Sindhi Fusion Dal Pakwan

This delicious dish of Sindhi origin barely needs an introduction, as it is so well known, almost like a trademark for us Sindhis. Crispy pakwan, fried flatbread, topped with a creamy dal chana, garnished with citrusy onion relish and a sweet and sour tamarind sauce, with a sprinkling of red chilli powder. It is a match made in heaven in terms of gastronomy.

Dal chana, lentils, is cooked to a creamy consistency, normally bland with just salt and turmeric. But I have been making the dal with a green twist for years, and it has remained an earmarked recipe in my cookbook. My version is slightly different, as I have added ginger, garlic, and green chillies, and the addition of cardamom powder brings a subtle rich flavour to the dal. This is my fusion version 😊

Mostly served for breakfast on lazy Sundays. Growing up in Pune, mummy usually made the dal at home and preferred getting the pakwans from the Sindhi uncle at Babajan Chowk, who sold dal pakwan from his cart only on Sundays. It was something we looked forward to. In India, it is sold in carts in Sindhi dominated areas or even sweetmeat shops. That is not to say that only Sindhi people relish this soul satisfying dish 😊. People from all walks of life love and appreciate the deliciousness of dal pakwan.

Try making this at home and listen to the satisfying sighs around your table 😊

Yes, making pakwan is time consuming, but well worth the effort.

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Ingredients for Dal

• 1 cup dal chana, rinsed and soaked in water for 4 hours
• 2 green chillies
• 5 pods garlic
• 1 inch piece of ginger
• 12 curry leaves, chopped finely
• 1 tsp cumin seeds
• 1/2 tsp ajwain, carom seeds
• 1/2 tsp saunf, fennel seeds
• 1 tsp finely ground cardamom powder
• 1 tsp turmeric powder
• 1 tsp salt, or as needed

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Method for Dal

1. Boil the dal till soft but not mashed.
2. Grind the ginger, garlic, and green chillies with a little water.
3. Heat 2 tbsp oil in a pan and add the cumin seeds, ajwain, saunf, and curry leaves. Add the cardamom powder and turmeric powder.
4. Add the ginger, garlic, and green chilli paste and sauté for a while.
5. Add the boiled dal and salt.
6. Add 1 cup water and let it cook on a medium flame till the dal reaches a thick consistency but is not mashed.
7. Pour into a bowl and garnish with khatti meethi chutney, kechumbo, coriander leaves, and a sprinkle of red chilli powder.
8. Serve with pakwan.

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Ingredients for Pakwan

• 1 cup flour, maida
• 1 level tsp salt
• 1/2 tsp jeeri, caraway seeds
• 1/2 tsp ajwain, carom seeds
• 1 tbsp oil
• Cold water, to knead the flour

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Method for Pakwan

1. Mix the flour, jeeri, ajwain, salt, and oil.
2. Add some cold water and knead a stiff dough. The dough should be neither soft nor very hard, medium hard. Knead well till pliable.
3. Cover with a wet napkin and keep aside for half an hour.
4. Divide the dough into small balls and roll out into thin puris. Prick with a fork.
5. Fill a wok with oil up to half level and heat till the oil is medium hot.
6. Slide in the puris and press with a slotted spoon for a few seconds. Let the puri continue to cook until crisp and golden brown.
7. Each pakwan takes up to 5 minutes on a low to medium flame. Remove and keep aside.

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Onion Relish or Kachumbo

Ingredients

• 1 onion, finely chopped
• Green chillies, sliced
• Salt
• Sugar
• Vinegar

Method

1. Mix the chopped onion and green chillies with a little salt.
2. Wash under running water and strain properly.
3. Add a little sugar, vinegar, and salt to taste. Mix well.

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Khatti Meethi Chutney, Sweet and Sour Sauce

Ingredients

• 4 tbsp thick tamarind paste
• 4 tbsp grated jaggery
• About 10 tbsp water
• Salt
• Red chilli powder
• Jeera powder

Method

1. Boil together the tamarind paste, jaggery, and water till medium thick.
2. Strain into a bowl and add a little salt, red chilli powder, and jeera powder.