Sindhi Breakfast Dal Pakwan

Sindhi Breakfast Dal Pakwan

Today’s recipe is Sindhi breakfast dal pakwan. This is a simple yet healthy dish. Moreover, you can store the pakwan for over a month. It simply means, you make dal and enjoy it whenever you want. This dish is not just a meal; it’s a crispy chronicle—a story of tradition, ingenuity, and hearty flavors served on a platter. To complete a true Dal Pakwan experience, they cascade a selection of contrasting toppings over it: they drizzle a sweet-and-sour tamarind chutney, dollop on a fresh green coriander chutney, and sprinkle finely chopped raw onion for a vibrant bite.

From the bustling food stalls of its homeland to the family tables of the diaspora, Dal Pakwan is a popular, protein-packed and immensely satisfying good option for a weekend breakfast, a wholesome brunch, or a substantial snack. It’s more than a dish; it’s an edible tradition, offering an unforgettable fusion of tangy, spicy, and incredibly crisp textures that makes every bite an adventure.

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Some Interesting facts about Sindhi Breakfast Dal Pakwan :-

At its core is the perfect textural duet. This duet features a deep-fried, golden-hued Pakwan. Pakwan is a large, flaky, spiced flatbread. It snaps with satisfying crunch. They knead the flavor right into the dough, using aromatic cumin, carom seeds (ajwain), and black pepper to create a rich and savory base. Besides, he base is perfectly crisp and stays that way.

Pakwan’s soft-spoken partner balances its crunchy brilliance. A generous ladle of spicy Chana Dal (split Bengal gram) is the partner. This lentil curry is cooked until the grains are tender yet separate. It’s then seasoned with a tangy blend of turmeric, green chilies, and dry mango powder. The final flourish is a sizzling tarka (tempering). This is poured on before serving. It adds a warm, aromatic depth.

Sindhi Breakfast Dal Pakwan

Print Recipe

Serves: 4 People Preparation Time: 25Minutes Cooking Time: 20Minutes 20Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 4 Votes )

Ingredients

Dal

• 1/2 cup Chana dal
• Water as needed
• Salt to taste
• 1/4 tsp Turmeric powder
• 2 tbsp Oil
• A pinch of Hing
• 1/2 tsp Cumin seeds
• Curry leaves
• 3~4 slit Green chilies
• 1/2 tbsp Red chili powder
• 1/2 tbsp Garam masala
• Black Salt to taste
• 1/4 tsp Cumin powder
• 1/2 tbsp Coriander powder
• 1/4 tsp Chat masala

Pakwan

• 2 cups Maida
• Salt to taste
• Ajwain / Carom seeds
• 2 tbsp Oil
• Water as needed
• Oil for frying

Masala

• A pinch of black Salt
• 1/4 tsp Garam masala
• 1/4 tsp Cumin powder
• 1/2 tsp Red chili powder
• 1/4 tsp Chat masala
• 1/2 tsp Coriander powder

Serving

• Finely chopped Onion
• Finely chopped Tomato
• Finely chopped Coriander leaves
• Sweet Tamarind Chutney
• Spicy Green Chutney
• Ginger juliennes
• Slice of Lemon

Instructions

Dal

Step 1: Wash chana dal really good and soak it in enough water for about 3-4 hours. Drain all the water from soaked chana dal.

Step 2: Heat up a cooker on medium heat and add water and dal. Boil it well together and remove the foam that floats on it.

Step 3: Add salt and turmeric powder and mix well.

Step 4: Close the lid and cook on medium heat until 2 whistles. Reduce the heat to low and cook for another 2 minutes.

Step 5: Heat up oil on medium heat in a pan and add hing, cumin seeds, curry leaves and green chilies.

Step 6: Fry for few seconds and reduce the heat to low.

Step 7: Add red chili powder, garam masala, black salt, cumin powder, coriander powder and chat masala and fry it together.

Step 8: Add the water in which we cooked dal and simmer it well.

Step 9: Add cooked dal and mix well.

Step 10: Simmer the dal on low heat. Dal is ready.

Pakwan

Step 11: Mix maida, salt, ajwain and oil well together until the mixture turns nice and crumbly.

Step 12: Add a little water at a time and knead stiff dough. Cover and rest the dough for about 10 minutes.

Step 13: Take small portion and make it smooth and even.

Step 14: Roll out as thin puri as possible from it. If needed you can use dry flour.

Step 15: Make small cuts across the puri so that it won’t puff up while frying. 

Step 16: Heat up oil on medium heat and drop pakwan in it.

Step 17: Fry pakwan well on low to medium heat until it gets nice golden color from both sides.

Step 18: When the pakwan is fried well from both sides, take it out, drain excess oil and transfer it into dish. Pakwan is ready.

Masala

Step 19: For making masala mix black salt, garam masala, cumin powder, red chili powder, chat masala and coriander powder well together and the masala is ready.

Serving

Step 20: For serving serve the pakwan in the dish and spread dal on it.

Step 21: Spread onion, tomato, coriander leaves, the masala, ginger juliennes, sweet tamarind chutney and spicy green chutney.

Step 22: Serve a slice of lemon with it.

Notes

• You can add more water into the dal if needed.
• The dal should be well cooked but shape should not change.
• You can use dry flour while rolling pakwan if needed.

Recipe Video

Servings

This is a healthy and tasty combo. Sindhis traditionally serve Dal Pakwan as a hearty and complete breakfast or brunch, featuring a balance of contrasting textures and flavors.