Dal Pakwan

Dal Pakwan

Dal Pakwan

Veg Vegan

The defining Sindhi breakfast — chana dal slow-cooked until soft but still holding its shape, seasoned with cumin, coriander, dried mango powder, and tamarind, served alongside crisp, deep-fried puris (pakwan) that are flavoured with cumin seeds and black pepper, accompanied by green chutney, sweet tamarind chutney, and finely chopped onion. The pakwan should be shatteringly crisp, unlike any other Indian fried bread; the dal should be thick and slightly sweet-sour. Eaten by breaking the pakwan and scooping the dal, layering it with both chutneys. The ritual Sunday morning Sindhi breakfast across communities from Mumbai to Delhi to Ulhasnagar; the meal's components must all be freshly made and eaten together.

Cuisines

Kutchi Sindhi Delhi

Best for

Breakfast Lunch

Build a full meal around Dal Pakwan

Get a matched combo of sides and accents

Recipe

Prep: 30 min Cook: 45 min Total: 75 min 2-3 servings

Ingredients

chana dal 1 cup Chana dal
turmeric powder 1/2 teaspoon Turmeric powder
salt 1 teaspoon Salt , to taste
ghee 1 tablespoon Ghee
Cumin 1 teaspoon Cumin , seeds
Mustard Seed 1 teaspoon Mustard Seed
asafoetida 1 pinch Asafoetida
Cilantro 2 tablespoons Cilantro , chopped
Flour 1 cup Flour
Carom Seed 1/4 teaspoon Carom Seed
black pepper powder 1/4 teaspoon Black pepper powder
water — Water , as needed
oil — Oil , for deep frying

Instructions

  1. 1 Rinse the chana dal thoroughly and soak it in water for 2 hours.
  2. 2 Drain the dal and transfer it to a pressure cooker with 2 cups of water, turmeric powder, and salt.
  3. 3 Pressure cook the dal for 2-3 whistles until it is soft but not mushy.
  4. 4 In a pan, heat ghee and add cumin seeds, mustard seeds, and asafoetida.
  5. 5 Once the seeds splutter, add the cooked dal and simmer for 5-7 minutes. Adjust salt if necessary.
  6. 6 Garnish the dal with chopped coriander leaves and set aside.
  7. 7 For the pakwan, mix all-purpose flour, carom seeds, black pepper powder, and salt in a bowl.
  8. 8 Add water gradually to form a stiff dough. Rest the dough for 15 minutes.
  9. 9 Divide the dough into small balls and roll each into a thin disc.
  10. 10 Prick the discs with a fork to prevent puffing.
  11. 11 Heat oil in a deep pan and fry the discs until golden and crispy.
  12. 12 Serve the crispy pakwan with the prepared dal.

Tips

Ensure the pakwan dough is stiff to achieve a crispy texture.