DAL PAKWAN

Dal Pakwan is a Sindhi recipe which is quite filling.  Hence it is served as BRUNCH mostly.  I happened to taste this dish in a wedding and was fascinated by the taste of this dish.  The dal being hot with raw onions and sweet and green chutneys on top with quite a large amount of chopped coriander on top of it is mouth watering.

Since then I wanted to make this and post it on my blog but somehow I could not do it.  Last week I was having some time so decided to make this dish.  It is easy to make as we can make the Pakwan and keep ready in a day or two in advance and make the dal subsequently.  This is what exactly I did.

Now Let us look at the recipe without wasting much time .

Ingredients for the Pakwan

1 cup	Maida
¼ cup	Wheat flour (optional)
¼  tsp	Ajwain
½ tsp	Black pepper coarsely ground
	Salt
2 tsp	oil
	OIL FOR DEEP FRYING THE PAKWAN

For the dal

1 /2 cup	Chana dal
¼ tsp	Turmeric powder
½ tsp	Red chilli powder
¼ tsp	Garam masala powder
	Generous pinch of amchur powder
	Salt as required

For the tadka and garnishing:                                                                                                    

1 tbsp	Ghee
1 tsp	Mustard seeds
¼ tsp	Cumin seeds
1	Green chilli finely chopped
Few	Curry leaves
	Generous pinch of asafoetida
	Chopped coriander leaves

                Others:

                                                                                                               

	Sweet chutney
	Green chutney
	Theeka chutney
	Sweet curd (optional)
	Chopped onion

                                                               

                Method:

PAKWAN:

Mix all the ingredients in a bowl.  Add some water and make a dough out of it not very tight and not  very loose.

Divide the dough into equal parts and roll out small puris.  Prick them with the fork so that the same will not puff up like puris.  We want flat puris like we get in the market .  Deep fry them in oil till golden brown and keep it on absorbent paper to remove the excess oil.   Store it in airtight containers.

DAL:

Soak the chana dal overnight.  Wash and cook them directly with salt and turmeric powder.  The dal should get cooked at the same time should not be mushy.

Add the masalas and simmer for two minutes.  Switch off gas.  Prepare the tadka and pour it on top of the dal.

How to serve:

Break the puri into 4-6 pieces.  Put  dal on top of it. Put the chutneys as required by you.  Put the chopped onion and coriander leaves and serve hot.

NOTE:

If you want, you can add bit chaat masala powder and roasted cumin seed powder on top of it.