Dal Pakwan Recipe: A Sindhi Delicacy

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Dāl Pakwān is a popular Sindhi dish consisting of chana dal (split Bengal gram) served with crispy pakwan, which are deep-fried, crunchy, and slightly spicy wheat-based snacks. Here’s how to make this delicious and unique combination:

Ingredients:

For Chana Dal:

  • 1 cup chana dal (split Bengal gram)
  • 2-3 cups water
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 1 onion, finely chopped
  • 2-3 green chilies, finely chopped
  • A few sprigs of fresh coriander leaves, chopped
  • 1 lemon, cut into wedges for garnish

For Pakwan:

  • 1 cup all-purpose flour (maida)
  • 1/4 cup semolina (sooji)
  • 1/2 teaspoon carom seeds (ajwain)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • Water, as needed
  • Oil, for deep frying

Instructions:

For Chana Dal:

1. Cooking the Dal:

  1. Wash chana dal thoroughly and soak it in water for about 2-3 hours.
  2. Drain the soaked dal and transfer it to a pressure cooker. Add 2-3 cups of water, turmeric powder, red chili powder, garam masala, and salt.
  3. Pressure cook the dal for about 2-3 whistles or until it’s soft and cooked.

2. Preparing the Tadka:

  1. In a separate pan, heat oil. Add mustard seeds and let them splutter.
  2. Add cumin seeds, asafoetida, chopped onion, and green chilies. Sauté until the onions turn translucent.

3. Combining the Dal:

  1. Add the tadka to the cooked chana dal and mix well.
  2. Garnish with fresh coriander leaves.

For Pakwan:

1. Making the Pakwan Dough:

  1. In a mixing bowl, combine all-purpose flour, semolina, carom seeds, cumin seeds, red chili powder, and salt.
  2. Gradually add water and knead the dough until it’s firm and smooth.

2. Rolling and Frying Pakwan:

  1. Divide the dough into small portions and roll them into thin discs, similar to papads.
  2. Heat oil in a pan for deep frying. When the oil is hot, add the rolled pakwan and fry until they become crisp and golden brown.
  3. Remove the fried pakwan and drain on paper towels to remove excess oil.

Assembling:

  1. Serve the chana dal garnished with chopped coriander leaves and lemon wedges along with the crispy pakwan.
  2. To enjoy, break the pakwan into smaller pieces and use it to scoop up the chana dal.

Tips:

  • Adjust the spice levels to your preference by varying the amount of red chili powder.
  • You can make the pakwan in advance and store them in an airtight container for a few days.
  • Some people like to garnish the chana dal with tamarind chutney and green chutney for added flavor.

Dal Pakwan is a delightful and unique dish, combining the flavors of chana dal with the crunch of pakwan. It’s a must-try for those looking to savor the distinctive cuisine of Sindhi culture. Enjoy this dish as a snack or a light meal.

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