Daal Pakwaan

BM # 27   Day 9
Traditional Recipes : Sindhi

Today we start with the second set of recipes and our theme for this week of BM is Traditional Recipes.To begin with I have picked a typical Sindhi recipe.

Daal Pakwan, is a traditional Sindhi breakfast , but hardly served as breakfast.It is normally enjoyed as a meal. Yes, we do serve this for breakfast when we have special occasions or during wedding celebrations. 

The food trend is changing and the much relished fried foods are substituted by low calorie foods, but when we talk of Daal Pakwan we must remember that the Daal has zero oil, it is only the pakwan that is fried.Trust me it is a true delicacy and a must try.The accompaniments are the highlight of the dish , specially the chutney, which makes this a dish to die for! 

1 1/2 cups all purpose flour
1/4 tsp salt
Oil for deep frying
Sieve the flour.
Add salt.
Bind a stiff dough adding water little by little.
Make small balls from the dough.
Roll each ball into a 6" disc.
Prick with a fork .
This will prevent pakwans from puffing up.
Heat oil and fry one pakwan at a time, pressing downwards while frying on slow flame.
Drain with a perforated spatula, make sure the pakwan is crisp and golden.
These can be stored for a few days.

1 1/2 cups Bengal gram
1/2 tsp turmeric powder
Salt to taste
Soak the daal for 2-3 hours.
Add turmeric powder and salt and pressure cook for one whistle.
The daal should cook, but should not be over cooked, each grain of daal should be visible.
Cook for another 5-7 minutes, so that the daal is slightly thick, stirring it a few times.

1/2 tsp mango powder
1/2 tsp chilly powder
1/2 tsp garam masala
Coriander leaves

1/4 cup mint leaves
Few coriander leaves
4-5 green chillies
2 tbsp tamarind pulp
Salt to taste
Grind all ingredients to make a chutney.
The consistency of this chutney is quite runny.
The chutney is supposed to be a little tangy and spicy.

Sliced onion
Roughly chopped fried green chillies

Serving Daal Pakwaan

Place the daal in a bowl .
Sprinkle the toppings.
Drizzle the chutney
Top with onions and green chillies and serve with pakwaan.
Make sure the daal is piping hot.



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