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Three‑Lentil Dal Pakwaan (Sindhi Style)
A hearty Sindhi street‑food snack featuring three different lentils – yellow moong, chana and green moong cooked in distinct styles – served over crisp, airy pakwan and drizzled with a vibrant mint‑coriander chutney. Optional spiced potatoes, beet‑onion ribbons and boiled green chilli add extra texture and flavor.
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Cost Breakdown
Critical Success Points
- • Soaking the dals for 4‑5 hours (ensures proper cooking)
- • Mashing yellow moong dal to a silky, lacy texture
- • Leaving bite‑size pieces in chana dal for texture contrast
- • Achieving oil separation in the tomato‑spice base of green moong dal
- • Rolling pakwan thin enough for crispness but not so thin that it tears
- • Frying pakwan at moderate temperature (≈180°C) to avoid oil absorption
Safety Warnings
- • Handle hot oil with care; avoid splatter.
- • Release pressure from the cooker slowly to prevent steam burns.
- • Use oven‑mitts when handling hot pans and pots.
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