Sindhi Dal Pakwan

Rinse Chana dal thoroughly and soak it in water for at least 4 hours, or preferably overnight. Drain the soaked Chana dal.

In a pressure cooker, combine the drained Chana dal, 5 grams of Salt, and Turmeric powder with 500ml of fresh water. Cook for 3-4 whistles or until the dal is tender but still holds its shape. Set aside.

For the Pakwan, in a large mixing bowl, combine Atta flour, Semolina, 5 grams of Salt, 3 grams of Cumin seeds, and Black pepper powder. Add 30 grams of Ghee and mix well with your fingertips until the mixture resembles breadcrumbs.