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Dal Pakwaan/Lentil with crisp Bread

by Pooja 16. May 2008 05:51

For dal

 

Split Bengal gram (chana dal)

1 cup
Salt to taste
Turmeric powder ¼ teaspoon
Red chilli powder

½ teaspoon

Garam masala powder ¼ teaspoon
Dry mango powder (amchur) ¼ teaspoon
Oil 3 tablespoons
Cumin seeds 1 teaspoon
Green chillies, slit 4-5
Curry leaves

8-10

Onion, chopped 1 medium

Fresh coriander leaves, chopped 

½ cup

For pakwan

 
Refined flour (maida) 1 cup
Whole wheat flour (atta) 2 tablespoon
Semolina (sooji/rawa) 1 tablespoon
Cumin seeds ½ teaspoon
Black peppercorns, crushed 10-12
Oil 4 tablespoons + to deep fry
Salt to taste

Method:

  1. Soak chana dal in three cups of water for about one hour.  Drain and boil with three cups of water, salt and turmeric powder till just done. 
  2. Heat a pan, add the boiled dal and half a cup of water if the dal is too dry. Stir and add half the red chilli powder, half the garam masala powder, dry mango powder and adjust salt.  Stir gently and cook on low heat.
  3. Heat oil in another pan and add cumin seeds.  When they begin to change colour, add green chillies, curry leaves, remaining garam masala powder, remaining red chilli powder.  Stir and add it to the dal.  Mix well and take it off the heat.
  4. To make pakwan sift refined flour and wheat flour into a large bowl.
  5. Add semolina,cumin seeds, crushed black peppercorns, four tablespoons of oil and salt.  Add sufficient water and knead into a semi-soft dough.
  6. Divide the dough into eight portions and roll each portion into a chapati of four-inch diameter. Prick lightly with a fork.
  7. Heat sufficient oil in a kadai and deep-fry pakwan on low heat till golden and crisp. Drain on absorbent paper.
  8. Garnish the dal with chopped onion and  chopped coriander leaves and serve it hot with pakwan.

 

Tags:

Indian | Sindhi | vegetarian

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