Pakwan Daal (Sindhi Lentil Specialty)

Ingredients: 2 cups refined flour
3 tbsp oil
1/2 tsp salt or to taste
oil to deep-fry

Method: Knead the maida, 3 tbsp oil and salt into a stiff dough with the help of water.

Roll into flat large rounds (approx. 8"), as thin as possible - translucent. Prick all over with a fork.

Heat the oil and when a piece of dough thrown in comes up at once, put the pakwan in, lower the heat and fry to a light golden and crisp.

For the daal: boil channa daal till cooked but whole, with salt in it. The daal should be cooked through but whole and a little wet - no extra water. Transfer into a serving dish.

Heat some ghee and add cumin seeds and some amchur. Pour this over the daal and serve with the pakwan and imli chutney on the side.