‘Dal’ which is generally served with Sindhi ‘Pakwan’ is Chana Dal and it should be made thick, creamy and spicy. The Dal is a simple preparation of chana dal perked up with green chillies, cumin seeds and spice powders. This chana dal can be served with chapati, poori or rice as well.
Ingredients for making Dal:
1. Rinse and soak the chana dal in water for almost 2 hours.
2. Drain and keep aside.
3. In a pressure cooker, take the dal and 2 cups of water. Pressure cook for 2-3 whistles.
4. Once the pressure settles down on its own, open the lid.
5. Add all the spice powders, sugar and salt to the cooked dal.
6. Stir and add water if required.
7. Simmer for 7-8 minutes on a low flame till a medium consistency of the dal is reached.
8. Keep the dal aside.
9. In another pan, heat oil or ghee.
10. Crackle the cumin first and then add the green chillies. Saute for a minute.
11. Add curry leaves and asafoetida and saute for a further minute on a low flame.
12. Pour this sautéed mixture along with the oil in the dal.
13. Stir and serve the steaming hot Sindhi Dal with ‘Pakwan’ accompanied with some chopped onions, coriander-mint chutney and sweet tamarind chutney.
‘Pakwan’ is a special Sindhi snack that is often served with Dal. It is a deep fried and crisp bread made with all purpose flour. These fried breads have the flavour of ajwain, cumin and crushed black pepper.
Ingredients for Pakwan:
1. Mix all the ingredients in a mixing bowl.
2. Knead to a semi soft dough.
3. Make small balls of the dough.
4. Roll them into 7-8 cms discs.
5. Prick with a fork.
6. Fry in hot oil till the Pakwans are crisp and golden.
7. Drain the Pakwans on paper towels to remove excess oil.
8. Serve Pakwan warm with Sindhi ‘Dal’ or tea.
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