Скачать или смотреть Sindhi Dal pakwan | दाल पकवान | Sindhi nashta pakvan daal | दाल सैंडविच | Sharma's kitchen |

DAL PAKWAN - Our wholesome dishes are quite underrated. Dal Pakwan for eg. It is not only wholesome, it is also versatile and perfect for breakfast, lunch or dinner

DAL PAKWAN
Preparation time 10-15 minutes
Cooking time 35-40 minutes
Serve 2-4

Ingredients
For Boiling Dal
2 cups Chana dal, soaked, चना दाल
Salt to taste, नमक स्वादअनुसार
½ tbsp Ghee, घी
2 Green chillies, less spicy, हरी मिर्च
5-6 Black peppercorns, काली मिर्च के दाने
3-4 cups Water, पानी

For Dough
1 cup Refined Flour, मैदा
1 tbsp Semolina, सूजी
Salt to taste, नमक स्वादअनुसार
¼ tsp Cumin seeds, ¼ tsp Carom seeds, अजवाइन
1 tsp Oil, तेल
Chilled water as required, पानी
½ tsp Oil (after kneading) तेल

For Green Chutney
2-3 no. Green chillies, हरी मिर्च
1 inch Ginger, peeled & cut into sliced, अदरक
¼ cup Mint leaves, पुदीना पत्ता
½ cup Coriander leaves, धनिया पत्ताFor Green Chutney
2-3 no. Green chillies, हरी मिर्च
1 inch Ginger, peeled & cut into sliced, अदरक
¼ cup Mint leaves, पुदीना पत्ता
½ cup Coriander leaves, धनिया पत्ता
1 small raw Mango (peeled & slice) कच्चा आम
1-2 tbsp Jaggery, गुड़
1-2 tsp Oil, तेल
A pinch of asafoetida, हींग
½ tsp Dry mango powder, अमचूर पाउडर
Salt to taste, नमक स्वादअनुसार

For Tempering
2 tbsp Oil, तेल
½ tsp Cumin seeds, जीरा
1 Green chili, chopped, हरी मिर्च
½ inch Ginger (peeled & chopped) अदरक
2 Dry red chillies, सूखी लाल मिर्च
1 tbsp Tender coriander stems, धनिया के डंठल
½ tsp Coriander powder, धनिया पाउडर
½ tsp Turmeric powder, हल्दी पाउडरFor Finishing Dal Pakwan
1 cup Warm water, गुनगुना पानी
Salt to taste, नमक स्वादअनुसार
A pinch of dry mango powder, अमचूर पाउडर
3-4 tbsp Ghee, घी

Other Ingredients
Oil for frying, तेल तलने के लिए

For Garnish
Coriander sprig, धनिया पत्ता
Green chutney, हरी चटनी
Tamarind chutney, इमली की चटनी
Onion & tomato salad, कचुम्बर

Process
For Boiling Dal
In a pressure cooker, add chana dal, salt to taste, ghee, green chili, black peppercorns and water.
Cover it with a lid and cook it for 3-4 whistles on moderate heat.
For Dough
In a parat, add refined flour, semolina, salt to taste, cumin seeds, carom seeds, oil and mix it well.
Add water and make a smooth soft dough, cover it with muslin cloth and keep it aside for resting.
Apply oil onto the dough and knead it well.
Divide the dough into small lemon size balls and roll it in a thin roti.
Dock it with the help of fingers or fork and keep it aside for further use.

For Green Chutney
In a tray, add green chili, ginger, mint leaves, coriander leaves, raw mango, jaggery, oil, asafoetida, dry mango powder and salt to taste.
Transfer it into a grinder jar and grind into a smooth paste.
Keep it aside for further use.

For Tempering
In a small pan, add oil, once it's hot, add cumin seeds, green chili, ginger, dry red chilies, coriander stems and saute it for a minute.
Add coriander powder, turmeric powder, degi red chili powder and mix it well.
Pour the tadka onto the boiled dal and mix it well.

For Finishing Dal
In a kadai, add prepared dal, warm water, salt to taste and cook it for 7-8 minutes.
Add dry mango powder, ghee and mix it well.
Transfer it to a serving bowl and serve it with prepared pakwan, green chutney, tamarind chutney, onion & tomato salad.
Garnish it with coriander sprig and serve hot.

For Frying
In a shallow kadai or pan, add oil, once it's hot, add prepared rotis and fry until golden in color on both sides.
Transfer it to an absorbent paper andKeep it aside for further use.