Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. Sindhi cuisine is a result of many influences – Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together. So here is the recipe:
- Refined flour (maida) dough 100 grams
- Bengal gram (chana) cooked split ½ cup
- Oil 1 tablespoon + to deep fry
- Tamarind pulp 1 teaspoon
- Garam masala powder ½ teaspoon
- Red chilli powder 1 teaspoon
- Turmeric powder ¼ teaspoon
- Cumin powder 1 teaspoon
- Dried mango powder ½ teaspoon
- Salt to taste
- Ghee for drizzling
- To make dal, heat 1 tablespoon oil in a non-stick pan. Add Bengal gram, tamarind pulp, garam masala powder, chilli powder, turmeric powder, cumin powder and dried mango powder, mix well and cook for 5-10 minutes. Add salt and mix well.
- To prepare pakwan, heat sufficient oil in a kadai.
- Divide the dough into equal portions and roll out into thin puris. Prick them lightly and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
- Garnish dal with a coriander sprig, drizzle some ghee on top and serve hot with pakwan.