Sindhi Dal Pakwan recipe
Daal Pakwaan is the signature Sindhi breakfast eaten on Sunday.It is specially served as one of the meals during wedding.
- 2 cups plain flour/Maida
- ½ teaspoon cumin/jeera
- 3 tablespoon Oil
- ½ teaspoon carom seeds /Ajwain
- Water to knead
- Oil to fry
For the daal
- 1 cup yellow split peas lentils/channa dahl
- 2 cups water
- ½ teaspoon turmeric/haldi
- pinch of asafoetida/heeng
- Salt as per taste
- 2 teaspoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon red chilly powder
- 2 tablespoon Mango powder/amchur
- 2 teaspoon Tamarind chutney optional
- Chopped onions
For the pakwan:
In a bowl, combine all ingredients and knead firm dough,It should not be sticky,but a smooth and bit stiff or tight.
Cover bowl and let dough rest for 15-20 minutes,divide the dough in 10-12 small portions
Roll out each portion of the dough with a rolling pin and prick it with a fork at regular intervals to prevent puffing.
Heat oil in a deep pan and deep-fry it on a medium flame until crisp and golden brown on both sides.
Drain on an absorbent paper.
For the dhal
Soak the lentils in water for 2-3 hours
Pressure cook chana dal with water, turmeric, asafoetida and salt for 3 whistles.