Dal Pakwaan A traditional Sindhi dish, dal pakwaan combines crisp, fried flatbread with spiced lentil curry, offering a delightful contrast of textures and bold, savoury flavours. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 05 May 2020 in Recipes Veg New Update Main Ingredients Bengal gram (chana dal), Refined flour Cuisine Sindhi Course Snacks and Starters Prep Time 1.30-2 hour Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients 1½ cups Bengal gram (chana dal) soaked 1 cup refined flour Salt to taste ¼ teaspoon turmeric powder ½ teaspoon red chilli powder 1 teaspoon dried mango powder 2 tablespoons whole wheat flour 1 tablespoon semolina Crushed black peppercorns to taste ½ teaspoon cumin seeds 2 tablespoons hot oil Tempering 2 tablespoons oil 1 teaspoon cumin seeds 10-12 curry leaves 1 green chilli slit A pinch of asafoetida (hing) 1 teaspoon red chilli powder ½ teaspoon garam masala powder ½ teaspoon dried mango powder Chopped onion as required to serve Coriander sprig for garnish Lemon wedges to serve Method Heat a pressure cooker, add split Bengal gram, garam masala powder, salt, turmeric powder, red chilli powder and dried mango powder and mix well. Add 3 cups water and mix, cover and cook under pressure on medium heat till 3 whistles are released. Allow the pressure to reduce completely. Sieve refined flour and whole wheat flour into a parat. Add semolina, salt, crushed black peppercorns and cumin seeds. Add hot oil and sufficient water and knead into a stiff dough. To make pakwan, heat sufficient oil in a kadai. Divide the dough into equal balls and flatten them slightly. Drizzle a little on a worktop roll each into a thin disc and prick them all over with a fork. Slight them into hot oil, one at a time, and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper. Open the lid of the pressure cooker, and slightly mash using the back of a spoon. For the tempering, heat oil in a non-stick pan, add cumin seeds and let them change colour. Add curry leaves, green chilli, asafoetida, red chilli powder and garam masala powder and sauté for a few seconds. Add cooked gram mixture and mix well. Add 1 cup water and mix well. Add a little salt and dried mango powder and mix well. Take the pan off the heat. Transfer the dal into a serving bowl, sprinkle chopped onion on top, garnish with coriander sprig and serve hot with pakwan and lemon wedges. #Turmeric powder #Oil #Red chilli powder #Green chilli #Dried mango powder #Curry leaves #Tempering #Garam masala powder #Cumin seeds Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article