In a bowl wash the lentils well with a few changes of water or until the water runs clear. Soak the lentils in fresh water for atleast 2 hours.
In a kadai or cooker put 4 tbsp. of oil. When the oil gets hot add in the cumin seeds and green chillies. Fry for 2 minutes.
Add in the soaked lentils along with the water that it was soaking in. Add in the turmeric powder and salt; mix well.
Let it simmer on low heat - covered for about 12 minutes or until the lentils are well done and tender.
Directions For Pakwan:
Sieve the flour. To the flour add the cumin seeds, oil, salt and enough water to form a dough. Form a soft dough (but not too soft.) Divide the dough into small handful portions.
Take each dough portion at a time and roll it out into a round chapati. With a fork poke holes in each portion after rolling it. (So that it does not rise when frying.)
Heat enough oil in a deep fryer for deep frying each pakwan. When the oil is well hot, turn flame to medium. Add in one pakwan at a time and fry it well on both sides until golden brown.
After frying take pakwans out of oil and place them on paper towels to drain any excess oil.
Serving Suggestions: Serve Hot Degree of Difficulty: Medium Recipe Category: Main Course Bean/Lentil and Bread Recipe Ethnic Group: Sindhi
