Time and servings
Time and servings
Ingredients
for chana dal:
- 1 cup chana dal (soaked 1 hour)
- 4 cup water
- 1 tsp ghee / clarified butter
- ½ tsp cumin / jeera
- 2 green chilli (slit)
- few curry leaves
- ½ TOmato (finely chopped)
- ½ tsp turmeric / haldi
- ¼ tsp kashmiri red chilli powder
- ½ tsp pepper (crushed)
- ½ tsp aamchur / dry mango powder
- pinch asafoetida / hing
- ¾ tsp salt
- ½ tsp jaggery / gud
- ¼ tsp garam masala
- 2 tbsp coriander (finely chopped)
for pakwan (crispy poori):
- 1 cup wheat flour / atta
- 1 cup maida / plain flour
- ½ tsp pepper (crushed)
- ¼ tsp ajwain / carom
- ¼ tsp cumin / jeera
- ¼ tsp salt
- 2 tbsp rava / semolina / suji
- 2 tbsp oil (hot)
- water to knead
- oil for deep frying
for serving:
- 2 tbsp green chutney
- 2 tbsp tamarind chutney
- ½ onion (finely chopped)
- ½ tsp chaat masala
- 2 tsp coriander (chopped)
Instructions
- to serve, take chana dal in a bowl and top with 1 tsp of green chutney and tamarind chutney.
- also top with 2 tsp of chopped onion, a pinch of chaat masala and coriander.
- finally, enjoy pakwan with chana dal as dal pakwan.
Sindhi style chana dal recipe
1
firstly, in a cooker pressure cook 1 cup chana dal (soaked for 1 hour) along with 3 cup water for 5 whistles.
2
once the pressure settles down, open the cooker and check the dal has cooked well yet not mushy. keep aside.
3
in a large kadai heat 1 tsp ghee and splutter ½ tsp cumin, 2 green chilli and few curry leaves.
4
further, add ½ tomato and saute until they turn soft and mushy.
5
keeping the flame on low, add ½ tsp turmeric, ¼ tsp chilli powder, ½ tsp pepper, ½ tsp aamchur and pinch asafoetida.
6
saute until the spices turn aromatic.
7
furthermore, add cooked chana dal along with 1 cup water.
8
also, add ¾ tsp salt and ½ tsp jaggery.
9
mix well adjusting the consistency as required.
10
boil on medium flame for 5 minutes or till dal gets cooked completely.
11
turn off the flame and add ¼ tsp garam masala and 2 tbsp coriander leaves. mix well.
12
finally, sindhi style chana dal is ready to be served with pakwan.
Pakwan recipe
1
firstly, in a large mixing bowl take 1 cup wheat flour, 1 cup maida, ½ tsp pepper, ¼ tsp ajwain, ¼ tsp cumin, ¼ tsp salt and 2 tbsp rava.
2
mix well making sure all the spices are combined well.
3
now pour hot oil over the flour. this helps to make crispy pakwan.
4
crumble the oil with dough well. rub with your hands. be careful as the oil will be very hot.
5
now add water slowly and start to knead the dough.
6
knead to a slightly stiff dough.
7
pinch a ball sized dough and flatten.
8
further, grease it will oil slightly and roll slightly thick as for paratha. this prevents from sticking of dough to rolling pin.
9
with the help of cookie cutter or lid of the box, cut into round shape.
10
prick the pakwan with a fork to prevent puffing up while frying.
11
now deep fry the pakwan in hot oil. or preheat and bake at 180-degree celsius for 15-20 minutes.
12
fry the pakwan on medium flame making sure they are cooked completely.
13
fry the pakwan till they turn golden brown and crisp. it takes around 4 minutes. drain off on to a kitchen paper to remove excess oil.
14
finally, enjoy pakwan with chana dal, or store in an airtight container for 10-15 days once its cooled completely.
Dal pakwan serving
-
firstly pour the prepared chana dal in a bowl and top with 1 tsp of green chutney and [tamarind chutney.
](/recipes/imli-chutney-tamarind-chutney-recipe)
-
also top with 2 tsp of chopped onion, a pinch of chaat masala and coriander.
-
finally, enjoy pakwan with chana dal as dal pakwan.
Video
Notes
- firstly, instead of tomato use 1 tbsp of tamarind pulp while making chana dal.
- also, fry the pakwan on low to medium flame for a crunchy texture.
- additionally, pakwan can be stored in an airtight container for 10-15 days once it’s cooled completely.
- finally, sindhi style dal pakwan tastes great when chana dal is prepared with ghee.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/sindhi-dal-pakwan-recipe/