is a fairly easy vegetarian dish to make. This daal is a mild yet spicy
mixture of lentils mashed to perfection. The Pakwaan can be made a day
ahead to save time. Channa Daal is a special lentil that makes
this dish special. It is especially enjoyed by the Sindhi
dish was made by my friend, Usha Kalro who is also a registered dietitian and
a foodie !
1 cup Channa daal
2 tablespoons Amchur powder
1/2 teaspoon Garam masala
1/2 teaspoon Red chili powder
1/2 teaspoon Cumin powder
1/4 teaspoon Turmeric powder
Salt to taste
2 Tablespoons Oil
- Soak the
daal for 2 hours. Remove all the water and add 31/2 cups of warm
water. Add the turmeric.
- Bring the
mixture to a boil. Cook till tender but not mushy. Add the Amchur
powder and salt. Mix well.
the oil , add the Red chili powder, Garam masala, Cumin Powder.
Cook for a few seconds taking care not to burn or brown the
- Add the
spiced oil to the daal.
- To garnish
add a dash of lemon juice and freshly chopped cilantro leaves.
- Serve hot
like crispy pooris which are served especially with this dish. These
pooris do not puff up like the usual pooris, they turn out flat.
This simple poori can be eaten plain with your favorite chutney or
2 cups Plain
2 tablespoons unsalted Butter or Ghee
1/2 teaspoon Salt
Enough water to make a soft dough.
Oil for deep
- Mix the
butter or ghee and salt into the flour. Knead into a soft
- Make 1/2
inch sized balls. Roll
each ball into thin Pooris. Prick
the poori with a fork or knife.
- Deep fry in
hot oil till lightly brown and crisp.
- Remove and
keep over a kitchen paper towel so that the excess oil is
absorbed. Store in a container for future use.
PAKWAAN - Cut flour tortillas into half, prick with knife and fry until golden
by Usha Kalro.