Dal Pakwan is as essential a breakfast at Sindhi households.It is as common as ‘Kachori sabji’ of Uttar Pradesh and the stuffed ‘Parathas’ of Punjab.It is a regular dish at weddings and during ‘Havan’ or ‘Pooja’.
You can also have it for a lazy sunday brunch.
After all weekend deserves something special.
Moms’ love the simplicity of this dish while children crisp texture and tangy flavor.
Sindhi diaspora is spread wide across the world,partly due to incorrigible partition and partly due to their free spirit and entrepreneur nature.
Dal Pakwan is a wonderful brunch, when all the family eats together.We love to enjoy this delicacy with a tall glass of rose sharabat and lassi or buttermilk.Cut ripe sweet mangoes go well with it in summer.Yum and absolutely delicious!
Scroll below to read the recipe of Dal Pakwan
- 1 cup yellow split peas lentils/chana dal
- 2 cup water
- 1/2 tsp turmeric/haldi
- pinch of asafoetida/heeng
- 2 tsp oil if vegan else ghee
- 1 tsp cumin seeds
- 3-4 curry leaves
- 2-3 green chilli
- 1 onion,chopped
- 1 tsp red chilly powder
- 1/4 tsp garam masala
- 2 cups plain flour/Maida
- 1/2 tsp cumin/jeera
- 3 tbsp Oil
- 1/2 tsp carom seeds /Ajwain
- 1/2 tsp Red chilly powder
- Water to knead
- 2 tbsp Mango powder/amchur
- 2 tsp Tamarind chutney
- Chopped onions
- Lemon juice
- Pressure cook chana dal, water, turmeric, asafoetida and salt for 3 whistles.
- Heat oil in a deep pan.
- Add cumin,curry leaves, green chilli, onion and saute.
- Now,add chilly powder, garam masala and mix well.
- Add cooked dal.
- Cook it on a medium flame, while stirring occasionally.
- In a bowl, combine all ingredients and knead firm dough.
- It should not be sticky,but a smooth and bit stiff or tight.
- Cover bowl and let dough rest for 15-20 minutes.
- Divide the dough in 10-12 small portions
- Make equal sized balls out of it.
- Roll out each portion of the dough with a rolling pin and prick it with a fork at regular intervals to prevent puffing.
- Heat oil in a deep pan and deep-fry it on a medium flame until crisp and golden brown on both sides.
- Drain on an absorbent paper.
- Place pakwan on plate and spread dal evenly over it.
- Sprinkle mango powder and tamarind chutney.
- Add finely chopped onions and coriander.
- Add a dash of lemon juice and serve immediately.