First of all Belated Diwali Wishes to all the visitors and I hope this Diwali was as auspicious for you all, as it should be!
Well, Every one must have celebrated Diwali in some or other way……mine was buzzing full of activities and I thoroughly enjoyed that!
Pre- Diwali Days went in Cleaning and scrubbing every nook and corner of the house, followed by lots of shopping for D-Day!
Diwali Day began with a Typical Sindhi breakfast which hubby dear kept avoiding from last many months, DAL PAKWAAN….obviously due to the calories it imparts. But knowing me, can I let him have his way on this Day(this is the day to indulge, isn’t it?)
After Stuffing myself with this sinful breakfast, it was time to get back in action, a Bhee palaak for lunch (spinach with lotus stem) and then Malai Kofta for Dinner,which were made to enjoy with Whole family who visit us every year for Diwali Puja (Hatri pooja).
Hatri is nothing but a small house-like structure made of mud, where a small idol of Lakshmiji sits in the middle. Diyas are lit and prayers are sung in honor of the Goddess of Wealth, followed by Palav and then prasad distribution.
My adorable Sis-in -law made lip smacking Pavbahji and my Lovely neighbor send in this Faral (chakli, chivda, ladoo, karanji, namakpada) all relished by everyone along with of course loads of Mithais and Laai (Sindhi Chikkis), followed by more Pooja ceremonies at Relative’s homes and finally some sparklers, crackers and Zameen chakris, not to forget lanterns and Rangoli, before we signed off for the day, exhausted but contented !
So now lets hop to the recipe of the day, Dal pakwan ….which is a Typical, Authentic Sindhi breakfast.It is deepfried, crisp, unpuffed Maida puris, flavored with salt, pepper and ajwain, served with Chanadal, which in turn is topped with coriander chutney and tamarind chutney and /or chopped onions…a true delight !
- 250 gm chana dal
- One small onion
- One small tomato
- 5 green chillies
- 1 tsp cumin seeds
- 5-6 of curry leaves (karipatta)
- 3 cups water
- ½ tsp turmeric powder
- Salt to taste
- 1-2 tsp oil
- A pinch of asafoetida
- 2 cups All purpose flour (Maida)
- ½ tsp cumin seeds/Ajwain (caraway)seeds either or both
- 3 tbsp oil (Ghee is preferred)
- Salt to taste
- ½ tsp Red chilly powder
- Sufficient water to make a dough
- Oil for deep frying
- Wash dal and soak it for an hour.
- Pour 1-2 tspn oil in a cooker and allow it to heat. Add hing,chopped onion and fry for a couple of minutes.
- Add grated tomato and fry it till cooked.
- Add dal, turmeric powder and salt.
- Add little water and close the lid of cooker.
- Wait for one whistle.
- Open the lid,check the dal,it should be tender but not mushy.
- Heat 1 tsp of oil in another pan and prepare a tempering of Cumin seeds and curry leaves.Add the tempering to dal. Let it simmer for a while.
- While serving,sprinkle mango powder(Amchoor), chilly powder,coriander leaves and tamarind chutney and/or coriander chutney and chopped onions(optional)
- Serve hot with crisp pakwans
- Sieve the flour.
- Mix the flour with the cumin seeds/Ajwain, oil (Ghee), salt and sufficient water and make a dough.
- Dough should neither be too hard nor too soft.
- Let the dough rest for 15 min.
- Later, divide the dough into 10-12 small portions.
- Roll out each portion like a chapati
- Prick the surface with fork/ knife, so that it don't puff out (don't forget to do this)
- Heat the oil till smoking point, slide in the Pakwan and carefully fry it,on medium or low flame till it turns crisp and golden in color.
- Serve with hot dal.