1. For Chana Dal :-
Firstly in a pressure cooker cook 1 cup of soaked chana dal along with 3 cup of water for 5 whistles.
Once the pressure settles down, open the lid and check the dal has cooked well yet not mushy. Keep aside
In a large kadai heat ghee and splutter cumin, green chilli and few Curry leaves.
Further add tomato and saute until they turn soft and mushy
Keeping the Flame on low add turmeric, chilli powder, pepper, dry mango powder and hing.
Saute until the spices turn aromatic.
Further more add cooked chana dal along with 1 cup of water. Also add salt, and jaggery.
Mix well adjusting the consistency as required. Boil on medium flame for 5 mins or till dal gets cooked completely.
Now turn off the flame and add garam masala and Coriander leaves mix well.
Finally sindhi style chana dal is ready to serve.
2. For Pakwan :-
In a large mixing bowl add Wheat flour , maida, pepper, ajwain, cumin, salt and rava.
Mix well making sure all the spices are combined well.
Now pour hot oil over the flour, this helps to make crispy pakwan.
Crumble the oil with dough well, rub with your hands, be careful as the oil will be very hot
Now add water slowly and start to knead the dough. knead to a slightly stiff dough.
Take pinch a ball sized dough and flatten it.
Further grease it will oil slightly and roll slightly thick as for paratha. This prevents from sticking of dough to rolling pin.
Prick the pakwan with the help of fork to prevent puffing up while frying.
Now deep fry the pakwan in hot oil on medium flame. till they turns light golden brown colour and crispy.
Finally enjoy the Sindhi Style Dal Pakwan.
3. For Dal Pakwan Serving
Firstly pour the prepared chana dal in a bowl and top with 1 tsp tamarind chutney.
Also top with 2 tsp chopped onion, a pinch of chat masala and chopped coriander leaves.
Now enjoy sindhi style chana dal and Pakwan.
