Dal Pakwan, a delicious sindhi breakfast recipe.
Recipe Link : http://www.tarladalal.com/Dal-Pakwan-2827r

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Dal Pakwan

Visit a Sindhi family on a Sunday morning, and you are likely to be greeted by the aroma of Dal Pakwan being prepared for breakfast! Pakwan is a delicious snack, which is often served with dal to make a sumptuous breakfast. However, this tasty combo can be had any time, even as an after-school treat for your kids. The dal here is a simple preparation of chana dal perked up with green chillies, cumin seeds and spice powders; while the pakwan is a deep-fried puri like snack made with a plain flour dough. Although it appears to be like bhature, the addition of ghee and milk to the dough gives it an exclusive flavour and texture, which must be relished to be understood!

Preparation Time: 10 minutes.
Cooking Time: 45 minutes.
Serves 6.
Soaking Time: 4 hours.

For the dal
1 cup chana dal (split Bengal gram), soaked for 4 hours and drained
¼ tsp turmeric powder (haldi)
Salt to taste
2 tbsp ghee
1 tsp cumin seeds (jeera)
1 green chilli, slit
1 tsp chilli powder
¼ tsp garam masala

For the pakwans (makes 12)
2 cups plain flour (maida)
2 tbsp ghee
1 tsp cumin seeds (jeera)
Salt to taste
¼ cup milk
Oil for deep-frying

For serving
6 tbsp finely chopped onions
6 tbsp finely chopped coriander (dhania)

For the dal
1. Combine the chana dal, 1½ cups of water, turmeric powder and salt, mix well and pressure cook for 2 whistles.
2. Allow the steam to escape completely before opening the lid.
3. Heat the ghee in a deep non-stick pan, add the cumin seeds and allow it to crackle,
4. When the seeds crackle, add the green chilli, chilli powder, garam masala, cooked chana dal and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

For the pakwan
1. Combine all the ingredients in a deep bowl and knead into a firm dough using enough water.
2. Divide the dough into 12 equal portions.
3. Roll a portion of the dough into a 125 mm. (5”) diameter circle and prick it with a fork at regular intervals.
4. Heat the oil in a deep non-stick kadhai and deep-fry it on a medium flame till it turns crisp and golden brown in colour from both the sides. Drain on an absorbent paper.
5. Repeat steps 3 and 4 to make 11 more pakwans. Keep aside.

How to proceed
1. Just before serving, reheat the dal and divide it into 6 equal portions. Keep aisde.
2. Place 2 pakwans on a serving dish and spread one portion of the dal evenly over it.
3. Sprinkle 1 tbsp of the onions and 1 tbsp of coriander evenly over it.
4. Repeat step 2 and 3 to make 5 more servings.
Serve immediately.