Dal Pakwan (a Sindhi lentil breakfast)

Sindh is one of the four provinces of Pakistan which border the province of Punjab!This recipe is popular there as one of the best breakfasts to be had as they are filled with protein and taste and are perfect tummy fillers in their own way! I love this with coriander chutney and hot spiced chai which brings out so much of the buried spirit inside us!

NOTE : I now dream of selling hot bhajiyas and this in my city’s downtown on cold,rainy and gloomy days! No kidding except I love the look on the faces of those who read it!

The recipe consists of 2 preparations :

1.The Dal – lentils prepared without spice with a hint of sweetness.

2.The Pakwan – which is a fried and crisp flatbread(I keep some for the mandatory evening tea.It tastes awesome)!

You can serve the lentils with rice,roti or paratha. They are delicious each way!

So now the recipe!

This was submitted for the 160th FoodieMondayBloghop where the theme was Daals Of India!

Preparation Time : 1 hour

Makes : 3 – 4 servings

INGREDIENTS

The Dal :

1 cup Chana Dal (yellow lentils)

1 tsp Turmeric Powder

1 tsp dry Mango Powder (Amchur)

1 tsp red chilli powder

1/2 tsp cumin powder (jeera)

1 tsp powdered sugar

For the Tempering :

1 tsp oil

1/2 tsp cumin seeds (jeera)

1/4 tsp asafoetida (heeng)

1/2 tsp chopped fresh ginger

1 small green chilli (finely minced)

1 tsp chopped curry leaves

1 tbsp finely chopped coriander leaves

The Pakwan :

1/2 cup all purpose flour

1/2 tsp salt

1/4 tsp carom seeds (Ajwain)

1/2 tsp black pepper powder

1/4 tsp cumin powder (jeera)

2 tbsp oil

Oil to deep fry

METHOD

Prepare the lentils :

Soak the lentils for 10 minutes and pressure cook with salt and turmeric for 4 whistles or till lentils are fork tender. Add the rest of the spices and sugar and mix well. Put back on heat and add 1/2 cup water and bring to a simmer.Mash the lentils with a potato masher so that the gravy thickens.

Heat oil in a tadka kadai or a small pan and add the cumin seeds and asafoetida. Fry till cumin turns brown and add the curry leaves,ginger and green chilli.Fry for 2 – 3 seconds and pour over the simmering lentils. Sprinkle coriander leaves and close with a lid. Serve with Pakwan.

The Dal..

For the Pakwan :

Mix all the dry ingredients in a bowl.Add 2 tbsp oil and blend with fingertips till you can clump the flour into lumps in your palms.

Add water 1 tbsp at a time and bind to a semi hard dough. Keep aside for 20 minutes.

Heat oil for frying and make small portions of the dough. Shape into rounds and touch each one with a little of the hot oil in the pan. Roll out into thin rounds and prick with a fork on both sides so that they do not bloat and stay crisp while frying. Fry the rounds till golden brown and crisp. Drain on absorbent paper.

Store them in an airtight container after they come to room temperature if not using them immediately.

Serve the Pakwan with the prepared Dal. Enjoy!