Sindhi Dal Pakwan Tacos
Sindhi Dal Pakwan Tacos are a fusion dish that combines the traditional flavors of Sindhi cuisine with the convenience of a handheld taco. This recipe is a delightful twist on the classic Sindhi Dal Pakwan, featuring a crispy pakwan shell filled with flavorful dal and topped with vibrant chutneys and crunchy garnishes.
Ingredients
- 1 cup chana dal (split Bengal gram)
- 2 cups all-purpose flour
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 green chili, finely chopped
- Fresh cilantro leaves, for garnish
- Tamarind chutney
- Mint-coriander chutney
- Salt to taste
- Oil for frying
Instructions
- Wash the chana dal and soak it in water for 30 minutes. Then, cook the dal in a pressure cooker with water, turmeric powder, and salt until soft.
- In a mixing bowl, combine the all-purpose flour, cumin seeds, turmeric powder, red chili powder, and salt. Knead the mixture into a stiff dough, then roll it out and cut into small circles. Deep fry the circles until golden and crispy to make the pakwan shells.
- For the dal, heat oil in a pan and add the chopped onion. Sauté until golden brown, then add the tomatoes, green chili, garam masala, and salt. Cook until the tomatoes are soft, then add the cooked chana dal and simmer for 10 minutes.
- To assemble the tacos, place a spoonful of dal in each pakwan shell, drizzle with tamarind chutney and mint-coriander chutney, and garnish with fresh cilantro leaves.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 15g
- Fat
- 12g
Supplies
Mixing bowl Pressure cooker Frying pan
Tools
Rolling pin Knife Serving spoon
Serving suggestions
Serve the Sindhi Dal Pakwan Tacos with a side of yogurt and pickled onions for a complete meal.
Tips & tricks
For a time-saving option, you can use store-bought taco shells instead of making the pakwan from scratch.
Cost
$10