Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to.
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India.
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.
Split Bengal gram (chana dal), soaked for 4 hours and drained 1 cup
Turmeric powder 1/4 teaspoon
Salt to taste
Refined flour (maida) 1 cup
Whole wheat flour (atta) 1/2 cup
Semolina (suji/rawa) 1/2 cup
Cumin seeds 2 teaspoons
Crushed black peppercorns 1/2 teaspoon
Oil 4 tbsps + for drizzling + deep-frying
Curry leaves 10-12
Garam masala powder 1 teaspoon
Green chillies roughly chopped 1 teaspoon
Dried mango powder (amchur) 1 teaspoon
Onions finely chopped for garnishing
Boil 2 cups water in a non-stick pan, add split Bengal gram, turmeric powder and salt and mix well. Cover and cook till the gram is done.
Put refined flour, wheat flour and semolina into a bowl. Add salt, 1 tsp cumin seeds, ½ tsp crushed peppercorns, 2 tbsps oil and mix well. Add ½ cup water and knead into a semi-soft dough. Drizzle some oil and rub over it.
Heat sufficient oil in a kadai.
Divide the dough into equal portions, shape them into balls, roll out into big pooris and prick the surface with a fork. These are pakwan.
Deep-fry pakwan in hot oil till crisp and brown on both the sides. Drain on absorbent paper.
Heat 2 tbsps oil in another non-stick pan, add remaining cumin seeds, curry leaves, green chillies and garam masala powder and mix well.
Add the tempering to the Bengal gram mixture and mix well. Add dried mango powder and mix well. Lightly mash the dal with the back of the ladle and simmer for a minute.
Transfer the dal into a serving bowl, garnish with onionsand place it on one side of the serving plate, arrange the pakwan on the other side and serve immediately.
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