Recipe for Daal Pakwaan A Crispy and Flavorful Sindhi Breakfast

Daal Pakwaan is a traditional Sindhi delicacy that is loved for its combination of crispy, deep-fried pakwaan (flatbread) and savory chana daal (split Bengal gram). This dish is often served as breakfast or brunch, but its delightful flavors make it suitable for any time of the day. Here’s how you can make this delectable dish at home.
Ingredients
For the Daal:
●    1 cup Chana Daal (split Bengal gram)
●    1 tsp Turmeric powder
●    1 tsp Red chili powder
●    1 tsp Cumin seeds
●    2-3 Green chilies, chopped
●    1 tsp Garam masala
●    1 tsp Amchur powder (dry mango powder)
●    Salt to taste
●    1 tbsp Oil
●    Fresh coriander leaves for garnish
●    Lemon wedges for serving
For the Pakwaan:
●    2 cups All-purpose flour (maida)
●    2 tbsp Semolina (sooji)
●    1 tsp Carom seeds (ajwain)
●    1 tsp Cumin seeds
●    2 tbsp Oil (for dough)
●    Salt to taste
●    Oil for deep frying

Instructions

Step 1: Prepare the Daal
1.    Soak the Daal: Start by washing the chana daal and soaking it in water for about 30 minutes. This will help in softening the daal and reducing cooking time.
2.    Cook the Daal: In a pressure cooker, add the soaked daal along with 3 cups of water, turmeric powder, and salt. Cook for 2-3 whistles or until the daal becomes soft but retains its shape. Once cooked, set it aside.
3.    Prepare the Tadka: Heat oil in a pan, and add cumin seeds. Let them crackle, then add chopped green chilies, red chili powder, and garam masala. Sauté for a few seconds.
4.    Mix the Daal: Pour the cooked daal into the tadka, and stir well. Add amchur powder for a tangy flavor, and let it simmer for a few minutes until the spices are well combined. Garnish with fresh coriander leaves.

Step 2: Make the Pakwaan
1.    Prepare the Dough: In a large mixing bowl, combine all-purpose flour, semolina, ajwain, cumin seeds, salt, and oil. Mix well until the flour has a crumbly texture. Gradually add water and knead the dough until it becomes smooth and firm. Cover the dough and let it rest for 20 minutes.
2.    Roll the Pakwaan: Divide the dough into small balls. Roll each ball into a thin, round disc. Prick the rolled discs with a fork to avoid puffing during frying.
3.    Fry the Pakwaan: Heat oil in a deep frying pan over medium heat. Fry the pakwaan until they are golden and crispy. Remove them from the oil and place them on a paper towel to absorb excess oil.

Step 3: Serve Daal Pakwaan
●    Serve the hot, crispy pakwaan alongside the flavorful chana daal.
●    Garnish the daal with lemon wedges, chopped onions, and fresh coriander.
Tips:
●    For extra crunch, you can add finely chopped onions and tamarind chutney on top of the daal.
●    To make the dish spicier, you can sprinkle some chaat masala over the pakwaan.
Enjoy your homemade Daal Pakwaan, a perfect blend of crispy and savory that will satisfy your taste buds and leave you craving more!