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Three‑Lentil Dal Pakwaan (Sindhi Style)

Recipe by Your Food Lab

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.

MediumIndianServes 4

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Source Video
5h 35m
Prep
1h 57m
Cook
54m
Cleanup
8h 26m
Total

Cost Breakdown

$8.63
Total cost
$2.16
Per serving

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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