Sindhi Dal Pakwan is a very famous, tasty & typical Sindhi Breakfast. Dal Pakwan, as the name suggest, is a breakfast combination of dal (combination of channa dal/ Split pea Lentils and moong dal / yellow petite lentils) served with Pakwan (crisp fried puris). This Sindhi Recipe is usually served as breakfast but you can have it as brunch too. It is very filling & is served as an evening chaat snack. As per the Sindhi Culture, this dish form an important part of the Sunday brunch. This recipe is a little time consuming but worth the efforts. Once ready it is served with finely chopped Onions, Finely Chopped Green Chilies, Coriander Chutney & seasoned tamarind water.
The dal is extremely easy & quick to make with the least ingredients. Sindhis prepare the pakwans in bulk and store them in an airtight container as the pakwans do not go bad for 15-20 days. Thus whenever you feel like having this delectable Sindhi cuisine, just prepare the dal and you are good to go.
I decided to put up this recipe as everywhere on the web I saw variations to the authentic recipe. Like a lot of recipes suggested serving sweet tamarind chutney (meethi imli ki chutney) as a condiment or using garam masala and curry leaves (kadi patta) as an ingredient to the dal. Believe me nothing of this sort is used. When serving the Authentic Dal Pakwan Recipe, tamarind water (imli ka pani) is seasoned with Salt, Red Chili Powder & dry coriander powder & Dal is cooked with only Turmeric Powder (Haldi) & salt.
Sindhi people are very fond of food. It will not be an exaggeration if I say that Sindhis live to eat and not eat to live. If you notice almost all Sindhi recipes are very well cooked & time consuming. Sindhis always use lots of vegetables, masalas/ spices, and combination of different food items. Sindhi Kadi is one such dish wherein a lot of vegetables are added. Lentils or daal is added to spinach (palak) for Saibajhi. In short they put their heart and soul in their recipes.
So without further delay let us begin.
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| Prep Time | 5 Minutes |
| Cook Time | 30 Minutes |
| Passive Time | 30 Minutes |
| Servings |
People
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- 2 Cup(s) All Purpose Flour / Maida
- 1 Cup(s) Whole Wheat Flour / Aata
- 1 Cup(s) Semolina / Sooji
- 1 Tspn(s) Carom Seeds / Ajwain
- 1 Tbsp(s) Salt As Per Taste
- 4 Tbsp(s) Oil Approx. ¼ Cup
- 3 Cup(s) Split Chickpea Lentils / Channa Dal
- 1 Cup(s) Yellow Petite Lentils / Moong Dal
- 2 Tspn(s) Red Chili Powder / Lal Mirch Powder
- 2 Tspn(s) Turmeric Powder (Haldi)
- 1 Tbsp(s) Salt As Per Taste
- 2 Tbsp(s) Oil
- 1 Tspn(s) Raw Mango Powder / Amchoor
- 2 Tspn(s) Dry Coriander Powder / Dhaniya Powder
- 1 Tspn(s) Cumin Powder/ Jeera Powder
- 2 Tspn(s) Cumin Seeds
Ingredients
Ingredients for Pakwan
Ingredients for Dal
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- In a big bowl add All Purpose Flour Flour (Maida), whole wheat flour (Atta) & Samolina. Now add salt, carom seeds (ajwain) and 4 tbsp (1/4 cup) oil.
- Mix all the ingredients & knead into a tight/firm dough using enough water.
- Apply Oil to the Dough & knead for another 20-25 second.
- Cover and leave the dough for 15 Minutes.
- After 15 Minutes. Pinch Small Dough Balls.
- Roll the dough balls to the size of a roti.
- Prick this rolled pakwan with a fork to prevent puffing up while frying.
- Preheat oil in a wok / karahi & deep fry the pakwan on medium flame till they turn golden brown and crisp.
- Prepare them in Bulk as they do not go bad for 15-20 days & Store in an Air Tight Container.
- Mix & wash the Split Chickpea Lentils (Channa Dal) & Yellow Petite dal (Moong dal) in a bowl. After they are cleaned soak the mixed lentils in water for about 30 minutes.
- After 30 minutes add this lentil mixture along with the soaked water to a pressure cooker. Add salt & turmeric (haldi) to it.
- Pressure cook for 3-4 whistles.
- Do not blend the dal & make sure the consistency should be thick. Pour it into a serving dish.
- Sprinkle in the given order i.e. Coriander Powder (Dhania powder), Raw Mango Powder (Amchoor powder), Cumin Powder (jeera powder) and red chilli powder over the dal.
- Tempering or Tadka: Preheat 2-3 Tbsp of Oil in a pan & add cumin seeds to the oil.
- Heat till the cumin seeds crackle. Pour this tempering over the dal.
- Our Dal is now ready.
- Serve Dal with pakwan, finely chopped onions, Finely Chopped Green Chilis, Seasoned Tamarind Water & Coriander Chutney.
Contact Chef: Payal Jethani
Tips: Usually the pakwans are made with all-purpose flour only. But to give it a healthier touch we added all wheat flour and Semolina. Make the pakwans in bulk and remember no sweet tamarind chutney ( meethi imli ki chutney). It tastes great only with Tamarind water or Imli Ka Pani
Served With: Finely Chopped Onions, Finely Chopped Green Chilies, Coriander Chutney & Tamarind Water.
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