Authentic Sindhi Chana Dal for PakwanVeg
Discover the authentic taste of a classic **Sindhi Dal**, a protein-rich and flavorful dish perfectly paired with crispy **Pakwan**. This traditional recipe uses split Bengal gram (*chana dal*) tempered with aromatic spices, ginger, and green chilies to create a hearty, comfort-filled meal. Simple to prepare and deeply satisfying, this dal offers the ideal balance of texture and earthy flavors. Serve hot for an ultimate, restaurant-style experience at home in under 30 minutes!
Ingredients
Ingredients for Sindhi Chana Dal:
1 cup Bengal Gram (Chana Dal)
2 cups Water
1 tsp Turmeric Powder
to taste Salt
2 tbsp Oil
1 tsp Cumin Seeds
1 tsp Asafoetida Powder (Hing)
2 nos. Green Chilli (slit)
1 inch Ginger (grated)
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Dry Mango Powder
1 tsp Garam masala Powder (Hot Spices)
For garnishing Fresh Coriander
Ingredients for Pakwan (Flatbread):
2 cups All-Purpose Flour (Maida)
1 tsp Carom Seeds (Ajwain)
2 tbsp Clarified Butter (Ghee)
to taste Salt
as needed Water
For deep frying Oil
Instructions
Step 1— Sindhi Chana Dal
1
Thoroughly wash the chana dal and soak it in water for at least 1–2 hours. This helps the lentils cook evenly.
2
Drain the soaking water and add the dal to a pressure cooker with fresh water (enough to submerge the dal), salt, and turmeric powder.
3
Pressure cook for 2–3 whistles until the dal is tender but still holds its shape.
4
n a separate small pan, heat ghee or oil. Once hot, add cumin seeds and let them splutter.
5
Add a pinch of hing, followed by chopped green chillies and grated ginger. Sauté for a few seconds.
6
Add red chilli powder and coriander powder to the tadka, being careful not to burn the spices. Pour this tempering over the boiled dal.
7
Add dry mango powder (amchur) and a splash of water if the dal is too thick.
8
Simmer on low heat for 5–7 minutes to allow the flavors to meld together. Sprinkle with garam masala if desired.
9
Finish by garnishing with freshly chopped coriander leaves. Serve hot with crispy pakwan.
Step 2— Pakwan
1
In a large bowl, mix maida, ajwain, salt, and the warm oil/ghee (the moyan). Mix until the mixture resembles breadcrumbs.
2
Gradually add water to knead a tight, stiff dough. Cover and let it rest for 20 minutes.
3
Divide the dough into small balls. Roll them out into thin circular discs
4
Use a fork to prick the surface of each disc to prevent them from puffing up like a puri.
5
Heat oil in a deep pan. Deep-fry the pakwan on medium-low heat until they turn golden brown and crispy on both sides.
6
Drain on paper towels and serve warm with the prepared chana dal.
