Sindhi Daal Pakwan

Name: Sindhi Daal Pakwan
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 11/2 tbsp oil; 1 tbsp salt; 1 tbsp ajwain / carom seeds; 125 grams split Bengal gram(chana daal); 1/4 tsp turmeric powder; 1/2 tsp dry mango powder; 1/2 tsp red chilli powder; 1/2 tsp coriander powder; 1 chopped green chilli; 2 tbsp coriander leaves; 1 tbsp cumin seeds; 2 cups oil for deep fry; As required red chutney

kavya hasrani @cook_25782699

Bhuswal

Sindhi Daal Pakwan

kavya hasrani @cook_25782699

Saved

Ingredients

30mint

4 servings

11/2 tbspoil
1 tbspsalt
1 tbspajwain / carom seeds
125 gramssplit Bengal gram(chana daal)
1/4 tspturmeric powder
1/2 tspdry mango powder
1/2 tspred chilli powder
1/2 tspcoriander powder
1chopped green chilli
2 tbspcoriander leaves
1 tbspcumin seeds
2 cupsoil for deep fry
As required red chutney

Saved

Steps

30mint

1

Take a bowl mix the flour with ajwain, oil, salt, and sufficient water and make a dough. Let the dough rest for 15 mins
2

Divide the dough 10 to 12 small portion and roll out like a chapati. Prick the surface with fork so that it doesn't puff out.
Now heat the oil and fry it till turn crispy and golden in colour..
3

Wash the daal and soak it for an hour. Now drain it. Now take a cooker add daal, turmeric powder and salt and little water and close the lid and wait for 2 whistles.
4

Now open the lid check the daal it should b tender but not mushy.
5

Now take out daal in a bowl sprinkle red Chilli powder, mango powder, coriander powder.
6

Now heat 1 tsp oil in a pan, and prepare a tempering of cumin seeds. Add the tempering to a daal.
7

Now garnish with coriander leaves, tamarind chutney. And serve hot with crispy pakwan and onion, and lemon