Sindhi food is one such cuisine that has evolved keeping nature and geographical factors into consideration, much like the rest of all local and regional cuisines in India. Sindhi Dal Pakwan is a very popular breakfast item that is also a much-loved street food. The pakwan is crisp and crunchy and lasts several days. Hence it is often made to take for traveling and munching. The Dal made can be either Chana dal, Yellow moong dal or even green whole moong. Often times, it is a combination of all three
Add the oil and lightly work it into the flour to resemble breadcrumbs.
Start adding water little by little and knead to a dough that is neither soft nor stiff.
Cover and let it rest for about half an hour.
While the pakwan dough is resting, ready the dal by adding it in a pressure cooker along with 3 glasses of water, salt, ½ teaspoon red chilli powder and turmeric powder.
Cook on high flame for 3 whistles.
Let the pressure release on its own.
Gently blend the dal with a whisker or pav bhaji masher.
Add more water to adjust the consistency preferred.
The dal should be of medium consistency, so adjust accordingly.
Remove the dal in a serving dish.
To ready the Pakwans, divide the dough into equal size balls depending on the pakwan size preferred.
Roll just like chapatis and prick all over with a fork to avoid puffing up while frying.
Place a thick bottom pan on low heat.
Add the oil and let it heat up.
Slide in 1 pakwan at a time and fry on low to medium flame till it gets crisp and golden brown on both sides.
Keep on pressing it from the top with a slotted spoon.
These pakwans need to be fried mostly at low heat to get the crunchy bite.
If oil cools down while frying, let it heat up again on medium flame and then again lower the heat while adding the pakwans.
Fry all the pakwans and keep aside.
To prepare the tempering for dal, heat 2 tablespoons of oil in a pan.
Add cumin seeds and let them crackle.
Shut off the flame and pour over the dal.
Sprinkle the black pepper powder, remaining red chilli powder and amchoor all over the dal.
Serve the dal and pakwans with a spicy mint-tamarind chutney and finely chopped onions.
If the whole dal is difficult to serve together, remove it in individual serving quantities in small bowls and pour little of the tempering and sprinkle a few pinches of all the masalas and serve.
Often times the Pakwans are prepared beforehand and served with freshly made piping hot dal.