Dal Pakwan Recipe
Dal Pakwan is a traditional Sindhi breakfast dish made with spiced chana dal curry served with crispy, fried flatbreads. Perfect for festive mornings and special occasions.
Equipment
- Mixing bowl
- Pressure cooker or pot
- Rolling Pin
- Deep frying pan
- Spatula
Ingredients
For Dal:
- 1 cup chana dal (split Bengal gram)
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 2 green chilies (chopped)
- 1 inch piece of ginger (grated)
- 1/2 tsp turmeric powder
- 1/2 tsp salt (or to taste)
- Water as needed
For Pakwan:
- 2 cups all-purpose flour (maida)
- 1/2 tsp carom seeds (ajwain)
- 1/2 tsp salt
- 2 tbsp oil (for dough)
- Oil (for frying)
For Garnish:
- Chopped onions
- Tamarind chutney
Instructions
Prepare the Dal:
- Soak the chana dal in water for 2-3 hours.
- Pressure cook the dal with water, salt, and turmeric for 2 whistles or until soft.
- Heat oil in a pan. Add cumin seeds, green chilies, and ginger.
- Add the cooked dal and simmer for 10 minutes.
Prepare the Pakwan Dough:
- In a bowl, mix all-purpose flour, carom seeds, salt, and oil.
- Add water gradually to form a stiff dough. Let it rest for 15 minutes.
Roll and Fry the Pakwan:
- Divide the dough into small balls and roll them into thin discs.
- Prick the discs with a fork to prevent puffing.
- Heat oil and fry the pakwans until golden and crisp.
Assemble and Serve:
- Serve the hot dal with crispy pakwan.
- Garnish with onions and tamarind chutney for extra flavor.
Notes
- Variation: Add a pinch of garam masala to the dal for more flavor.
- Storage: Pakwan can be stored in an airtight container for 2-3 days.
- Serving Tip: Serve with extra tamarind chutney for a tangy twist.
