Rinse the chana dal 2-3 times and soak it for 30 minutes.

Drain and pressure cook the dal with 3 cups of water, turmeric, and salt for about 2-3 whistles or until soft but not mushy.

In a pan, heat ghee or oil. Add cumin seeds and asafoetida.

Add red chili powder and amchur powder to the dal.

Pour this tempering over the cooked dal and mix gently. Adjust seasoning if needed.

Garnish with coriander leaves.

Prepare the Pakwan

In a mixing bowl, combine all-purpose flour, suji, jeera seeds, salt, and oil.

Gradually add water and knead into a firm dough. Cover and let it rest for 10-15 minutes.

Divide the dough into small portions and roll out into thin discs (like puris). Prick them with a fork to prevent puffing.

Heat oil in a deep pan and fry the pakwans on medium-low heat until golden and crispy.

Drain excess oil on a paper towel.

Serving

Serve the hot, crispy Pakwan with the flavorful Dal, topped with chopped onions, tamarind chutney, and coriander leaves.

Enjoy with a cup of masala chai for a perfect Sindhi breakfast!