Dal pakwan is a dish of stewed legumes with crispy flatbread known as pakwan. It is a traditional Sindhi dish.
There are many dal pakwan varieties, some with different types of legumes and spices. Often ghee or oil is used for tempering the dal with cumin seeds. Oil is often used for frying pakwan. Usually split baby chickpea(chana dal) or mung bean(mung dal) is used. It is often served with chutney and can be garnished with garam masala; it can also be served with boiled green chili, extra herbs, spiced boiled potatoes, or pink onion.
Chana Dal Recipe
Ingredients
- 1 cup split baby chickpea(chana dal), soaked at least 30 minutes
- ½ tsp salt
- ¼ tsp turmeric powder
- ¼ tsp cumin powder
- ¼ tsp coriander powder
- 1 – 2 green chili, slit (optional)
- red chili powder
- 2 cup water
Directions
- boil chana dal, salt, turmeric powder, cumin powder, coriander powder, red chili powder, water
- simmer until soft, about 1 hour
- partially mash
Pakwan Recipe
Ingredients
- 2 cup whole wheat flour or all-purpose wheat flour
- salt
- 1 tsp cumin seed
- 1 tsp carom (optional)
- ½ cup water
Directions
- combine flour, salt, cumin, carom
- gradually mix in water
- rest 15 minutes
- separate into pieces
- roll flat
- cook each piece in a skillet about 30 seconds, then flip and cook until lightly browned, then flip again and cook until lightly browned and puffed
- serve
Chutney Recipe
Ingredients
- mint leaf
- coriander leaf
- mango
- tamarind
- green chili
- ginger
- onion
- jaggery
- cumin powder
- black salt
- water
Directions
- pound all ingredients
- serve