### Dal Pakwan Recipe: A Classic Sindhi Breakfast Treat
Dal Pakwan is a traditional breakfast item from Sindhi cuisine, loved for its distinct mix of flavors and textures. This dish features a crunchy flatbread called Pakwan, paired with a delicious chana dal, often topped with green and sweet chutneys. It is a favored selection for breakfast or brunch, particularly during festive occasions and gatherings among the Sindhi community.
#### Ingredients
**For the Pakwan:**
– 2 cups all-purpose flour (maida)
– 1/2 cup whole wheat flour
– 1/4 cup semolina (sooji)
– 1 teaspoon carom seeds (ajwain)
– Salt to taste
– Water (as necessary for kneading)
– Oil for deep frying
**For the Chana Dal:**
– 1 cup chana dal (split Bengal gram)
– 1 teaspoon cumin seeds
– 1 teaspoon red chili powder
– 1 teaspoon amchur (raw mango powder)
– 1/2 teaspoon garam masala
– 2 tablespoons ghee or oil
– Salt to taste
– Water (for cooking)
**For the Chutneys:**
– **Green Chutney:**
– 1/2 cup fresh mint leaves
– 1/2 cup fresh coriander leaves
– 2-3 green chilies
– Juice of 1 lemon
– Salt to taste
– **Sweet Chutney:**
– 1/2 cup tamarind paste
– 1/4 cup dates (pitted)
– 1/4 cup jaggery
– 1 teaspoon roasted cumin powder
– Water (to adjust consistency)
#### Instructions
**1. Making the Pakwan:**
– In a mixing bowl, mix together the all-purpose flour, whole wheat flour, semolina, carom seeds, and salt. Combine well.
– Slowly pour in water and knead to create a firm dough. Cover and allow it to rest for 30 minutes.
– Portion the dough into small balls. Roll each ball into a flat disk approximately 6 inches across.
– Use a fork to poke the rolled dough to prevent puffing during frying.
– Heat oil in a deep frying pan. When hot, carefully add the rolled dough and fry until golden and crispy on both sides. Remove and place on paper towels to drain.
**2. Preparing the Chana Dal:**
– Wash the chana dal under running water and let it soak for 2-3 hours.
– In a pot, combine the soaked dal with enough water to cover it. Cook until it is tender but not mushy.
– In another pan, heat ghee or oil. Add cumin seeds and let them crackle.
– Incorporate the cooked chana dal, red chili powder, amchur, garam masala, and salt. Stir and cook for a few minutes to merge the flavors.
**3. Preparing the Chutneys:**
– **Green Chutney:** Blend mint, coriander, green chilies, lemon juice, and salt in a mixer until smooth. Adjust the seasoning as necessary.
– **Sweet Chutney:** Blend tamarind paste, dates, jaggery, roasted cumin powder, and water until smooth. Modify the consistency with water as needed.
#### Serving
To serve, position a piece of pakwan on a plate, heap it with a generous portion of chana dal, and drizzle with green and sweet chutneys. Optionally garnish with chopped onions. Dal Pakwan is best served hot, promising to delight your palate.
### Conclusion
Dal Pakwan is more than just food; it is an experience that unites the rich flavors of Sindhi cuisine. Whether relished for breakfast, brunch, or any meal, this dish offers a wonderful way to embark on your culinary exploration of Sindhi fare. Attempt to prepare this classic recipe at home and enjoy the genuine taste of Sindhi heritage.