Dal Pakwan is an authentic Sindhi breakfast that is both satisfying and delicious. This dish is a combination of a flavorful chana dal (Bengal gram) curry with crispy, fried Indian flatbread known as Pakwan. The Pakwan is a delightful fried bread seasoned with cumin seeds, carom seeds, and crushed pepper, adding a burst of aroma, flavors, and textures. It’s one of our top breakfast choices.
The creamy, spicy, and tangy chana dal, garnished with chutneys and vegetables, is completely delectable. However, when enjoyed with the crispy Pakwan, it becomes an extraordinary culinary experience. While Dal Pakwan is traditionally served for breakfast, it can also be enjoyed as a snack or lunch.
This recipe is shared in two parts: one for making the chana dal and another for preparing the Pakwan. In this post, I will guide you through the chana dal recipe, which can also be enjoyed with chapati or rice.
About Dal Pakwan Recipe
Dal Pakwan is a delightful dish with a mix of textures and flavors, making it perfect for any meal of the day. Whether you enjoy it for breakfast, brunch, lunch, or dinner, it is sure to satisfy.
In this recipe, I will guide you through the steps to prepare both the dal and the pakwan. The chana dal must be cooked but not mushy, with each grain remaining distinct. This recipe is also free from onions and garlic.
Typically, Dal Pakwan is served with Sweet or green Chutney and chopped onions. If you prefer not to use sweet chutney, you can add a touch of sugar to the dal for a hint of sweetness.
- Preparation Time: 1 Hour
- Cooking Time: 1 Hour
- Total Time: 2 Hours
- Servings: 5
Nutrition Facts for Dal Pakwan
| Nutrition Facts (Per 100 gm Serving) | |
| Nutrients | Daily Value (%) |
| Calories | 430 |
| Total fat | 35 gm |
| Sodium | 564 mg |
| Potassium | 157 mg |
| Total carbohydrates | 44 gm (3%) |
| Dietary fibre | 3 gm (13%) |
| Sugar | 30 gm |
| Protein | 10 gm |
| Calcium | 331 mg |
| Iron | 1 mg |
| Magnesium | 8 mg |
| Phosphorus | 10 mg |
| Zinc | 1 mg |
| Vitamin K | 6 µg |
| Vitamin B (Folate) | 14µg |
Ingredients for Dal Pakwan
- 1 cup chana dal
- 2 to 2.5 cups of water
- 2 green chilies, chopped
- 1 pinch asafoetida (hing)
- 1 tsp cumin seeds
- ½ tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp dry mango powder (amchur powder)
- ¼ tsp Garam Masala
- ½ to 1 tsp sugar
- Salt as required
- 2 tablespoons oil or ghee
For making pakwan
- 1 cup all-purpose flour (maida)
- 1 cup whole wheat flour (atta)
- 1 tsp carom seeds (ajwain)
- 1 tsp cumin seeds
- 1 tsp crushed black pepper
- 1 tsp salt or as required
- ¾ cup water or as required
- 2 tsp oil or ghee
- oil – for deep frying, as required
How to Make Dal Pakwan?
Here’s how you can make authentic Sindhi dal pakwan at home:
Step 1: Prepare and Cook the Dal
- Rinse the chana dal thoroughly and soak it in water for about 2 hours.
- Drain the water and set the soaked lentils aside.
- Add the soaked lentils and 2 to 2.5 cups of water to a 3-liter pressure cooker. Cook under pressure for 2 to 3 whistles on medium heat.
- The dal should be soft and tender but not mushy.
- Once the pressure releases naturally, open the lid.
- Mix in the ground spices, sugar, and salt.
- Stir well and add water if needed (I added ½ cup). Adjust the water to achieve the desired consistency.
- Simmer on low heat for 7 to 8 minutes until the dal reaches a medium consistency.
- Set the dal aside.
Step 2: Temper the Dal
- In a separate pan, heat oil or ghee. Add cumin seeds and let them crackle.
- Add green chilies and sauté for a minute.
- Add curry leaves and asafoetida, and sauté for another minute or two on low heat. Pour this tempered mixture into the cooked dal and stir well.
- Set aside.
Step 3: Make Pakwan
- Combine all the ingredients in a mixing bowl or on a wide plate.
- Gradually add water and knead into a semi-soft dough. Avoid making it too soft and smooth.
- Divide the dough into small balls.
- Lightly dust them with flour and roll them into 7 to 8-cm discs. Prick the discs with a fork.
- Deep fry in moderately hot oil until the pakwans are crisp and golden.
- In the last, serve Dal Pakwan hot.
Dal Pakwan Recipe in Hindi (दाल पकवान कैसे बनाये?)
यहां बताया गया है कि आप घर पर प्रामाणिक सिंधी दाल पकवान कैसे बना सकते हैं:
चरण 1: दाल तैयार करें और पकाएं
- चना दाल को अच्छी तरह धोकर लगभग 2 घंटे के लिए पानी में भिगो दीजिये.
- पानी निथार लें और भीगी हुई दाल को एक तरफ रख दें।
- 3-लीटर प्रेशर कुकर में भीगी हुई दाल और 2 से 2.5 कप पानी डालें। मध्यम आंच पर 2 से 3 सीटी आने तक पकाएं।
- दाल नरम और कोमल होनी चाहिए लेकिन गूदेदार नहीं।
- जब दबाव स्वाभाविक रूप से निकल जाए, तो ढक्कन खोलें।
- पिसे हुए मसाले, चीनी और नमक मिला लें।
- अच्छी तरह हिलाएँ और यदि आवश्यकता हो तो पानी मिलाएँ (मैंने ½ कप डाला है)। वांछित स्थिरता प्राप्त करने के लिए पानी को समायोजित करें।
- धीमी आंच पर 7 से 8 मिनट तक धीमी आंच पर पकाएं जब तक कि दाल मध्यम गाढ़ी न हो जाए।
- दाल को अलग रख दीजिये.
चरण 2: दाल को तड़का लगाएँ
- एक अलग पैन में तेल या घी गरम करें. जीरा डालें और उन्हें चटकने दें.
- हरी मिर्च डालें और एक मिनट तक भूनें।
- करी पत्ता और हींग डालें और धीमी आंच पर एक या दो मिनट तक भूनें। इस तड़के वाले मिश्रण को पकी हुई दाल में डालें और अच्छी तरह मिलाएँ।
चरण 3: पकवान बनाएं
- सभी सामग्रियों को एक मिक्सिंग बाउल में या एक चौड़ी प्लेट में मिला लें।
- धीरे-धीरे पानी डालें और अर्ध नरम आटा गूंथ लें। इसे बहुत अधिक नरम और चिकना बनाने से बचें।
- आटे को छोटी-छोटी लोइयों में बांट लीजिए.
- उन पर हल्का सा आटा छिड़कें और उन्हें 7 से 8 सेमी के टुकड़ों में बेल लें। डिस्क पर कांटे से छेद करें।
- पकवान को कुरकुरा और सुनहरा होने तक मध्यम गर्म तेल में डीप फ्राई करें।
- आखिर में दाल पकवान को गर्मागर्म सर्व करें.
Serving Suggestions for Dal Pakwan
Serve the hot or warm dal with the crispy pakwan. Add finely chopped onions, coriander chutney, and sweet tamarind chutney. Garnish the dal with fresh coriander leaves before serving.
Tips and Variations for Dal Pakwan Recipe
- Soak chana dal for at least 2 hours before cooking. This reduces the cooking time and makes the dal softer.
- Use fresh spices like cumin, coriander, and turmeric for a rich flavor. For an extra kick, add a pinch of asafoetida (hing).
- You can adjust the consistency of the dal according to your preference. Some like it thick, while others prefer it a bit runny.
- For a different taste, instead of just chana dal, you can use a mix of dals, like moong dal and toor dal.
- Add vegetables like spinach, tomatoes, or carrots to the dal for a nutritious twist.
- Add coconut milk to the dal for a creamy texture and unique flavor.
FAQs
What is Pakwan Made of?
Pakwan is a crispy, deep-fried flatbread made from all-purpose flour (maida) and flavored with spices like cumin seeds, carom seeds, and crushed black pepper. It is a popular accompaniment to chana dal (split Bengal gram) curry in Sindhi cuisine.
What to Eat with Dal Pakwan?
Dal Pakwan is traditionally served with green chutney, tamarind date chutney, and chopped onions. It can also be enjoyed with buttermilk, lassi, or rose sharbat. Some people like to pair it with sweet mango pieces during the summer.
How Many Calories does Dal Pakwan have?
One serving of Dal Pakwan contains approximately 415 calories. This includes 209 calories from carbohydrates, 48.4 calories from proteins, and 157.5 calories from fats. It provides about 21% of the daily calorie requirement for an average adult diet of 2,000 calories.