Thursday, 27 June 2013

Dal Pakwan

Dal pakwan is authentic Sindhis breakfast recipe. The recipe I am presenting here is based on the way it is prepared in my home town Jamnagar. Dal Pakwan is served with gram dal, crispy puri and spicy onion chutney, one can pour onion chutney as per the taste.


For Dal

1 cup Bengal gram dal
½ tsp mustard seeds
Pinch of asafoetida (hing)
1 tbsp garlic paste
½ tsp turmeric powder
1 tsp red chili powder
2 tbsp oil
Salt to taste

For spicy onion chutney

1 cup grated onion
1 tbsp garlic paste
1 tbsp red chili powder
½ tbsp garam masala powder
½ tbsp oil
¼ cup water
Salt to taste

For Pakwan

1 cup refined flour
1 tsp oil
Salt to taste
Oil for deep frying 

For Dal:

Soak gram dal for 2 to 3 hours in water. Cook dal in pressure cooker for 3 whistles with enough water. Heat the oil in a pan, add mustard seeds when the seeds crackle add safoetida, garlic paste and sauté for second. Add turmeric powder, red chili powder, salt and cook for 5 minutes.

For spicy onion chutney

Meanwhile heat the oil in a pan, add grated onion, garlic paste, salt and sauté for second. Add red chili powder, garam masala powder and ¼ cup water cook for 2 minutes.

For crispy pakwan:
Combine refined flour, oil and salt in a bowl. Add enough water and make hard dough, keep a side for 10 minutes. Divide dough into 4 to 5 equal portion and roll out the big size thin puri out of the dough. Lay out all puri separately on plastic sheet and dry them for 20 minutes or till become hard. Heat the oil in a frying pan and fry puri till golden brown (add one puri at a time).

Serve hot Dal Pakwan with spicy onion chutney.

 Note: Pakwan can prepared in advance and store it in air tight container.

Sending this recipe :  Shruti'sRasoi and Gayathri's CookSpotMonsoon Temptations, My Bowl of Snack,   Jagruti's page and Nabanita's page, vegan thursday