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Daal Pakwaan 

This 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 community. 

This dish was made by my friend, Usha Kalro who is also a registered dietitian and a foodie ! 

 Daal

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

  1. Soak the daal for 2 hours. Remove all the water and add 31/2 cups of warm water. Add the  turmeric.
  2. Bring the mixture to a boil. Cook till tender but not mushy. Add the Amchur powder and salt. Mix well.
  3. Heat  the oil , add the Red chili powder, Garam masala, Cumin Powder. Cook for a few seconds taking care not to burn or brown the spices.
  4. Add the spiced oil to the daal.
  5. To garnish add a dash of lemon juice and freshly chopped cilantro leaves.
  6. Serve hot with Pakwaan.

Pakwaan

Pakwaan are 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 "Indian Pickle".

2 cups Plain flour
2 tablespoons unsalted Butter or Ghee
1/2 teaspoon Salt
Enough water to make a soft dough.

Oil for deep frying

  1. Mix the butter or ghee and  salt into the flour. Knead into a soft pliable dough.
  2. Make 1/2 inch sized balls. Roll each ball into thin Pooris. Prick the poori with a fork or knife.
  3. Deep fry in hot oil till lightly brown and crisp.
  4. Remove and keep over a kitchen paper towel so that the excess oil is absorbed. Store in a container for future use.

For EASY PAKWAAN - Cut flour tortillas into half, prick with knife and fry until golden brown. Tip by Usha Kalro. 

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