Wednesday, August 16, 2017

Dal pakwan recipe (Sindhi Food)

Ingredients :

For the Dal, 
  • 1 cup Bengal gram (chana dal) 
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • few curry leaves
  • a pinch of asafoetida 
  • 1 medium onion, chopped
  • 2 green chilli, cut into lengthwise
  • 1 Tomato, finely chopped 
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder 
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala
  • 1 tsp amchur powder  
  • salt to taste  
  • 2 tbsp oil
  •  2 cup water 
Method :

For the Dal,

Wash and soak the Bengal gram (chana Dal) for 4-5 hours. Wash and drain all water. In a pressure cooker, add soaked chana dal, salt and 1/2 cup of water and cover with a lid. Cook for 1-2 whistles.
Allow the steam to escape before opening the lid.

Heat oil in a pan, add cumin seeds, fennel seeds, hing, curry leaves it crackle, add chopped onion, green chilli and saute for 1 minute. Add tomato and saute for 5 minutes on the low flame. Now add turmeric, coriander, chilli and garam masala powder. Cook for 1 minute on the medium flame. Now add cooked chana dal and water. Mix well. Cook for 2-3 minutes. Add amchur powder and mix well. Turn of the flame. Garnish with coriander leaves. Serve it with pakwan or chapati, rice.

 Cooked Bengal gram (chana Dal)

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 Ingredients :

For the pakwan, 
  • 1 cup wheat flour or plain flour 
  • 2 tbsp semolina (sooji or rava)
  • 1 tsp cumin seeds
  • 1 tsp carom seeds
  • 1/2 tsp salt or salt to taste 
  • 3 tbsp oil 
  • lukewarm water (adjust to make a stiff dough)
  • oil for deep frying
For the pakwan,

In a big plate or bowl add flour, semolina, cumin seeds, carom seeds, salt and oil. Mix well. Add some lukewarm water and mix well. Knead to a smooth and tight dough. It should not be too soft but just enough to roll it out. Now cover and let it rest for 30 minutes. After 30 minutes knead dough for a minute. Divide the dough into equal portions. Roll into neat balls of dough. Take each ball of dough and roll it out into a thin round or circle shape. Poke all over the surface of the circle with a fork.

Heat oil in a pan, add the prepared pakwan onto the oil. Press it gently and let it fry on medium-low flame on both sides for 1-2 minutes or until it is golden brown and crispy. Remove the fry pakwan onto a kitchen tissue paper and let it cool completely. You can store it air-tight container. Serve it with Dal.

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