Authentic Sindhi Chana Dal for PakwanVeg

1

Thoroughly wash the chana dal and soak it in water for at least 1–2 hours. This helps the lentils cook evenly.

2

Drain the soaking water and add the dal to a pressure cooker with fresh water (enough to submerge the dal), salt, and turmeric powder.

3

Pressure cook for 2–3 whistles until the dal is tender but still holds its shape.

4

n a separate small pan, heat ghee or oil. Once hot, add cumin seeds and let them splutter.

5

Add a pinch of hing, followed by chopped green chillies and grated ginger. Sauté for a few seconds.

6

Add red chilli powder and coriander powder to the tadka, being careful not to burn the spices. Pour this tempering over the boiled dal.

7

Add dry mango powder (amchur) and a splash of water if the dal is too thick.

8

Simmer on low heat for 5–7 minutes to allow the flavors to meld together. Sprinkle with garam masala if desired.

9

Finish by garnishing with freshly chopped coriander leaves. Serve hot with crispy pakwan.

1

In a large bowl, mix maida, ajwain, salt, and the warm oil/ghee (the moyan). Mix until the mixture resembles breadcrumbs.

2

Gradually add water to knead a tight, stiff dough. Cover and let it rest for 20 minutes.

3

Divide the dough into small balls. Roll them out into thin circular discs

4

Use a fork to prick the surface of each disc to prevent them from puffing up like a puri.

5

Heat oil in a deep pan. Deep-fry the pakwan on medium-low heat until they turn golden brown and crispy on both sides.

6

Drain on paper towels and serve warm with the prepared chana dal.