
In a kadai, add prepared dal, warm water, salt to taste and cook it for 7-8 minutes.
Add dry mango powder, ghee and mix it well.
Transfer it to a serving bowl and serve it with prepared pakwan, green chutney, tamarind chutney, onion & tomato salad.
Garnish it with coriander sprig and serve hot.

For Frying
In a shallow kadai or pan, add oil, once it's hot, add prepared rotis and fry until golden in color on both sides.
Transfer it to an absorbent paper and Keep it aside for further use.

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For more fantastic recipes, check out the Ranveer Brar App:
- http://bit.ly/RBAppAndroid
- http://bit.ly/RBAppiOS
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