Dal Pakwan is a Sindhi dish but has made quite an impression outside the Sindhi community. Considering that dal is a pan-Indian concept, Dal Pakwan has become a signature dish at many vegetarian restaurants as it is tasty, a different take on the standard dal curry and reveals the versatility of the humble pulse. A common feature at Sindhi weddings is that you would now be able to prepare the dish yourself. The dish is highly flexible allowing you, the cook, the freedom to choose the dal you wish to use and also leaving the consistency up to your liking. Since the recipe includes no onions, ginger or garlic, it can quickly meet many dietary or religious restrictions. The dal can be served with rice, rotis, or just be had as is. The choice is entirely yours.

• 1 cup chana dal
• 2 green chilies
• 8 to 10 curry leaves
• 1 tsp cumin seeds
• Asafoetida
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp dry mango powder
• 1/4 tsp garam masala
• 1 tsp sugar
• Salt
• 2 tbsp ghee
• 1 cup maida
• 1 cup wheat flour
• 1 tsp cumin seeds
• 1 tsp salt
• Oil

• Rinse the chana dal three to four times or until the water runs clear.
• It is best to soak the dal for at least a couple of hours before cooking as this would significantly cut down on cooking time.
• After soaking the dal for two hours, drain it and keep it aside.
• In a large pressure cooker, add the dal, two cups of water and a pinch of salt.
• Let the dal cook on low to medium heat for three to four whistles.
• Check the dal. If not soft to the touch, you may need a couple of whistles more.
• Once the lentils are tender, add 1/2 Tsp of turmeric, 1/2 Tsp red chilli powder, 1 Tsp dried mango powder or amchur powder, and ¼ Tsp garam masala.
• At this point, add 1/2 a cup of water, sugar or jaggery to taste and a pinch of salt.
• If you do not wish to add the sweet ingredients, you may skip them entirely.
• Let the dal simmer on a low flame for eight to ten minutes, at least till the raw smell of the masala powders disappears.
• If you need more water, add it while the dal is simmering. You can adjust the consistency of the dal to suit you best.
• While the dal simmers, in a small pan, you need to prepare the tempering.
• To 2 Tbsp of ghee, add 1 Tsp cumin seeds, two slit green chillies, a pinch of asafoetida, and eight to ten curry leaves.
• Saute this for a minute and turn off the flame.
• Add the tempering mixture to the dal, mix and set aside.
• Your dal is ready.
• For the Pakwan
• In a large mixing bowl, take 1 cup of all-purpose flour, 1 cup wheat flour, 1 Tsp carrom seed, 1 Tsp cumin seeds, 1 Tsp crushed black pepper, 1 Tsp salt, and 2 Tsp ghee.
• Mix the dry ingredients thoroughly.
• Slowly add water to the mix and knead until you have a semi-soft dough.
• The dough should be on the harder side as a soft dough would make soft pakawan.
• Cover the dough and leave aside for forty-five minutes to an hour.
• Make small balls of the dough and roll them into discs of eight to ten centimetres.
• Ensure to prick the discs with a fork or a toothpick to stop the pakwan from inflating once it hits the hot oil.
• In a fry pan or kadai, fry the pakwan in small batches in medium-hot oil.
• Fry them until they are golden brown and crisp. Set aside for the excess oil to drain.
• Serve with the prepared dal.
• The dish could be enhanced with a side of chopped raw onions, coriander leaves and chutney.