To begin making the Sindhi Dal Pakwan Recipe, wash and soak chana dal in water overnight or for at least 4 hours.

Once soaked, drain the water and cook the chana dal in 2 cups of water in the pressure cooker for a couple of whistles along with salt, sugar, turmeric powder, garam masala and amchur powder.

After a 4 to 5 whistles, turn the heat to low and simmer for another 5 minutes and turn off the heat. Allow the pressure to release naturally. The grains of the chana dal should be soft and yet separate.

Open the lid once the pressure releases completely.

In a small tadka pan, heat ghee over medium heat. Add the cumin and green chilies.Saute for a few seconds, add the curry leaves and asafoetida and turn off the heat.

Pour the seasoning over the Sindhi Chana Dal and serve hot along with Pakwan.

Serve the Sindhi Dal along with Pakwan (Crisp Puris) for breakfast, lunch or dinner.