Dal Pakwan is very popular recipe of Sindhi cuisine which serves as breakfast or brunch meal, in this recipe spicy chana dal or Bengal dal curry served with crisp puris. For this dal pakwan, you have to prepare whole menu into two parts one is pakwan and second is spicy chana dal and accompaniments with green chutney, crisp fried green chilies, and raw chopped onions which makes this platter more tempting and tasty. You can use imli chutney also for sweetness.
Preparation Time: 1 hr
Cooking Time: 30 Minutes
Category: Sindhi Cuisine
1 Cup All Purpose Flour/ Maida
2 Tbsp. Wheat Flour/ Aatta
1 Tbsp. Semolina
3 Tbsp. Ghee
Salt to taste
Water for dough
Oil for deep frying
1 1/2 Cup Split Bengal Gram/ Chana Dal
Salt to taste
1 Tsp. Turmeric Powder
1/2 Tsp. Amchoor powder/ Raw Mango Powder
1/2 Tsp. Garam Masala
1 Tsp. Red Chili Powder
1 Tsp. Cumin Seeds
Fried Green Chilies, Roughly Chopped
Green Coriander Chutney
Fresh Green Coriander, chopped
Sieve the flour and semolina in large bowl, add ghee and salt and mix it with fingertips. Add enough water to knead semi soft dough.
Divide the dough into equal 8-10 portions. Roll each ball into chapati of four inch diameter. Prick lightly with the help of fork.
Heat the sufficient oil in wok for deep frying. Fry the each pakwan on low heat till to golden and crisp. Remove the fried and crisp pakwan on tissue paper to absorb extra oil and keep aside.
Soak the dal for 2 hours. Boil the dal with salt, turmeric powder and 3 cups of water in pressure cooker till to 2 whistles.
Take Tadka pan, add ghee and add cumin seeds. When they start splutter, add garam masala, red chili powder and raw mango powder. Add the tadka or tempering over the dal.
Garnish with onion slices, fried green chilies and green coriander chutney. Serve this dal with crisp pakwan.
Notes: Dal should be cook, not overcook. Each grain should visible in curry.
For fried green chilies, just take 4-5 green chilies and chop roughly and fried them into oil.
During making green chutney, you can add imli pulp too for tangy flavour.
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