Authentic Dal Pakwan | Sindhi Breakfast
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Authentic Dal Pakwan | Sindhi Dal Pakwan Recipe | Perfect Dal Pakwaan | How to make Perfect Dal Pakwan | Traditional Sindhi Breakfast
Authentic Dal Pakwan | Sindhi Dal Pakwan Recipe Is a satisfying and popular breakfast recipe from the Sindhi cuisine. This iconic dish is loved for its contrast of textures- crisp pakwan and creamy dal and the hits and kicks of flavorful spices and chutneys.
Updated on 14th April 2025 for better images and content
This recipe guides you through the authentic way of making Authentic Dal Pakwan | Sindhi Dal Pakwan Recipe with step by step instructions.
Why should you make
- Comforting breakfast or brunch
- Crowd pleaser
- Pakwans can be made ahead
- Versatile – can be transformed as snack shot and chaat
- Customizable – spices and garnishes can be added according to preferences
Pakwans from eateries are often overly thick and massive . They jeopardize the goodness of this jubilant recipe. They end up feeling too heavy, and I’ve personally felt the aftereffects—bloated and uneasy sometimes. But when you prepare Dal Pakwan at home you avoid all those nightmares of uneasiness. You can enjoy your cherished traditional breakfast guilt-free and in total comfort.
The true charm of the Dal Pakwan recipe lies when you enjoy it as a complete combo. To enjoy it to the fullest, dal must be perked up with the tempering, topped with chutneys and paired with Suji ka halwa seero or jalebis.That’s when the experience is truly complete!!
What is Dal Pakwan
Dal Pakwan is a traditional Sindhi breakfsat. It consists of chana and moong lentils cooked till mushy and creamy, tempered and topped with onions, chillies and enjoyed with a crispy flatbread or a khakhra called Pakwan along with some halwa (seero) and chutneys – a perfect made-in-heaven package. Be it a cultural, social gathering or holiday spirit, Dal Pakwan finds its place on the menus. For a healthier option, the Pakwan can be made with a combination of whole wheat flour and refined flour
Perhaps you maybe interested in some more Sindhi recipes on this blog. Have a look:
Ingredients for Dal Pakwan
For Measurements refer to the RECIPE CARD further below.
Pakwan
- All purpose flour – maida. You could use a combination of all purpose flour and whole wheat flour.
- Salt
- Flavorings – carom seeds (ajwain) and cumin seeds or caraway seeds
- Oil – just a bit to add to the flour and also for frying.
- Water – for kneading dough
Dal
- Lentils – chana dal and split yellow moong dal
- Green chili – chopped
- Ginger – chopped
- Turmeric powder
- Asafoetida – (hing), just a pinch
- Salt – to taste
- Water – as needed
Tempering and Garnish
- Spice powders – Coriander powder,red chilli powder,black pepper powder,amchur powder
- Oil
- Onions, coriander leaves, tomatoes – finely chopped
- Pomegranate arils
- Green coriander chutney
- Tamarind pulp – recommended or sweet tamarind chutney
How to make Perfect Dal Pakwan
Planning to prepare ? Ensure you read this entire post thoroughly for step by step instructions, helpful tips and view the embedded video in the recipe card further down for a better understanding.
Pakwan
1. To a mixing bowl, add a cup of all-purpose flour. PRO TIP –You can use a combination of ¾ cup all-purpose flour and ¼ cup whole wheat flour.
2. Then, add salt, cumin seeds, carom seeds, salt and oil with the flour.
3. With the help of water knead a firm pliable dough. Cover the dough and keep it aside.
4. After 10 minutes, make equal portion balls with the dough.
5. Roll out each ball into 4″ or 6″ diameter thin disc. Prick them with fork so they do not puff up during frying.
6. Deep fry in hot oil and on moderate flame till light brown. PRO TIP – Patience while frying. Repeat for the other pakwans.
Dal
7. Heat oil in a pressure cooker. Add asafoetida and turmeric powder to it.
8. Then add water, soaked dals, chopped ginger and chopped chilli. Add ¼ tsp salt now. Remaining salt will be added later. PRO TIP – Here I have used chana dal and yellow split moong dal. Other variations could be chana dal and green moong dal or only chana dal.
9. When dal starts to simmer secure the lid and pressure cook for 2-3 whistles on medium flame.
10. Once pressure is released, slightly mash with the back of a ladle. The dal should have a mushy and thick texture. Add some more warm water and adjust the consistency. Check for salt and add more accordingly.
Tempering & Garnish
11. Sprinkle a layer of spices on the dal – coriander powder, black pepper powder, amchur powder, red chili powder. Also sprinkle some chopped onions, coriander leaves and green chilies. Temper with hot oil.
12. Finally drizzle some green coriander chutney and tamarind pulp.
13 Garnish with pomegranate arils and chopped tomatoes. Serve hot dal with pakwan.
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What to serve with
Serve Dal Pakwan with Suji ka Halwa or you could have a lavish spread of Dal Pakwan along with Onion Koki and Curd, Seyoon Patata , Papad and Rose milk drink or Karak Chai.
Recipe Card
Authentic Dal Pakwan
Equipment
- 1 Pressure Cooker
- 1 Mixing bow
- 1 rolling pin and board
Ingredients
1 cup = 250 ml
Pakwan
- 1 cup all-purpose flour maida ; 135 gm
- 1/2 teaspoon salt
- 1/8 teaspoon carom seeds ajwain
- 1/8 teaspoon cumin seeds jeera
- 1 teaspoon oil
- water for kneading dough
- oil for frying
Dal
- 1/2 cup chana dal
- 1/4 cup split yellow moong dal
- 1 medium green chili chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon ginger chopped
- 1 pinch asafoetida hing
- salt to taste
- 2 cups water or as needed
- 2 tsp oil
For Tempering
- 1/4 tsp coriander powder
- 1/4 tsp red chili powder
- 1/8 tsp of black pepper powder
- 1/8 tsp of amchur powder
- 2 teaspoon oil
Garnish
- Onion finely chopped
- Tomato finely chopped
- Coriander finely chopped
- Green chilli finely chopped
- Pomegranate arils
- Green coriander chutney
- Tamarind pulp tamarind + water
Instructions
Pakwan
- To a mixing bowl, add a cup of all-purpose flour. You can use a combination of ¾ cup all-purpose flour and ¼ cup whole wheat flour.
- Add salt, cumin seeds, carom seeds, salt and oil with the flour.
- With the help of water knead a firm pliable dough.
- Cover the dough and keep it aside.
- After 10 minutes, make equal portion balls with the dough.
- Roll out each ball into 4″ or 6″ diameter thin disc. Prick them with fork so they do not puff up during frying.
- Deep fry in hot oil and on moderate flame till light brown. P
- Repeat for the other pakwans.
Dal
- Heat oil in a pressure cooker. Add asafoetida and turmeric powder to it.
- Then add water, soaked dals, chopped ginger and chopped chilli. Add ¼ tsp salt now. Remaining salt will be added later.
- When water starts to simmer, secure the lid and pressure cook for 2-3 whistles on medium flame.
- Once pressure released, slightly mash with back of ladle. The dal should have a mushy and thick texture. Add some more warm water and adjust the consistency. Check for salt and add more accordingly.
Tempering & Garnish
- Sprinkle a layer of spices on the dal – coriander powder, black pepper powder, amchur powder, red chili powder. Also sprinkle some chopped onions, coriander leaves and green chilies. Temper with hot oil.
- Finally drizzle some green coriander chutney and tamarind pulp.
- Garnish with pomegranate arils and chopped tomatoes.
- Serve hot dal with pakwan.
What to serve with
- Serve Dal Pakwan with Suji ka Halwa or you could have a lavish spread of Dal Pakwan along with Onion Koki and Curd, Seyoon Patata , Papad and Rose milk drink or Karak Chai.
Video
Notes
- Pakwans should be fried on medium to low flame. and must be golden to light brown; not overly brown. Fry patiently.
- Pakwans can be fried a day ahead. They stay good for 1-2 days.
- Here I used chana dal and yellow moong dal. Other variations could be chana dal and green moong dal or only chana dal.
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FAQ
Can I use any other lentil combination for Dal Pakwan
The lentil combinations mentioned here are the most popular and authentic ones. However, you may use split yellow moong dal in combination with whole moong dal.
Can I make Dal Pakwan ahead
Pakwans can be made a day ahead. They stay fresh and crisp when stored in an airtight container. Dal ccan be prepared later since it is super quick and fuss-free.Dal making procedure is absolutely very easy and quick in a pressure cooker.
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It is worth making this traditional breakfast.
Traditional Sindhi breakfast.. haven't made it for a long time ..
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