An extremely popular Sunday breakfast delicacy in Sindhi homes.
Chana dal served with crispy pakwans. The dal is thick, creamy and spicy. The pakwans, though the name sounds intimidating, use the same papadi dough rolled out into large chapatis and deep fried until crisp.
In order to obtain crispy unpuffed pakwans, always prick them before frying. It is also important to remember to fry them over medium heat so that they are crisp.
Preparation Time : 20 mins.
Cooking Time : 40 mins.
Clean, wash and soak the Bengal gram for 3 to 4 hours. Drain and keep aside.
Heat the ghee in a saucepan and fry the onions, cumin seeds and chillies until the onions are light brown in colour. Add the Bengal gram and turmeric powder. Season with salt and add ½ cup of water.
Cover and cook on a slow heat for 15 to 20 minutes until the dal is soft.
Add the tomato, coriander, coriander-cumin seed powder and chilli powder and cook for 1 minute. Sprinkle the garam masala on top.
For the pakwans
Mix the flours, cumin seeds and salt with enough water to make a stiff dough. Knead well. Divide the dough into 15 portions. Roll out each portion into rounds of 125 mm. (5″) diameter. Prick all over with a fork.
Heat the oil in a kadhai and when hot, add the pakwans one at a time. Deep fry until golden brown over medium heat till they are crisp and golden brown. Remove with a slotted spoon and drain on absorbent paper. Repeat for the remaining pakwans.
How to proceed
Serve the hot dal with the pakwans, onions and meethi soonth.
A sweet and tangy Marwari chutney made of dried mango slices with a predominant flavour of dried ginger powder (soonth). This is also called Navratna chutney.
Preparation Time : 10 mins.
Cooking Time : 25 mins.