Dal Pakwan ( Know Your Dals and Pulses)
by Tarla Dalal
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A soothing dal made with chana dal accompanied by pakwans, is a traditional favourite with sindhis. It makes for a wholesome breakfast!
- 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.
- 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.
- Serve the hot dal with the pakwans, onions and chutney.
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