Dal Pakwan, Sindhi Dal Pakwan Breakfast Recipe Video by Tarla Dalal

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Visit a Sindhi family on a Sunday morning, and you are likely to be greeted by the aroma of Dal Pakwan being prepared for breakfast! Pakwan is a delicious snack, which is often served with dal to make a sumptuous breakfast. However, this tasty combo can be had any time, even as an after-school treat for your kids. The dal here is a simple preparation of chana dal perked up with green chillies, cumin seeds and spice powders; while the pakwan is a deep-fried puri like snack made with a plain flour dough. Although it appears to be like bhature, the addition of ghee and milk to the dough gives it an exclusive flavour and texture, which must be relished to be understood!

Recipe Description for Dal Pakwan, Sindhi Dal Pakwan Breakfast Recipe

Soaking Time: 4 hours
Preparation Time: 10 mins
Cooking Time: 45 mins
Makes 6 servings
Show me for servings

Ingredients

For The Dal
1 cup chana dal (split bengal gram) , soaked for 4 hours and drained
1/4 tsp turmeric powder (haldi)
salt to taste
2 tbsp ghee
1 tsp cumin seeds (jeera)
1 green chilli
6 curry leaves (kadi patta)
a pinch of asafoetida (hing)
1/2 tsp dried mango powder (amchur)
1 tsp chilli powder
1/4 tsp garam masala

For The Pakwans (makes 12)
2 cups plain flour (maida)
2 tbsp ghee
1 tsp cumin seeds (jeera)
salt to taste
1/4 cup milk
oil for deep-frying

For Serving With Dal Pakwan
12 tsp green chutney
12 tsp sweet chutney
6 tbsp finely chopped onions
6 tbsp finely chopped coriander (dhania)

Method

For the dal

Combine the chana dal, 1½ cups of water, turmeric powder and salt, mix well and pressure cook for 2 whistles.
Allow the steam to escape completely before opening the lid.
Heat the ghee in a deep non-stick pan, add the cumin seeds and allow it to crackle,
When the seeds crackle, add the green chilli, 6 curry leaves, hing, amchur powder, chilli powder, garam masala, cooked chana dal and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

For the pakwan

Combine all the ingredients in a deep bowl and knead into a firm dough using enough water.
Divide the dough into 12 equal portions.
Roll a portion of the dough into a 150 mm. (6”) diameter circle and prick it with a fork at regular intervals.
Heat the oil in a deep non-stick kadhai and deep-fry it on a medium flame till it turns crisp and golden brown in colour from both the sides. Drain on an absorbent paper.
Repeat steps 3 and 4 to make 11 more pakwans. Keep aside.

How to proceed to serve dal pakwan

Just before serving, reheat the dal and divide it into 6 equal portions. Keep aisde.
Place 2 pakwans on a serving dish and spread one portion of the dal evenly over it.
Spread 2 tsps of green chutney and 2 tsps of sweet chutney over the dal.
Sprinkle 1 tbsp of the onions and 1 tbsp of coriander evenly over it.
Repeat step 2 and 3 to make 5 more servings of {span class="bold1"}dal pakwan{/span}.
Serve the {span class="bold1"}dal pakwan{/span} immediately.

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RECIPE SOURCE : Chaat