Recipe Name – Dal Pakwan ~ Famous Sindhi Breakfast
Introduction – Dal pakwan is very famous sindhi breakfast. Dal pakwan is basically gram lentil served with fried crispy bread. Ask any sindhi and they would tell you how much they enjoy dal pakwan breakfast. This simple yet hearty breakfast recipe is very simple to make, so let’s learn to make it today.
What all do we need?
For Pakwan (fried crispy bread):
- Refined flour – approx. 160 gm
- Oil – 2 tablespoon
- black caraway (kalonji) – 1 teaspoon
- Salt – as per taste
For dal (gram lentil):
- Chana dal (gram lentil) 200 gm (soaked for 1 hour)
- Clarified butter (Ghee) – 1 tablespoon
- Salt – as per taste
- Red chili – ½ teaspoon
- Turmeric powder – ¼ teaspoon
- Garam Masala (indian mixed spices) – ½ teaspoon
- Bay leaf – 1-2
- Chopped onion & green coriander
- Cumin seeds – ½ teaspoon
- Mix salt, black caraway seeds and oil in the refined flour. Mix well using palm of the hands.
- Now start adding water little by little as dough of the pakwan is little hard.
- Once dough is ready, cover it and let it rest for 15-20 min.
- For making dal, add chana dal in the pressure cooker with salt, turmeric powder, bay leaf and water. Water to be kept at the level of daal.
- Pressure cook till 4-5 whistles comes. Please note, dal pakwan dal is not cooked too mushy. Each grain should be separated but cooked.
- Open cooker only once pressure is gone.
- Now prepare tempering for the dal, add desi ghee in the pan, once hot, add cumin seeds to crackle and pour this tadka (tempering) on top of cooked chana dal.
- Sprinkle with garam masala, red chili powder, chopped onion and coriander.
- For making pakwan, roll the dough balls (not too thin not too think), like poori, prick using fork as we do not want pakwan to puff up.
- Fry rolled pakwan in the medium high oil till golden brown on both the sides.
- Serve dal & pakwan with sweet & sour chutney or sprinkle little chaat masala on top of daal or you can also squeeze lemon juice.
- Dal pakwan is ready to be served on breakfast table. Enjoy!
- Before adding water in the dough, hold the mixture tightly in the hand, if it hold the shape it means oil is enough in the dough mixture. If it does not, add little bit more.
- Dal should not be cooked too mushy, it has to be cooked but all grains should remain separate.
- Add hot water if you feel cooked dal is too thick.
- Dal pakwan is served with sweet and sour chutney or you can also sprinkle chaat masala or lemon juice on top.