Dal Pakwan | Sindhi Dal Pakwan Recipe by Sunita Raghav
Dal Pakwan | Sindhi Dal Pakwan Cooking Instructions 45-50 mins 1 Add all the ingredients and make a semi soft dough. 2 Make small lemon size balls of the dough and roll it to a small circle. Make holes using fork. 3 Deep fry them in hot oil on low flame, until they turn golden brown and become crispy. 4 Store them in an air tight container or serve with hot dal. 5 Soak the Chana Dal in water for 2-3 hours and pressure cook the dal along with turmeric, chili powder, and a little salt until they are just done. Don’t make them mushy. 6 Add tamarind water to the Dal and mix well. Cook them for a couple of minutes. 7 Heat ghee or oil in a small pan, add cumin, asafoetida, dry red chillies and let the cumin seeds splutter. Add degi mirch and mix well. 8 Add the tadka(tempering) to the dal and mix well. 9 Garnish with chopped onion, chopped green chilli and green coriander. Serve hot with pakwans. 1 Add all the ingredients and make a semi soft dough. 1 Add all the ingredients and make a semi soft dough. 2 Make small lemon size balls of the dough and roll it to a small circle. Make holes using fork. 2 Make small lemon size balls of the dough and roll it to a small circle. Make holes using fork. 3 Deep fry them in hot oil on low flame, until they turn golden brown and become crispy. 3 Deep fry them in hot oil on low flame, until they turn golden brown and become crispy. 4 Store them in an air tight container or serve with hot dal. 4 Store them in an air tight container or serve with hot dal. 5 Soak the Chana Dal in water for 2-3 hours and pressure cook the dal along with turmeric, chili powder, and a little salt until they are just done. Don’t make them mushy. 5 Soak the Chana Dal in water for 2-3 hours and pressure cook the dal along with turmeric, chili powder, and a little salt until they are just done. Don’t make them mushy. 6 Add tamarind water to the Dal and mix well. Cook them for a couple of minutes. 6 Add tamarind water to the Dal and mix well. Cook them for a couple of minutes. 7 Heat ghee or oil in a small pan, add cumin, asafoetida, dry red chillies and let the cumin seeds splutter. Add degi mirch and mix well. 7 Heat ghee or oil in a small pan, add cumin, asafoetida, dry red chillies and let the cumin seeds splutter. Add degi mirch and mix well. 8 Add the tadka(tempering) to the dal and mix well. 8 Add the tadka(tempering) to the dal and mix well. 9 Garnish with chopped onion, chopped green chilli and green coriander. Serve hot with pakwans. 9 Garnish with chopped onion, chopped green chilli and green coriander. Serve hot with pakwans. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls No Knead Cheesy 🧀Beer 🍺 Bread 🍞 Pressure Cooker Beef Stew Authentic hot and sour soup Tips：Stir fry Pak Choi like a pro Cinnamon Honey Cakes No Knead Cheesy 🧀Beer 🍺 Bread 🍞 Pressure Cooker Beef Stew Authentic hot and sour soup Tips：Stir fry Pak Choi like a pro Cinnamon Honey Cakes Mini atta samosa Restaurant Style Chicken Curry Crispy Maggi Doughnut Dry Gulab jamun Grilled chicken Pizza pockets Pani puri Chicken soup Egg and Tomato 🍅 Paratha 👌 Wonky Autumn Apple & Plum Crumble (GF and DF) 🍏🍎 Mini atta samosa Restaurant Style Chicken Curry Crispy Maggi Doughnut Dry Gulab jamun Grilled chicken Pizza pockets Pani puri Chicken soup Egg and Tomato 🍅 Paratha 👌 Wonky Autumn Apple & Plum Crumble (GF and DF) 🍏🍎