Dal Pakwan recipe (दाल पकवान)

Introduction to Dal Pakwan

Dal Pakwan is a classic and mouthwatering breakfast dish that hails from the Sindhi community. It’s a delightful combination of crispy savory bread (Pakwan) and a rich, flavorful lentil soup (Dal). This dish perfectly marries textures and flavors, creating a hearty and satisfying meal that is enjoyed by many.

History of Dal Pakwan

Historically, Dal Pakwan has been a beloved breakfast dish in Sindhi households. Traditionally served during special occasions and family gatherings, this dish is known for its simplicity and the use of basic pantry ingredients. The magic of Dal Pakwan lies in its accompaniments – the tangy Imli Chutney and the spicy Tari (Tomato Chutney). These elements elevate the dish, making it a vibrant and flavorful feast.

Preparing Dal Pakwan

This easy-to-follow Dal Pakwan recipe will guide you through creating this iconic dish at home. With a preparation time of 20 minutes and a cooking time of 40 minutes, you can have a delicious and hearty meal ready in just an hour. The key ingredients include split Bengal gram (Chana Dal), plain flour, whole wheat flour, and a mix of aromatic spices.

The Role of Tari (Tomato Chutney)

One of the most crucial components of Dal Pakwan is the Tari, a spicy and tangy tomato chutney. Made with tomatoes, garlic, ginger, and dry red chilies, this chutney adds a burst of flavor and heat that complements the mild Dal and crispy Pakwan perfectly. Preparing Tari is simple, but its impact on the overall taste of Dal Pakwan is immense.

Serving Suggestions

To serve Dal Pakwan, crumble the Pakwans and add the Dal over them. Top with Tari, Imli Chutney, and a sprinkle of chopped onions and coriander leaves. This dish is not only a treat for the taste buds but also visually appealing with its vibrant colors and textures.

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1. Yellow moong dal salad recipe
2. Gujarati Vaghareli rotli recipe
3. Basket Puri Chaat recipe
   

Authentic Dal Pakwan recipe

This recipe delivers a delightful explosion of textures and flavors, combining crispy pakwans (puries) with a hearty lentil stew (dal) and two vibrant chutneys.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Appetizer, Chaat, Snacks

Cuisine Indian, Sindhi

Servings 6 servings

Ingredients

  

For the Pakwan (Puris):

• 2 cups all-purpose flour maida
• 1 cup whole wheat flour atta
• 1 teaspoon cumin seeds jeera
• ½ teaspoon salt
• Oil for deep frying

For the Dal:

• 1 cup chana dal split Bengal gram
• 1 tablespoon red chili powder
• ½ teaspoon coriander powder dhaniya powder
• ¼ teaspoon asafoetida hing
• 1 teaspoon cumin seeds jeera
• ½ teaspoon garam masala
• ½ teaspoon turmeric powder haldi
• Salt to taste
• 2 tablespoons oil

For the Tomato Chutney (Tari):

• 1 large tomato
• 15-20 cloves garlic
• ½ teaspoon cumin seeds jeera
• ½ inch ginger piece
• 6-7 soaked dry red chilies
• ½ cup oil
• Salt to taste

For the Imli Chutney:

• ½ cup soaked tamarind
• ½ cup soaked dates
• ½ cup jaggery gud
• ½ teaspoon red chili powder
• Salt to taste
• ¼ teaspoon coriander powder dhaniya powder

Instructions

 

• Make the Pakwan Dough: In a large bowl, combine both flours, cumin seeds, and salt. Add enough water gradually to form a stiff dough. Knead well for 5 minutes until smooth and elastic. Cover the dough and let it rest for 30 minutes.
  2 cups all-purpose flour, 1 cup whole wheat flour, ½ teaspoon cumin seeds, Salt to taste
• Prepare the Dal: Wash and soak the chana dal in warm water for 1 hour. Drain well.
  1 cup chana dal
• Heat Oil for Pakwan: In a large kadhai or heavy-bottomed pot, heat oil for deep frying.
  Oil for deep frying
• Assemble and Fry Pakwan: Divide the rested dough into 15 equal portions. Roll out each portion into a thin round disc, about 5 inches (125 mm) in diameter. Prick the surface all over with a fork. Carefully lower the rolled pakwan into the hot oil. Deep fry on medium heat until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough.
• Cook the Dal: Heat oil in a saucepan. Add cumin seeds and asafoetida. Once fragrant, add turmeric powder and red chili powder. Sauté for a minute. Add the drained chana dal, boiling water to cover, coriander powder, garam masala, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the dal reaches a desired consistency (slightly thicker than soup).
  1 teaspoon cumin seeds, 1 cup chana dal, 1 tablespoon red chili powder, ½ teaspoon coriander powder, ¼ teaspoon asafoetida, ½ teaspoon garam masala, ½ teaspoon turmeric powder, 2 tablespoons oil, Salt to taste
• Make the Tomato Chutney (Tari): Soak the dry red chilies in warm water for 30 minutes. Grind together the tomatoes, garlic, ginger, and soaked chilies (discard seeds for a milder chutney) into a smooth paste. Add a little salt while grinding.
  1 large tomato, 15-20 cloves garlic, 6-7 soaked dry red chilies, ½ inch ginger piece
• Heat Oil for Chutney: In a separate pan, heat oil. Add cumin seeds and red chili powder, saute for a minute. Add the prepared tomato paste and cook for 3-4 minutes. Adjust salt and add 2-3 tablespoons of water to achieve a slightly thick consistency.
  1 teaspoon cumin seeds, ½ cup oil, Salt to taste, ½ teaspoon red chili powder, ¼ teaspoon coriander powder
• Prepare the Imli Chutney: In a small saucepan, combine tamarind, dates, and jaggery with 1/2 cup water. Bring to a boil and simmer for 5-7 minutes, or until everything softens and combines. Mash the mixture with a spoon and then strain it to remove any seeds or pulp.
  ½ cup soaked tamarind, ½ cup soaked dates, ½ cup jaggery, ½ teaspoon salt
• Serve and Enjoy: Serve the hot dal with warm pakwans, chopped onions, and both chutneys on the side.

Notes

• For perfectly crispy pakwans, ensure the oil is hot enough before frying.
• Adjust the amount of chili powder in the dal and chutneys to your spice preference.
• Leftover pakwans can be stored in an airtight container for up to 2 days.