Dal Pakwan

Dal Pakwan Recipe - This is authentic Sindhi breakfast dish. Here pakwan is similar to crispy, fried puri or papdi. While the dal is made from chana dal with very minimal spices. The dal is topped with green chutney, tamarind date chutney and chopped onion. It is served with crisp pakwan.

As a breakfast, this combo is heavy and filling. So I make it during weekend as a brunch or sometimes as a meal.

The chana dal itself is so delicious. So if you have leftover you can serve with roti, paratha or rice. Here the dal is cooked till soft, but still hold its shape. Meaning we don’t want mushy dal. The tadka or tempering of cumin seeds and green chilies is added which adds more flavor to the dal.

The pakwan is crispy, fried puri made from maida. For the healthier option, you can use whole wheat flour aka atta. The leftover pakwan can be eaten as a snack with tea or coffee.

It is little time consuming since it requires some preparation e.g. making two chutneys. But all the effort is worth because dal pakwan is such a tasty combo. You must try it once. If you have never tried it, this is the time.

Check out more indulgent breakfast recipes
Chole bhature // Aloo paratha // Poori bhaji // Poori masala // Aloo puri

Step By Step Photo Instructions:

1) Start by making the pakwan dough. Take all purpose flour in a bowl. Add salt and cumin seeds, also drizzle 1 tablespoon of oil.

2) Mix thoroughly using your fingertips.

3) Now start adding little water at a time and keep kneading the dough. Dough should be stiff yet smooth. Cover it and let it rest for 15-20 minutes.

4) After the resting time, knead the dough once again few times to make it smooth. Divide it into 14 equal portions. Make smooth balls and flatten them between your palm one by one.

5) Now take one flatten disc and start rolling. Roll into 5 inch diameter circle.

6) Using fork start pricking it all over. This will prevent it from puffing.

7) If needed you can flip and prick other side too. Roll all the pakwan same way and lay them on the plate. Keep the plate covered.

8) Once all of them are rolled, heat the oil for deep frying on medium heat. Once hot slide one rolled pakwan into hot oil.

9) Immediately it will float on top.

10) Once it gets light golden brown color, flip and fry the other side.

11) Once it is crispy and golden brown from both sides, remove it using slotted spatula and drain the excess oil.

12) Remove it to a paper towel lined plate. Similarly fry all of them.

Let them cool down. As they cool, they will get more crispy.

13) Now to make dal, wash the chana dal under running cold water till water runs clear. Then soak them in enough water for 30 minutes.

14) Then discard the soaking water. Take soaked dal into pressure cooker and add turmeric powder.

15) Add 2 cups of water and stir.

16) Cover the cooker with lid and put the weight on. Pressure cook it for 4-5 whistles on medium heat. Dal should be cooked, soft but not mushy. Once pressure goes down, open the lid.

17) Add salt, black pepper powder, red chili powder and tamarind paste.

18) Mix well and turn the heat back on medium. Let it simmer for 5-6 minutes.

19) While it is simmering heat the oil in a small pan for tempering. Once hot add cumin seeds, let them sizzle a bit.

20) Then add chopped green chilies and saute for few seconds.

21) Immediately add it to simmering dal.

22) Mix well. Turn off the stove.

23) Lastly add chopped coriander leaves.

24) Mix well.

Remove it to a serving bowl, drizzle green coriander chutney and tamarind date chutney. Also sprinkle some fresh chopped onions. Serve with fried pakwan.

Serving suggestion: Dal pakwan is usually served as a breakfast in Sindi household during holidays or festivals. Since this is quite filling and heavy, it can be served as a snack or brunch.

Did you try this dal pakwan recipe? I’d love to hear about it! Leave a review in the comment section below.