Dal pakwan recipe, a Sindhi food breakfast fare that consists of a crisp flat bread served along with a tasty chana dal drizzled with green chutney
Dal pakwan, is a classic Sindhi breakfast meal that is a favorite among the few Sindhi food dishes that I have relished so far. I can eat it for breakfast, brunch, lunch and dinner. An indulgent Indian food delicacy that is hard to resist and addictively good. Pakwan is a deep fried, crisp, flat bread prepared with all purpose flour or maida, whole wheat flour and carom seeds or ajwain. This crispy bread is served with a subtly spiced, protein rich chana dal that is drizzled with green chutney, sweet chutney and chopped onions. Dal pakwan is usually served for breakfast or brunch and is popular among the Sindhi community who serve it as a delicacy on special occasions, weddings and get together.
The pakwan or the flat crisp puri is similar to papdi or papri that is used to make papri chaat. Pakwan recipe calls for the use of all-purpose flour though I have used whole wheat flour along with all purpose flour and semolina or sooji to make the dough. You can use only all purpose flour with semolina to make the dough. It is important that you make fork impressions on the rolled out circle so that the pakwan will not puff up like a puri and will remain flat and crisp. Since it is heavy on the stomach, ajwain or carom seeds are added to the dough as they aid digestion and will not give you a bloated feeling.
Pakwan is served with a very flavorful chana dal dish. This chana dal recipe uses minimal ingredients and minimal spices. The split Bengal gram is soaked in water for a few hours and cooked till soft yet holds shape. It is subtly spiced with few spices like cumin, red chili powder, amchur (raw mango powder) and garam masala powder. The use of clarified butter or ghee elevates the flavor of the daal tremendously. Vegans can use oil instead of ghee. And I must mention that it tastes equally good when cooked in oil too.
chana dal recipe dal pakwan
Dal pakwan, a traditional gem among Sindhi breakfast recipes that you should try at least once if you haven’t yet given it a try.
Chana dal - 1 cup (split Bengal gram), wash and soak in water for 2 hours or overnight
Turmeric powder - 1/4 tsp
Cumin seeds - 1/2 tsp
Asafoetida - 1/2 tsp
Ginger - 1/2", finely minced
Green chilies - 2, slit, lengthwise
Curry leaves - 1 sprig
Tomato - 1, small, finely chopped (optional)
Red chili powder - 3/4 tsp
Amchur powder - 1/2 tsp
Garam masala - 1/4 tsp
Jaggery - 1/2 tsp (optional)
Oil - 2 tbsps OR ghee or butter (I used ghee)
Salt to taste
Water - 2 cups
Coriander leaves - 2 tbsps, finely chopped for garnish
Onions - 1, medium, finely chopped for garnish
Green chutney - 1/4 cup
Sweet chutney - 1/4 cup
All purpose flour - 1 cup (maida)
Whole wheat flour - 1 cup (atta)
Semolina - 1/4 cup (sooji)
Oil - 2 tbsps or ghee
Salt to taste
Carom seeds - 1/2 tsp (ajwain)
Black pepper corns - 1/2 tsp, crushed (optional)
Water as required
Oil for deep frying
Method for making Dal pakwan recipe
Pressure cook the soaked chana dal along with turmeric powder and 2 1/2 cups water up to 2 whistles on high and cook on low heat for 5 mins. Remember that the dal should be cooked and hold shape. If you feel that the dal has to cook further, let it cook over stove top without lid or without pressure till the dal turns soft yet holds shape.
Heat oil or ghee in a small pan. Once it turns hot, add cumin seeds and allow to splutter. Add asafoetida, minced ginger, green chilies and curry leaves and saute for few seconds. If using tomato, add it and allow to cook for 4 mins.
Add red chili powder, amchur powder, garam masala powder, salt and jaggery and mix well. Add this mixture to the cooked dal mixture and allow to simmer on low-medium heat for few minutes for the flavors to meld. If required, add more water for a loose consistency dal. Turn off heat.
Remove the dal to a serving bowl. Garnish with chopped coriander leaves and chopped onions. Drizzle some green chutney and sweet chutney over it and serve with pakwan.
To make the pakwan, in a bowl, add the whole wheat flour, all-purpose flour, sooji, salt, oil, ajwain and crushed black pepper and mix well. Slowly add water to make a firm dough. It should not be too soft. Make small lemon size balls of the dough, dust the working surface and roll into a circle of approx 6" diameter.
Make fork impression all over the rolled out circle so that it does not puff up while being deep fried in hot oil.
Heat oil for deep frying. Once the oil turns hot, reduce heat for medium and add a rolled out circle carefully into the hot oil. Deep fry until the pakwan turns golden brown and crisp. Remove onto an absorbent paper. Deep fry all the rolled out circles.
Serve the pakwan with chana dal, green chutney and sweet chutney. You can store the pakwan in an airtight container for 2-3 days.
Ghee gives a wonderful flavor to the dal. Vegans can use oil instead of ghee.
You can store the pakwan in an airtight container for 2-3 days.
By Sailu Published:
Dal pakwan recipe is an easy, tasty, vegetarian sindhi breakfast food. Crisp puris are served with chana dal, sweet & green chutney. How to make dal pakwan