Dal Pakwan

Dassana Amit’s Dal Pakwan is her Sindhi pairing of chana dal and crisp fried flatbreads. This selection prepares both components, includes the optional curry leaves in the dal tempering, and serves the pair with prepared green and tamarind chutneys, onion and coriander.

The chana dal is rinsed and soaked in water, drained and kept aside, then pressure-cooked with its separate water until cooked while retaining the grains. After the pressure releases naturally, turmeric, red chilli powder, amchur, garam masala and salt are added. More water is added if needed and the dal simmers to a medium consistency. Ghee heats separately with cumin, slit green chillies, the selected curry leaves and asafoetida; this complete tempering joins the same dal, which is stirred and kept aside.

Maida and whole-wheat flour are mixed in a bowl with carom seeds, the separate dough cumin, supplied crushed black pepper, dough salt and dough ghee. Water is added gradually and the dough is kneaded until semi-soft, then covered and rested following the author’s illustrated preparation.

The dough is divided into balls and rolled on a lightly floured surface. A fork pricks the rounds before they fry in oil in a kadai until crisp and golden. The pakwans are drained on paper towels.

The selected warm dal and warm pakwans are served together. Prepared green chutney and tamarind chutney accompany them, with supplied finely chopped onion and coriander leaves on top.