Dal Pakwaan

Scoop the dal with a bite of crispy pakwaan!

Dal Pakwaan an authentic delicacy among Sindhis, mostly served as breakfast or brunch. It's a combination of Dal (lentils) and Pakwaan (crunchy snack). It's one of the easiest, and yet lip smacking dish. It's my favorite among the few Sindhi dishes that I have relished so far and is something that is often prepared in our kitchen. It's an ideal dish for brunch which you would love to serve to your family.

Pakwaan is deep fried crisp flat bread prepared with all-purpose flour (maida), carrom seeds (ajwain) and crushed black pepper which is served alongside with Dal.

I added both bengal gram (chana dal) and black gram split (urad dhuli) in this. Though, urad dhuli is not the part of original recipe but I added both the lentils in equal quantity. This dal will give you a perfect nutty sweet texture of bengal gram and a creamy texture of black gram. In punjabi we call it as 'maah choleyan di dal'. I don't like chana dal so I always add urad dhuli to get the right flavors. If you don't like urad dhuli you can make it with chana dal. The method is same.

I haven't soaked the lentils here, I directly pressure cooked it. This process will take 15-20 more minutes. I find it better because you can control how far you can take it and this method will give you perfect flavors and creamy texture.

To get the authentic taste of Dal Pakwaan, add some dry mango powder (amchur) in the dal. Sprinkle some chaat masala, squeeze in the lemon juice and it will taste delicious. Scoop the dal with a bite of crispy pakwaan and enjoy it with onions, pickle or your favorite chutney. Yummmm!!!

DAL PAKWAAN

Preparation time: 30 minutes
Cooking time: 40 minutes
Serves: 4 people
Author:

FOR DAL
Ingredients
For Cooking Lentils
1/2 cup or 100 grams - bengal gram (chana dal)
1/2 cup or 100 grams - black gram split (urad dal dhuli)
2.5 to 3 cups - water
1 teaspoon - salt
1/2 teaspoon - turmeric powder
1 - 2 chopped green chilli
2 cloves (lavang)
1/2 inch cinnamon (dalchini)

For Tempering

2 tablespoon - clarified butter or oil
1/2 inch ginger - peeled, grated
5-6 cloves - garlic, finely minced
2 medium size onions - chopped
2 medium size tomatoes - chopped
1/4 teaspoon - red chili powder (lal mirch)
1/2 teaspoon - coriander powder (sukha dhania)
1/2 teaspoon - garam masala
1 teaspoon - dry mango powder (amchur)
coriander leaves (chopped)

For Garnishing
1 teaspoon - chaat masala
1 teaspoon - lemon juice

Method
1. Wash 1/2 cup of chana dal, under the running water. Drain it completely and add into the pressure cooker. Next, add 3 cups of water and pressure cook it for 1 whistle on high flame. After 1 whistle, turn off the heat and wait for the pressure to release completely before opening it.

2. Open the lid and add washed 1/2 cup of urad dal dhuli and the spices - 1 teaspoon of salt, 1/2 teaspoon of turmeric powder, 2 cloves, 1/2 inch of cinnamon and 2 chopped green chillis. Add water if required and pressure cook it again for 1 whistle. After 1 whistle, switch off the flame and remove it.

3. Heat about 2 tablespoon of clarified butter or oil in a pan and add ginger and garlic paste and sauté it for 40 to 50 seconds on low to medium flame. Next, add 2 chopped onions and stir it. Keep stirring and adjusting the flame so that the onions cook slightly golden brown.

4. Add 2 chopped tomatoes and sauté it for around 5 minutes on low to medium flame. Next, add 1/4 teaspoon of red chilli powder and 1/2 teaspoon of coriander powder and stir it well.
Let the mixture cook till the oil separates.

5. Now, add the cooked dal in the pan. Stir it for next 10-15 minutes till it's nicely cooked. Add 1/2 teaspoon of garam masala, 1 teaspoon of dry mango powder, chopped coriander leaves and mix it well. Stir it again for 2-3 minutes. Turn off the heat and remove it.

6. Transfer the dal to a serving bowl. Sprinkle some chaat masala, squeeze in the lemon juice and it will taste delicious. Scoop the dal with a bite of crispy pakwaan and enjoy with onions, pickle or your favorite chutney!!


FOR PAKWAAN
Ingredients
1 cup or 200 grams - all-purpose flour (maida)
1 cup - lukewarm water
1 teaspoon - salt
1 teaspoon - carrom seeds (ajwain)
1/2 teaspoon - crushed black pepper
1 tablespoon - oil

Method
1. In a bowl, add the all-purpose flour, 1 teaspoon of salt, 1 teaspoon of carrom seeds, 1/2 teaspoon of crushed black pepper, 1 tablespoon of oil and mix it well.

2. Add sufficient water and knead into a semi-soft dough.

3. If the dough feels sticky, brush it with 1 tablespoon of extra dough and make it smooth. Set the dough aside and let it sit for atleast 15 minutes or longer.

4. Divide the dough into 7-8 balls and roll it into 4 inch diameter. Use your hand or a rolling pin to lightly flatten each ball. If the dough is sticking to the surface put couple of oil on the surface.

5. Prick the rolled dough with a fork all over, so that they don't puff up while frying.

6. Now, heat oil in a deep frying pan till the smoking point. Fry the each pakwaan on low heat till it turn golden and crisp. Fry one pakwaan at a time, make sure you press down the pakwaan when it's fluff up.

7. Remove the pakwaan on tissue paper to absorb the extra oil.

Notes

1. I added both bengal gram (chana dal) and black gram split (urad dhuli) in my dish. Though, urad dhuli is not the part of original recipe but I added both the lentils in equal quantity. If you don't like urad dhuli you can make it with chana dal. The method is same.

2. I haven't soaked the lentils here, I directly pressure cooked it. This process will take 15-20 more minutes. I find it better because you can control how far you can take it and this method will give you perfect flavors and creamy texture.

3. In order to obtain crisp, crunchy pakwaan prick the rolled dough with a fork so that they don't puff up while frying.