Dal pakwan

Posted on October 15, 2009. Filed under: Achaar/chutneys/powders, Chaat | Tags: , , , |

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.

Serves 6 to 8.

For the dal
225 grams split Bengal gram (chana dal)
2 medium onions, peeled and finely chopped
1 teaspoon cumin seeds (jeera)
2 green chillies, slit
1/2 teaspoon turmeric powder (haldi)
1 large tomato, finely chopped
2 tablespoons chopped coriander
1 teaspoon coriandercumin seed (dhania-jeera) powder
1/2 teaspoon chilli powder
1/4 teaspoon garam masala
2 tablespoons ghee or oil
salt to taste
For the pakwans
2 cups plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
1 teaspoon cumin seeds (jeera)
1/2 teaspoon salt
oil for deep frying
For serving
chopped onions

meethi soonth

1. Clean, wash and soak the Bengal gram for 3 to 4 hours. Drain and keep aside.
2. 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.
3. Cover and cook on a slow heat for 15 to 20 minutes until the dal is soft.
4. 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
1. 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.
2. 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
1. 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.

Makes 1 1/2 cups.

12 dried mango slices
1/2 cup grated jaggery (gur)
1/2 cup sugar
1/4 cup dried dates (kharek)
1/4 cup broken cashewnuts
2 tablespoons sultanas
1 teaspoon chilli powder
1/2 teaspoon dried ginger powder (soonth)
1 teaspoon fennel seeds (saunf)
1/2 teaspoon cumin seeds (jeera)
salt to taste
1. Soak the dates and cashewnuts in warm water.
2. In a pan, combine the mango slices, jaggery and sugar with 1 cup of water and simmer for 20 minutes till the mango slices are soft.
3. Cool completely and purée into a fine paste.
4. Drain the soaked dates and cashewnuts. Deseed and chop the dried dates.
5. Add all the ingredients into the puréed chutney mixture and mix well.
6. Use as required. Store refrigerated.
Dried mango slices are available at most grocers. You can subsitute the slices with approximately 2 to 3 tablespoons amchur powder.

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