DAL PAKWAAN

Ingredients
For Dal:

1 ½ cup chana dal (washed & soaked for 2-3 hrs)

½ cup moong dhuli dal (peeli dal / without outer covering) washed & soaked for ½ hour

½ tsp turmeric pd

3-4 cups water to cook the dal

1 tsp jeera

1 tsp red chilli pd

½ tsp garam masala pd

½ tsp amchoor pd

2 tsp ghee / oil

Salt to taste

A pinch of hing

For Pakwan:

2 cups maida

2-3 tbsp oil

Salt to taste

½ tsp  jeera (optional)

Water to knead the dough

Oil for deep frying

Method: 

For Pakwan:

Mix oil, salt, jeera (if using), into the maida and knead it into a soft pliable dough. Keep it covered for a few minutes, then make small balls and roll into thin puris, prick these puris with a fork or a knife(as shown in pic) and deep fry till golden and crisp. Drain and keep aside.

For Dal:

Cook the dals alongwith salt and turmeric pd till done but not mushy, then add all the masalas. In a pan heat the ghee/oil and add jeera, when it starts changing colour add the hing and pour over the dal.

Serve dal pakwan with coriander-mint chutney, chopped onions(optional).

Sindhi Sai Bhaji recipe

Sai Bhaji

Ingredients

2 bunches Paalak (Spinach)

½ cup chana dal soaked for ½ hour

2 small onions sliced finely

2-3 green chillies

3 medium tomatoes

1  cup brinjal bottle gourd (lauki) cut into cubes

2 cloves of garlic sliced

1 tsp Turmeric powder

1 tbsp oil

Salt as per taste

For tempering:

1 tbsp ghee

1 tsp cumin seeds

1 garlic clove chopped finely

1 tsp red chilli powder

½ tsp hing powder

Wash and chop paalak roughly. In a pressure cooker heat 1 tbsp oil and add the sliced onion and garlic, sauté till light pink, add tomatoes, chana dal, green chillies, vegetables, paalak and turmeric powder. Mix everything properly, cover  and cook till 3-4 whistles and put the gas on slow for about 5 minutes. Switch off the gas and let the cooker cool down. Open and beat the paalak either with mathni or hand blender, add salt to taste and then finally the tempering. Serve alongwith pulao, papad and raita of your choice.