Sindhis are a socio-ethnic group of people originating from Sindh, a province now a part of modern day Pakistan.
After the 1947 independence of India and Pakistan, many Sindhi Hindus migrated to India and some later settled in other parts of the world
Sindhi food is simple & flavoursome. The flavours of the vegetables/lentils/non veg are fully retained due to the simplicity of the spices.
A Sindhi meal may be cooked using by simply using the very basic spices viz; Salt, Red Chilli, Garam Masala, Dry Coriander Powder & Turmeric.
Sindhi breakfasts are full of calories to jumpstart the day.
A must for every Sindhi in the earlier years was a weekly ritual of Dal Pakwan savoured on a Sunday. Or cooked on a day of festival like Diwali, Holi, etc.,
But, with the passing of years more & more people becoming health conscious this dish has been vanishing from the kitchen.
But, thanks to Foodiye & numerous friends this dish continues to rule our kitchen.
This morning it was specially cooked for Anuradha, who is a delightful company. She is always bursting with energy & knowledge on innumerable topics.
Dal Pakwan For 4.
Ingredients for Making Pakwan
Maida/ All purpose flour - 1 cup
Jeera/ cumin seeds - 1 tsp
Salt - As needed
Oil - 1 tblsp + for deepfrying
Ingredients for Making Dal
Channa dal - 3/4 cup
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Jeera - 1 tsp
Asafoetida/ Hing - A reasonable pinch
Oil - 2 tblsp
Soak channa dal overnight
In a pressure cooker add 2 tsp of oil, and pt on high flame to heat the oil. When it reaches a reasonably high temperature add asafoetida, drained dal and give a stir for a minute.
Add salt, turmeric and 1 & 1/2 cups water. Give 3 whistles and after 3rd whistle reduce the flame & let the cooked dal simmer for 5-7 minutes.
Switch of the flame & allow the dal to sit in the pressure cooker until the steam has been released. Carefully open the lid of the pressure cooker. switch off the flame. Ensure
the dal should be half mashed and half seen. And adjust water consistency if its too dry. Pour the dal into a serving dish & sprinkle it with dry coriander powder & amchcoor (dry mango powder) & red chilli powder. Temper the dal by taking a small fry pan add two tablespoons oil & bring to high heat. Add a teaspoon jeera & when it starts to splutter. Pour evenly over the spices layered on the cooked dal.
Now, for the Pakwan, mix maida, salt, jeera, oil well and add water to make a smooth dough. It should not be sticky, it should be a smooth and on tighter side.
Keep aside for 15 mins and again knead to make it smooth. Make equal sized balls out of it.
Roll each to thick pakwans the size of a slightly bigger poori. Prick well everywhere with a fork to prevent puffing. Repeat this process on the other side too.
Heat oil in kadai and slowly drop the poori lower the flame fry until the bubble ceases. At no point, the flame should be high. The poori should not puff and ensure you fry it to the point it becomes crisp & golden brown
You can add a 1/2 tsp amchoor powder, too in dal while tempering.
Serve the pakwan & the dal with generous dash of imli chutney and chopped onions & garnish with green chillir & finely chopped coriander. (To make imli chutney. Take a small blob of seedless imli pulp in 5-6 tablespoon hot boiling water. When cool. Mash wih fingers the imli pulp so that you get a semi thick chutney).