Dal Pakwan

With busy lifestyle and everyday healthy routine, weekday breakfasts are quick and healthy. But, Saturday is the time when Snehanshu can ask for and enjoy his brunch. Dal Pakwan is something that brings smile on his face. I know, most of us try to avoid fried food, but once in a while it is surely justified. If you think this recipe is fattening and high in calorie, read the entire recipe and then decide :)

You will not believe it, Snehanshu was so excited that he reminded me a day before to buy all ingredients and to soak split chickpeas (dal). He wanted to make sure I don't get a loophole out and save myself from cooking this delicious brunch.

Dal Pakwan is a delicacy amongst Sindhis. Dal is a thick cooked split chickpea curry enjoyed with crispy, fried flat bread called Pakwans. These crisp pakwans can easily scoop dal and can be enjoyed with the side on onions and chutnies. You will find various idea and alternatives in this recipe. Keep reading! :)

Plan this for your weekend special!

Chana Dal or Split Chickpeas

Soak 1 cup chana dal in 2 cups of water for 3-4 hours or overnight if you want to cook it early next morning.

Remove in a container and add just enough water till dal is covered with water.

Do not add excess water.

Add 1 tsp. salt, pinch of turmeric, and pressure cook for 20 minutes or 3 whistles.

Here is perfectly cooked dal. Tender but not watery. This will give a good texture to dal.

Julienne ginger and green chillies.

I used my terracotta pot to temper dal and serve in the same one.
Pretty isn't it??

Remove dal in a pan/pot. Add 1 cup of water if needed. Do not make it very watery.

Add 1 tsp. garam masala (all spice powder) and 2 tsp. amchoor powder(dry mango powder).

In a tempering pan, heat 1 tbsp. ghee. Add 1 tsp. whole jeera seeds. green chillies, dry red chilli and ginger. Fry for a minute.

Add 1/2 tsp of red chilli powder.

Pour temper over dal.

Mix and simmer for 5 minutes. Sprinkle frech cilantro and serve with Pakwan and chutnies.

While dal pressure cooks, it is time to prepare crisp pakwans. It is also a good idea to prepare pakwan in advance and store them in airtight container till it is ready to serve. Great for potlucks or parties.

Take 2 cups all-purpose flour/maida.

Add 1 tsp. carrom seeds/ajwain and 1 tsp. cumin/jeera. Add 1 tbsp. ghee and make a stiff dough using stightly less than 1/2 cup water

Knead and let the dough rest for 15-20 minutes.

Take a round 1-2 tbsp. size of dough. You can decide the size of the paknan. Roll out the dough to form thin pakwans.

Using a fork, prick in few holes. This will make pakwans crisp and flaky.

Fry in hot oil on both sides for a minute of two till they are golden brown. Light colored pakwas will tend to be crisp and first, but might turn soft later. Fry them well.

Serve with dal, onions, lime, and chutnies.

Getting more into an experiment mood, I tried using my taco maker. 

As soon as the pakwas started to fry, I held it between taco press and fried it further.

Love the shape! Fill with dal, onions, chutnies, and serve as DAL PAKWAN TACO!

This will surely be a winner!

I also tried small bite size pakwan scoops.

Roll out small 2 inch diameter pakwans. Slightly fold the edge to form a cone. Deep fry in hot oil till they turn golden brown.

Here is Snehanshu's turn to try: he pressed small pakwans between metal 2 strainers and fried them. Lovely shape!

Bitesize, easy to eat pakwan scoops.

Serve as Dal Pakwan Chaat or appetizers.

Here are some baked pakwan cups.

Brush some oil and bake in 350F oven for 8-10 minutes or till they turn golden brown.

Another baked option.

Bake rolled pakwans in a 350F over for 7-10 minutes.

Snehanshu likes to add in sweet and spicy chutnies.

I like mine with onion and freshly squeezed lime on dal. 

Just break a piece of pakwan, scoop some dal and enjoy with onions!

Enjoy your Weekend Brunch!