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Sindhi Cuisines - Taste of community- Recipe Number - 65
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Dal Pakwan
Ingredients:
  • Dal Ingredients:
    • 250 gm chana dal
    • 1 tsp cumin seeds
    • 5-6 of curry leaves(karipatta)
    • one small tomato(optional)
    • 5 green chillies
    • 3 cups water
    • 3-4 tbsps oil
    • 1/2 tsp turmeric powder
    • Salt to taste
    Pakwan Ingredients:
    • 250 gm plain flour
    • 1/2 tsp cumin seeds
    • 3 tbsps oil
    • Salt to taste
    • 1 tsp Red chilly powder
    • Sufficient water to make a dough
    • Oil for deep frying
Method:
  • Procedure for Dal:
    • Wash dal and soak it for an hour
    • Pour 2 tbsps oil in a cooker and allow it to heat. Add cumin seeds,curry leaves and green chillies and fry for a couple of minutes.
    • Add grated tomato(optional)and fry it till cooked
    • Add dal, turmeric powder and salt.
    • Add little water and close the lid of cooker
    • wait for one whistle
    • open the lid,check the dal ,it should be tender but not mushy
    • While serving ,sprinkle mango powder, chilly powder,coriander leaves and tamarind chutney
    • serve hot with crisp pakwans
    Procedure for pakwan:
    • Sieve the flour.
    • Mix the flour with the cumin seeds, oil, salt and sufficient water and make a dough.
    • Dough should not be too hard nor too soft
    • Divide the dough into small portions.
    • Roll out a portion like a chappati
    • prick the surface with fork knife,so that it dont puff out
    • Heat the oil till smoking pointSlide in the Pakwan and carefully fry it,on medium or low flame till it turns crisp and golden in colour
    • Serve with hot dal
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 65
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