Dal Pakwan is popular breakfast in Sindhi cousine.Dal is made with split bangal gram and Pakwan is made with all purpose flour .Pakwan is basically crispy fried poori flavored with cumin and black paper.Spicy dal served with tamarind chutney/curd and onion.
- All purpose flour – 1 cup
- Semolina-2 tbsp
- Salt – 1/2 tsp
- Cumin seed-1 tsp
- Black paper -1 tsp(crushed)
- Cooking oil – for deep frying
Step 1 – Take a bowl and add flour,semolina, salt,1 tbsp oil,cumin seed,black paper and mix it properly, add little water(2 tbsp) start kneading and make stiff dough then cover it with wet cloth and keep aside for 30 minutes.
Step 2 – After 30 minutes ,knead again for 30 seconds,cut dough into 3-4 parts.Take one part of dough roll it big roti/disc size using rolling pin.Cut into the small poori with the help of any round cutter.Make all poori similar way and keep aside.
Step 3 – Take pan and heat oil for deep fry. Once oil is heated, add poori and fry it till crispy . Make all Pakwan in similar way
How to make Dal?
- Chana dal (Split bengal gram) – 1 cup
- Salt – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Curd/tamarind chutney for garnishing
- Onion-1( ring cut)
- For tempering
- Clove – 2 pieces
- Cardamoms – 2 pieces
- Star anise-1
- Cumin seed – 1/2 tsp
- Fresh tomato puree-2tbsp
- Whole dry red chili – 1 piece
- Red chili powder – 1/2 tsp
- Ginger-garlic paste – 1 tsp
- Asafoetida(hing) – 2 pinch
- Cooking oil – 1 tbsp
Step 1 – Wash and soak chana dal in water and keep aside for 40 minutes.
Step 2 – Pressure cook with two cup water, salt, turmeric powder,and let it cook till it gets three whistles. Simmer for few minutes. Cool it and keep aside.
Step 3 –Heat oil in a pan add cumin seed when seed crackle add clove, cardamoms,star anise, ginger paste cook 1 minute, add red chili powder, asafoetida(hing),tomato puree cook 1-2 minutes and finally add dal. Cook all together for 2-3 minutes.
Step 4 – Switch off flame and garnish with fresh curd.
Serve Dal with Pakwan enjoy Sindhi breakfast.