Name: Spiced split chickpeas with fried bread
Yield: Serves 4
Cuisine: India
Ingredients: 150 ml/74 pint/⅔ cup lukewarm water; 250 g/9 oz split Bengal gram (channa dhal or skinless split chickpeas); 2–3 fresh green chilies, chopped (deseeded if preferred); 5 ml/1 tsp ground turmeric; 5 ml/1 tsp salt, or to taste; 2.5 ml/½ tsp chilli powder; sunflower oil, for deep-frying; 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped; 275 g/10 oz/2 ½ cups plain (all-purpose) flour, plus extra for dusting; 2.5 ml/½ tsp nigella seeds; 30 ml/2 tbsp sunflower oil or light olive oil; 2.5 ml/½ tsp cumin seeds; 5 ml/1 tsp cumin seeds; 2.5 ml/½ tsp sugar; 2.5 ml/½ tsp garam masala; 2.5 ml/½ tsp salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This recipe, Dal Pakwan, is from Sindh, across the north-western border, a former part of India which is now in Pakistan. Comprising spiced split Bengal gram, accompanied by deep-fried bread with cumin and nigella seeds, this vegetarian meal can easily match any meat dish.

Ingredients

For the spiced chickpeas

250 g/9 oz split Bengal gram (channa dhal or skinless split chickpeas)
30

Method

Wash the split Bengal gram thoroughly in a sieve (strainer) under cold running water, then soak in a bowl of water for 2–3 hours. Drain well.
Heat the oil over a medium heat and add the cumin, chilli, turmeric and chilli powder, followed by the drained Bengal gram. Stir-fry for 2–3 minutes, then pour in 750ml/1⅓

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Ingredients

For the spiced chickpeas

Method

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