Authentic Dal Pakwan

Prep time:15 mins

Cooking Time:45 mins

Total Time:1 hr

Servings: 4

Dal Pakwan is a traditional Sindhi breakfsat. It consists of toovar and moong lentils cooked till mushy and creamy, tempered and topped with onions, chillies and enjoyed with a crispy flatbread or a khakhra called Pakwan along with some halwa (seero) and chutneys….a perfect made-in-heaven package. Be it a cultural, social gathering or holiday spirit, Dal Pakwan finds its place on the menus. For a healthier option, the Pakwan can be made of whole wheat flour and refined flour.
Generally, the Pakwans bought from eateries are so thick and huge . They jeopardize the goodness of this jubilant recipe. The Pakwans turn out to be very heavy. I myself have experienced this…after eating I get so uneasy and bloated up that I start rolling on my stomach out of discomfort. But when you make Dal Pakwans at home you bypass all those nightmares of uneasiness… You can enjoy your cherished traditional breakfast without any guilt and discomfort.
The appeal in the Dal Pakwan recipe lies when you approach it as a combo. It means to enjoy Dal Pakwan to the fullest you need to have the dal perked up with the tempering, the chutneys and a bit of seero or jalebis..O-O-O-O-O- la-la; only then you are done!

Ingredients:

FOR DAL:

1 cup channa dal
1/2 cup split moong dal
1 medium green chili shopped
1/2 teaspoon turmeric powder
1 teaspoon chopped ginger
a pinch of asafoetida(hing)
salt to taste
2 cups water as more as needed

FOR PAKWAN:

1 cup all purpose flour (maida)
1/2 teaspoon salt
1/4 teaspoon carom seeds (ajwain)
1/4 teaspoon caraway seeds (shahjeera/pullav jeeri)
1 teaspoon oil for shortening
water for kneading dough
oil for frying

FOR TEMPERING DAL:

1 teaspoon coriander powder
1/4 teaspoon red chilli powder
a pinch of black pepper powder
a pinch of amchur powder
2 teaspoon oil
For garnish: finely chopped onions and coriander leaves

ACCOMPANIMENTS:

Green coriander chutney
Tamarind chutney

Method:

FOR DAL:

Organise the ingredients for making dal.
Soak channa and mung dal together for 2-3 hours.
Heat oil in a pressure cooker and saute ginger chopped ginger and asafoetida.
Add the water, soaked dals, turmeric powder and chopped chilli
Pressure cook for 3-4 whistles on medium flame.
Once pressure released, add salt to the dal. The dal should have a mushy and thick texture.
Sprinkle a layer of spices on the dal using coriander powder, black pepper powder, amchur powder, red chili powder and temper with hot oil.

FOR PAKWAAN:

Combine salt, caraway seeds, carom seeds, salt and oil with the flour.
With the help of water knead a smooth firm dough with the flour mixture
Cover the dough and keep the dough aside .
After 10 minutes, make small balls with the dough.
Roll out each ball into 4″ or 6″ diameter thin disc. Prick them with fork so they do not puff up during frying.
Deep fry in hot oil and on moderate flame till light brown.
Repeat for the other pakwans.
Sprinkle onions and coriander powder on the tempered dal and serve hot with Pakwans and the chutneys.

Tips:

Pakwans should be fried on medium to low flame. and must be golden to light brown ; not overly brown.
Pakwans can be fried a day ahead . They stay good for 1-2 days.

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