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Sindhi Style Dal Pakwan

Sep-01-2015
Belinda Gaikwad
0 minutes
Prep Time
60 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Sindhi Style Dal Pakwan RECIPE

A traditional Sindhi breakfast...a bit heavy, so can double us as lunch too. :-) A favourite at my place, inspired by colleagues at work but modified with my own personal touch for extra punch and crunch!

Recipe Tags

  • Veg
  • Everyday
  • Indian
  • Breakfast and Brunch
  • High Fibre

Ingredients Serving: 6

  1. 200 gms split Bengal gram (chana dal)
  2. 1 tsp red chilli powder
  3. ½ tsp turmeric (haldi) powder
  4. ½ tsp coriander (dhania) powder
  5. ĵ tsp cumin (jeera) powder
  6. ĵ tsp garam masala powder
  7. A pinch of asafoetida powder
  8. 1 tsp cumin (jeera) seeds
  9. 4-5 curry leaves
  10. 1 small onion finely chopped
  11. Oil as required
  12. Salt to taste
  13. For the pakwans:
  14. 1 ½ cup refined flour (maida)
  15. ½ cup whole wheat flour
  16. 4-5 tbsp rice flour
  17. 1 tbsp carom seeds (ajwain)
  18. 1 tbsp cumin seeds (jeera)
  19. Salt to taste
  20. Water as required
  21. Oil as required
  22. For Tangy Onion Water:
  23. 2 medium size onions chopped very fine
  24. 1 small ball of tamarind
  25. 1.5 cups of water
  26. 1 tsp red chilli powder
  27. A pinch of sugar
  28. Salt to taste

Instructions

  1. For the Dal:
  2. Soak the dal for 1-2 hours and pressure cook with a few drops of oil for about 3 whistles.
  3. Leave covered till all the pressure is released. The grains should be soft, but still whole – not a mash.
  4. Open the lid and add all the powders and salt to taste.
  5. Bring to a rolling boil and simmer for about 10 mins.
  6. For the tempering, Heat oil in a pan and add the cumin seeds
  7. When the seeds begin to crackle, add the curry leaves and onion
  8. Stir from time to time till the onions are nicely browned.
  9. Turn off heat and pour the tempering into the simmering dal.
  10. Mix well and turn off heat.
  11. For the pakwans:
  12. Sift together all the three types of flour into the kneading plate.
  13. Add in the carom seeds, cumin seeds and salt and knead with water into a soft but firm dough. Finish off the kneading with a tbsp of oil.
  14. Divide dough into table tennis sized balls., and leave to stand under cover, for about half and hour.
  15. Roll each ball flat and puncture randomly with a fork to prevent fluffing when fried.
  16. Deep fry in hot oil.
  17. For the Tangy Onion Water:
  18. Soak the tamarind in the water till the tamarind is nice and soft and the pulp can easily be squeezed.
  19. Mix sugar and salt well into to the chopped onion and let it stand for about half an hour.
  20. Add the chilli powder to the onion and let it stand for some time more.
  21. Squeeze the tamarind well and mix the juice into the onion mixture.
  22. Add more salt if required.
  23. Your complete meal is ready to be polished off!

Reviews (2)  

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Ambarin Suraiya
Sep-01-2015
Ambarin Suraiya   Sep-01-2015

Yummy recipe.... Can't wait to try it

Sakshi Khanna
Sep-01-2015
Sakshi Khanna   Sep-01-2015

Lovely recipe!

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