Dal Pakwan

                         


Dal Pakwan

                                 
Dal Pakwan is a very popular Sindhi breakfast.  Pakwan is a non puffed poori  flavoured with ajwain and pepper powder. It  tastes divine when served with channa dal

Ingredients: Serves 4-5
For dal
2 cups channa dal
1 medium size onion
2 medium size tomatoes
4-5 green chilies
1 strand curry leaves
1 tea spoon jeers

1/4 tea spoon hinge

1/2 tea spoon haldi

1/2 tea spoon red chili powder
2 table spoon ghee
1/4 cup chopped coriander leaves
Salt to taste
1 tea spoon lemon juice
For Pakwan:
1 cup Maida

1 cup wheat flour

3 tea spoon ghee
1 tea spoon chili powder
1 tea spoon ajwain
1 tea spoon pepper powder
1/4 tea spoon haldi
Oil for frying poor

Preparation:

Preparation of dal

1. Wash and soak the channa dal for two hours
2. Put four capos water and cook for three whistle
3. Cool and lightly m,ash the dal
4. Heat ghee in a pan and add jeers, haldi, hinge, curry leaves
5. When jeers splits add the finely chopped onion and sauté till transparent
6. Add the finely chopped tomatoes and sauté till tomato turns mushy
7. Add the salt , green chilies, red chilli powder and mix well
8. Add the cooked dal and cook well on a low flame
9. Add the coriander leaves and put off the flame

Preparation of pakwan:

1. Heat the oil for frying
2. In a mixing bowl add the maida, wheat flour, chili powder, ajwain, pepper powder, haldi, salt and mix well
3. Heat 3 tea spoon ghee till it smokes and add the hot ghee to the flour mixture and mix well
4. Add required quantity of water and knead the dough. The dough should neither be too hard nor too soft
5. Rest the dough for half an hour
6. Divide the dough into 15 small balls
7.  Roll the balls into small poori
8. Take a fork and prick the poori at two to three places to avoid puffing
9. Fry the poori till it turn golden brown
10.  Remove the poori on any absorbent paper
11. Serve with hot dal