Thursday, 27 February 2014

Dal Pakwan / Lentil with crispy flat bread

Dal Pakwan- Lentils with Crispy fried Indian flat bread and  tamarind chutney

Dal pakwan with tamarind chutney
Dal pakwan with tamarind chutney

As a child I remember eating something different every day for breakfast Paratha, poha, upma, Cholle bature and many other Sindhi dishes. As opposed to now which are cereals and milk and toast on special occasions, either because we are too lazy or because we live in a country where eating cooked breakfast everyday would probably be a lot of effort. Really the reason is we just don’t have enough time. This is why breakfast items have now become our weekly dinners.  Being a Sindhi and eating deep fried food is almost interchangeable. Most dishes would involve sautĂ©ing in oil or deep frying. That said it’s the fat that makes the food tasty…think of the cheesy pizza, cheese balls, cakes or imagine the pav bhaji without butter. And after all our taste buds are well trained to differentiate that, maybe not the body which is why being healthy is given so much importance. And for year’s people lived under a misconception that it’s the fat that makes you fat.  Only to find out that sugar is the culprit
Dal pakwan with tamarind chutney
Dal pakwan with tamarind chutney

  Not sure whether I am justifying the act of deep frying or suggesting that healthy food is a hoax. But it gives me immense joy to tell you that here’s a recipe that’s deep fried yet very balanced, Dal Pakwan which is lentils with crispy bread and tangy tamarind chutney. It’s definitely not fried chips with fried fish which is why I think it’s balanced. It’s absolutely delicious and the good news is it’s a dish that can be made ahead so simply perfect for entertaining. Apart from soaking the dal overnight this recipe is a breeze…
Soaked Chana daal
Soaked Chana Daal

For the Dal:
Chana Dal (soaked overnight) - 1 cup
Turmeric – ½ tsp
Salt to taste
Chilly powder and Dry/Mango Powder for garnishing

For the Pakwan:
1 cup plain flour/Maida
A pinch of baking soda
Oil- 2 tsp
Cumin seeds- 1 ½ tsp
Salt to taste.

For the Tamarind Chutney:
1 Red onion finely chopped.
A tsp of finely chopped coriander
Small green chilly chopped
Half tsp of jaggery or a tsp of Sugar
Tamarind Juice (a tsp of tamarind soaked in a cup of water) - 1 cup.

Pressure cook the Dal (soaked overnight) with 2 cups of water for 4 whistles. Once done, add salt to taste and turmeric powder, bring to a boil and simmer for 5 min.

For the Pakwan, Mix the cumin seeds, salt, soda and oil to the plain flour and mix (will look like a bread crumb consistency)
Add water till all the ingredients bind (about 3 tbsp. of water, can be more or less), cover with a damp cloth and let it rest for 10 min.
After 10 min, knead the dough, cover and leave aside
dough for pakwan

roll out as thin as you can

To make the tamarind chutney mix all the ingredients and mix well till jaggery dissolves completely
Heat oil for deep frying the pakwan, Make equal size dough balls, and roll out as thin as you can.
Deep fry the pakwan, till it turns golden brown. Place on absorbent paper.
Transfer dal to a bowl sprinkle chilly powder, dry mango powder and serve hot with pakwans and some tamarind chutney!

Dal pakwan
Dal Pakwan

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