Crispy crunchy Pakwan with Dal !
It’s strange how you meet up with new people every day in your life .There are moments when you feel that you are at the verge of existence but its inspiring how a total stranger can create a new character in your life …Its a similar kind of experience that I had travelling for the research of my new books.Its pretty much amazing to see that there are people in the villages who love what they do in their life despite facing day to day crisis.
Dal pakwan has always been one of the highlight recipes from my recipe diary .Its traditionally a very famous Sindhi breakfast .Recipes have always been a fascination and their collections a hobby .May be I might have got that from my mother .During school days I fancied clipping out all the recipes that had fancy photos.Its crazy how I used to stick them up in a diary and try to try them out on weekends.My kids are the ones who have taken up those crazes now all they would love to do on a holiday is to cook something of their own .I guess I have two budding foodies all set to conquer my kitchen …
- 1/2 cup of chana dal /chick pea lentils soaked for 30 mins
- 1/2 tsp of turmeric powder
- 1tbsp of oil
- 1/2 tsp of dry mango powder
- 3-4 green chillies chopped
- 1/2 tsp of red chilli powder
- 1/2 tsp of cumin seeds
- 1 tbsp of onion finely chopped
- 1 tsp of tamarind extract
- coriander leaves
- salt to taste
- For Pakwan
- 1 cup of All purpose flour
- 1/2 tsp of cumin seeds
- 1tsp of oil
- Salt to taste
- oil for deep frying
- Wash and pressure cook the lentils with turmeric powder, water and salt to taste for about 5-6 whistles.Once cooked slightly mash the lentils with a wooden spoon . Heat oil in a wok , fry cumin seeds and green chillies .Add in chilli powder and dry mango powder .Make sure that you stir and keep it on low flame so that you are not burning the powders. Stir in the cooked lentils and turn off the flame .Garnish with chopped onions and coriander leaves.
- For the pakwans, mix salt , flour , cumin seedsin a bowl .Pour in water slowly and knead it into a dough .You can also add a teaspoon of oil to the dough to smoothen out the dough .Let the dough sit for about 10-15 minutes.Divide the dough into balls and roll each ball into discs.Prick with a fork on the rolled out dough . Heat oil in a wok and deep fry the pakwans till they are golden and crisp.
- Serve warm with dal .
A homemaker who fell head over heels in love with food -an award-winning cookbook author, food blogger, award-winning culinary demonstrator
