Dal Pakwan is one dish every that is craved not by only Sindhi's but anyone who has had before. Dal Pakwan is a Sunday special breakfast, when entire family is leisurely at home. Thanks to lockdown, all days are Sundays 🙂
Dal pakwan is a Typical, Authentic Sindhi breakfast. The puris are made with Maida and are crisp, deepfried and not puffed. This puris are flavoured with pepper and ajwain. These puris are served with special dal, this dal is made with Chanadal. Dal Pakwan is made special only by topping dal with special chutney made with coriander and tamarind. You may then top with chopped onions also well.
Soak Chana dal for 6-8 hours.
Heat cooker and add 1 tbsp oil.
Add green chilli, soaked chana dal, haldi and a glass of water.
Give it a mix.
Put the lid and cook for 1 whistle.
When the cooker cools, open the lid, add 1 tbsp salt and 1 glass of water.
Put the lid and cook for 1 more whistle.
For tadka:
Heat 1 tsp oil, add red chilli powder and hing.
Pour the tadka over the dal.
For Chutney :
Take mixture jar, add pudina, green chilli, imli pulp, salt and onion.
Make a coarse chutney.
Detailed Coriander Chutney Recipe
Take all purpose flour in a bowl, add rice flour, 1 tsp salt, carrom seeds and 1 tsp oil.
Give it a mix.
Knead a dough by adding little water at a time. The dough should be semi-soft.
Cover it with a cloth for 15 minutes.
Make small balls out of the dough.
Then take 1 ball, dust with dry flour and roll it into a thin disc.
Make small slits over it with a knife.
Heat oil in kadhai.
Drop the pakwaan gently into the hot oil, on slow flame.
Fry it till golden brown.
Remove it on paper napkin.
Garnish dal with chutney and onion.
Serve with pakwaan.
4 servings
Ingredients
Directions
Soak Chana dal for 6-8 hours.
Heat cooker and add 1 tbsp oil.
Add green chilli, soaked chana dal, haldi and a glass of water.
Give it a mix.
Put the lid and cook for 1 whistle.
When the cooker cools, open the lid, add 1 tbsp salt and 1 glass of water.
Put the lid and cook for 1 more whistle.
For tadka:
Heat 1 tsp oil, add red chilli powder and hing.
Pour the tadka over the dal.
For Chutney :
Take mixture jar, add pudina, green chilli, imli pulp, salt and onion.
Make a coarse chutney.
Detailed Coriander Chutney Recipe
Take all purpose flour in a bowl, add rice flour, 1 tsp salt, carrom seeds and 1 tsp oil.
Give it a mix.
Knead a dough by adding little water at a time. The dough should be semi-soft.
Cover it with a cloth for 15 minutes.
Make small balls out of the dough.
Then take 1 ball, dust with dry flour and roll it into a thin disc.
Make small slits over it with a knife.
Heat oil in kadhai.
Drop the pakwaan gently into the hot oil, on slow flame.
Fry it till golden brown.
Remove it on paper napkin.
Garnish dal with chutney and onion.
Serve with pakwaan.
