Dal Pakwan (a Popular Sindhi Dish)

Dal Pakwan as you all know is a popular Sindhi breakfast. I have always had it for lunch as it can be quite filling and heavy. The Dal is made of Chana Dal while the pakwan are actually deep fried flat puris flavored with a few spices. I absolutely adore this dish, I insist you prepare this recipe for your family, and I am sure they will love it too.

Picture of: Sindhi Dal Pakwan
FOR DAL:: ::
1 Cup Chana Dal
1 3/4 Cup Water + water for soaking the dal
1 Tsp Mustard seeds
1/2 Tsp Haldi
1/2 Tsp Red Chili powder
2 Green Chilies slit
8 Curry leaves
1 tsp Amchur powder
1 Tsp Garam Masala Powder
Pinch oh Hing (Asafoetida)
1/2 Tsp Sugar
Salt to taste
1 Tbsp Ghee
1 1/2 Cup Maida (All purpose flour)
1/2 Cup Wheat Flour
1 Tsp black Pepercorns crushed
Salt to taste
4 Tbsp Oil
1 finely Chopped tomato
1 Finely chopped onion
Chopped coriander
Tamarind chutney
Coriander or green chutney
Amchur powder
Soak the dal for an hour in water. Pressure cook the dal with turmeric and salt to taste in 1 and 3/4th Cup Water. Cook till its just done. Do not over cook it. About 2 to 3 whistles should be enough.
When cooked and pressure is released check if the dal is cooked perfectly. Now add the garam masala, amchur powder, sugar and red chili powder. Let it simmer for 2 minutes and turn off the heat
In a separate pan heat ghee, when hot add mustard seeds, curry leaves, green chilies and hing add this vaghar (Ghee with spices) to the dal. Close lid and keep it aside
For the Pakwan, mix wheat flour, all purpose flour add crushed peppercorns, oil and salt. Using little water at a time knead it to a soft dough
Divide the dough into 6 small portions and roll round chapatis(pizza like) with the help of a rolling pin. Using a fork pierce the flattened round dough a few times to create tiny holes
Heat enough oil to deep fry the pakwans. Fry one pakwan at a time, making sure you press down the pakwan when its about to fluff up. Cook on low to medium heat so that the pakwans cook through well and turn a nice golden brown color.
The end result should be crispy flat puris.
Take dal in a bowl, garnish with tamarind and/or green chutney, chopped tomato and onions and a pinch of amchur powder
Serve hot for breakfast or lunch
To Make it into a Jain recipe, omit garnishing with onions.