Theme: Sindhi Dishes
Dish: Dal Pakwan
My theme for this week's BM is "Sindhi dishes" and I'm going to start it off with a very indulgent Sindhi dish, 'Dal Pakwan'. Traditionally this is served for breakfast, I have to say it is very a filling breakfast that one might skip lunch after having this.
I referred to Vaishali's, Alka's & Tarla Dalal's recipes and came up with a recipe that is a combination of all three sources. Here's how I made the dish:
Ground Cumin - ½tsp
Red chili powder - ½tsp
Turmeric - ½tsp Garam masala - ¼tsp
Cilantro - 2tbsp, finely chopped
Salt - to taste
Method:
- Heat 2tbsp ghee or oil in a pressure cooker; add cumin seeds and once the seeds start to splutter, add onions and green chilies. Cook until onions turn translucent.
- Next add chopped tomatoes and cook until mushy. Add all the dry masalas, cook for 1 minute.
- Add the soaked chana dal along with 1 cup of water. Cook for 1-2 whistles. Dal should be cooked until tender but should retain its shape. Keep the dal warm for serving.
Salt - to taste
Cumin seeds - ½tsp
Method:
- Combine all the ingredients and form a stiff dough like poori dough. Cover and set aside for 15minutes.
- Divide the dough into small lemon size balls and roll them out into 5-6" circles. Prick the circles with a fork.
- Deep fry the dough circles on medium flame until golden and crispy. Remove on to paper towel lined plate. Repeat with the remaining dough.
To Serve: Place dal in a bowl and drizzle with the chutneys and the other toppings. Serve with pakwan and ENJOY!!