As I mentioned earlier, being a part of the Indian army we have to move frequently from one place to another and get the opportunity to mingle up with different cultures and communities and Its really interesting to get to know about their food, festivals and culture this time we got an opportunity to get along with a Sindhi community and I was amazed to know the versatility in their food and culture although they use same ingredients which we use but there is a difference in the way of making . I was amazed to see how can a simple thing be converted into such a different exotic cuisine. That's why I salute the unity and diversity of my country, INDIA .
Dal Pakwan is an authentic breakfast delicacy in Sindhi homes. Crisp flavored puries known as Pakwan served with spicy dal topped with chutney and onion lachchas .
1 cup chana dal /Bengal gram
1 teaspoon salt
1/2 turmeric powder
1 tablespoon ginger finely chopped
1 green chili chopped
1/4 teaspoon garam masala
1/2 teaspoon mango powder / chat masala
2 tablespoons ghee
1 teaspoon cumin seeds /jeera
1/4 tsp asafoetida / hing
1/4 tsp asafoetida / hing
2-3 red whole chilies
1 cup all purpose flour (maida/plain flour)
1/4 cup semolina /sooji
1/4 teaspoon of salt
1/2 teaspoon cumin seeds /jeera
2 tablespoon oil
water for binding
Oil to fry
Also need tamarind chutney for serving.
For Cooking Dal:
Wash and soak chana dal for at least 2 hours in 3 cups of water.
Drain the water and in pressure cooker add dal, 2-1/2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat.
As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
Turn off the heat and wait until steam has stopped before opening the pressure cooker.
Dal should be soft well-cooked but not mushy. . Dal should be thick in consistency.
Heat the ghee in a saucepan .Add cumin seeds, asafoetida and whole chilies after seeds crack add red chili powder stir for few seconds and pour over dal mix it well and set aside. sprinkle garam masala and a pinch chat masala to it .
Crisp Puries known as Pakwan puries are roundels made of flour dough : Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well.
Set the dough aside and let it sit for at least 15 minutes.
Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.
Prick the rolled dough all over with a fork. This will prevent puries from puffing and make them crisp.
Heat the oil in a frying pan over medium heat. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly.
Fry 2-3 puries at time until both sides are a light golden-brown.Transfer puries over paper towel, it will absorb the extra oil.After the puries cool to room temperature they will become crisp but i like them when they are little hot.
Serve Pakwan with hot dal with drizzle of tamarind chutney and onion lachcha ( onion lachchas are thin sliced onion seasoned with lime juice and chat masala
If chat masala and garam masalas are not available with you you can make it yourself ..visit http://myummmyfoodblog.blogspot.in/search/label/homemade%20curry%20masalas
For more such recipes visit http://myummmyfoodblog.blogspot.in/