Authentic Dal Pakwan
Authentic 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.
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.