Dal Pakwan is a traditional sindhi breakfast recipe. It is ideal for Sunday brunch menu when you want to serve something different to your family which is filling and equally exciting. It also fits well among the list of party snack food as the Pakwans and Dal can be made before-hand.
This old time recipe is a great primer for young holiday as it is quick to cook and has a great eye appeal. Also this is an interesting way to make your kids eat dal/lentils. Involve the little creative helpers to serve this delicious Dal Pakwan..I’m sure it will add to their joyful learning experience.
For the Pakwan
Dough for Pakwan
All purpose flour/maida 400 gms
Salt to taste
Ghee (for moyan) 1 tablespoon
Water as required
Sieve the flour. Add salt and ghee to it. Mix well. Add required amount of water to prepare a semi soft dough.
Knead well and divide the dough into small balls (as shown in the picture). Roll out the dough balls into rounds (similar to size of a poori & thinner than poori).
Gently prick the rounds with the help of fork.
Heat oil in a deep frying pan till the smoking point. Slide in the rounds (one at a time) and deep fry in medium flame till it turns crisp.
Drain out and allow to cool.
Store in an air tight container.
Makes approx 25 pakwans
Chana dal/hulled & split Bengal gram 1 & 1/2 cup
Moong dal hulled 1/2 cup
Turmeric powder 1/4 tsp
Asafoetida/heeng 1 pinch
Salt to taste
For the tempering
Ghee/unsalted clarified butter 2 tablespoon
Cumin seeds 1/2 tsp
Green chilli 1 chopped (optional)
Curry leaves 4-5 chopped
Onion 1 chopped (optional)
Red chilli powder 1 tsp
Garam masala 1/2 tsp
Coriander leaves 1 tablespoon (chopped)
Lemon juice out of 1 lemon
Salt to taste
Wash & soak dal (mixed together) for half an hour. Discard water.
Boil water in a pressure pan. Add presoaked dal to it. Now add asafoetida, salt and turmeric to it. Close the lid and pressure cook for 4-5 whistles.
Heat ghee in a kadhai/vok. Add cumin seeds. Allow it to splutter. Add curry leaves and green chilli. Cook for a minute.
Add onion and saute for 2-3 minutes till it turns golden in colour. Add salt, red chilli powder & garam masala to it. Add boiled dal and cover with lid. Cook for 2-3 minutes.
When done add lemon juice and chopped coriander. Mix well.
For the Garnishing
Coriander chutney 1/2 cup
Tamarind chutney 1/2 cup
Onions (chopped/sliced) 2
Tomatoes (chopped/sliced) 2
Green chillies 2-3 (chopped) (omit for kids)
Coriander leaves (chopped) 2 table spoon
Ginger (peeled & thinly sliced) 1 tablespoon
Add a tablespoon of (warm not hot) dal mixture to the pakwan and spread evenly. Add coriander chutney and tamarind chutney over the dal. Add onion, tomatoes, ginger and coriander leaves. Serve immediately