Dal Pakwan ( Know Your Dals and Pulses)

by Tarla Dalal

Added to 18 cookbooks
This recipe has been viewed 7343 times

A soothing dal made with chana dal accompanied by pakwans, is a traditional favourite with sindhis. It makes for a wholesome breakfast!

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Soaking Time: 4 Hours
Preparation Time: 20 mins
Cooking Time: 40 mins
Makes 6 servings

Ingredients

for the dal
1 1/4 cups chana dal (split Bengal gram)
2 tbsp ghee or
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
2 green chillies , slit
1/2 tsp turmeric powder (haldi)
salt to taste
1 large tomato , finely chopped
1 tsp coriander-cumin seeds powder
1/2 tsp chilli powder
2 tbsp chopped coriander (dhania)
1/4 tsp garam masala

For The Pakwans
2 cups plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
1 tsp cumin seeds (jeera)
salt to taste
oil for deep-frying

For Serving
6 tbsp chopped onions
6 tbsp green chutney

Method
For the dal

Clean, wash and soak the chana dal for 3 to 4 hours. Drain and keep aside.
Heat the ghee in a deep pan and add the cumin seeds.
When the seeds crackle add the onions and chillies and sauté till the onions turn light brown in colour.
Add the chana dal , turmeric powder, salt and ½ cup of water and cover and cook on a slow heat for 15 to 20 minutes until the dal is soft.
Add the tomatoes, coriander-cumin seeds powder and chilli powder and coriander and cook for 1 minute. Sprinkle the garam masala on top and keep aside.

For the pakwans

Combine the plain flour, wheat flour, cumin seeds and salt and knead into a stiff dough using enough water.
Divide the dough into 18 equal portions and roll each portion into 125 mm. (5”) diameter circle.
Prick each circle with a fork
Heat he oil in a kadhai and deep-fry the pakwans, one at a time, till they are golden brown in colour. Drain on absorbent paper and keep aside.

How to proceed