Dal Pakwan
Dal Pakwan (Pakkan) - The most famous Typical, Authentic Sindhi dish. This dish is deep fried maida puris (pakwan) which are flavored with salt and Shahi Jeera (Black cumin). This puris (pakwan) go well with Chana Dal. Dal is topped with coriander chutney and/or tamarind chutney, and/or chopped onions
Ingredients
- Pakwan:
- 2 cups maida (plain flour)
- 2 Tbsp.ghee (Clarified butter) OR oil
- 1 tsp.Shahi Jeera (Black cumin)
- 1/2 tsp. salt
- Water to make dough
- Oil for deep frying
- Dal:
- 1 cup channa dal (wash, soak for 5-6 hours).
- 1/2 tsp. red chilli powder.
- 1/2 tsp. cumin powder.
- 1/2 tsp. amchoor (dried mango) powder.
- 1/4 tsp. turmeric powder.
- salt to taste.
- 2 tbsp. ghee or oil.
Directions
Pakkan:
- Mix ghee, salt, shahi jeera into flour.
- Knead into a soft pliable dough.
- Make small sized balls.
- Roll into thin puries.
- Prick all over with a fork or knife.
- Deep fry in hot oil till light brown and crisp.
- Drain, keep aside.Cool before store.
- Place Dal to boil with 3 cups water.
- Add salt and turmeric.
- Boil till tender but not mushy.Dal should remain whole.
- Just before serving pour hot dal in serving dish.
- Sprinkle all masala powders over dal.
- Heat ghee or oil in a small pan.
- When smoking hot , pour over the dal and masalas.
- Serve hot with pakkan and Tamarind Chutney on top of the Dal with chopped onions (optional).
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