Dal Pakwan Recipe: Dal Pakwan is a popular Sindhi dish that makes for a delightful breakfast or snack. When you step into a Sindhi household on a Sunday morning, the inviting aroma of Dal Pakwan being prepared is sure to greet you! Pakwan, a crispy snack, is often paired with dal to create a satisfying breakfast experience.
However, this delicious Dal Pakwan combo is not limited to breakfast; it can be enjoyed at any time, making it a perfect after-school treat for kids.
Let’s explore how to make Dal Pakwan. The dal is a simple preparation of chana dal, enhanced with the flavors of green chilies, cumin seeds, and various spices. On the other hand, pakwan is a deep-fried snack similar to puri, made from a dough of plain flour.
Although pakwan may resemble bhature, the addition of ghee and milk to the dough gives it a unique flavor and texture that must be savored to be fully appreciated!
To ensure you make the perfect Dal Pakwan, here are some tips:
- Cook the chana dal until it’s tender but not mushy. The grains should hold their shape while still being soft. Achieving the right texture for the dal is crucial for the success of Dal Pakwan.
- Add turmeric powder to the dal to impart a lovely yellow color to the dish, enhancing its visual appeal.
Ingredients: Dal Pakwan Recipe
For The Dal
- 1 cup chana dal (split Bengal gram), soaked for 4 hours and drained
- 1/4 tsp turmeric powder
- Salt to taste
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 green chili
- 6 curry leaves
- A pinch of asafoetida
- 1/2 tsp dried mango powder
- 1 tsp chili powder
- 1/4 tsp garam masala
- For The Pakwans (makes 12)
- 2 cups plain flour (maida)
- 2 tbsp ghee
- 1 tsp cumin seeds
- 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
Method: Dal Pakwan Recipe
For the dal:
- In a pressure cooker, combine the soaked chana dal with 1½ cups of water, turmeric powder, and salt. Pressure cook for 2 whistles.
- Heat ghee in a deep non-stick pan. Add cumin seeds and let them crackle.
- Add the green chili, curry leaves, asafoetida, dried mango powder, chili powder, garam masala, cooked chana dal, and a little salt. Mix well and cook on medium flame for 2 to 3 minutes, stirring occasionally. Set aside.
For the pakwan:
- In a deep bowl, combine plain flour, ghee, cumin seeds, salt, and milk. Knead into a firm dough using enough water.
- Divide the dough into 12 equal portions. Roll out each portion into a 150 mm diameter circle and prick it with a fork.
- Heat oil in a deep non-stick kadhai and deep-fry the circles until golden brown and crisp. Drain on absorbent paper.
How to Serve Dal Pakwan:
- Right before serving, warm up the lentils and portion them into 6 equal servings.
- Place 2 pakwans on a serving dish and spread one portion of dal evenly over them.
- Spread 2 tsp of green chutney and 2 tsp of sweet chutney over the dal.
- Sprinkle 1 tbsp of chopped onions and 1 tbsp of chopped coriander evenly over it.
- Repeat steps 2-4 to make 5 more servings of dal pakwan.
- Serve immediately.
Nutrient Values (per serving)
- Energy: 415 cal
- Protein: 12.1 g
- Carbohydrates: 52.4 g
- Fiber: 5.3 g
- Fat: 17.5 g
- Cholesterol: 1.3 mg
- Sodium: 30 mg
Conclusion
Dal Pakwan Recipe is more than just a breakfast dish—it’s a symbol of Sindhi culinary tradition and a beloved comfort food enjoyed by many. Whether relished on a lazy Sunday morning or as a quick snack during the day, its aromatic flavors and crunchy textures never fail to delight. By following the simple steps and tips provided, you can create a delicious batch of Dal Pakwan to enjoy with your loved ones, savoring every flavorful bite.
FAQs about Dal Pakwan Recipe
What is Dal Pakwan?
Dal Pakwan is a popular Sindhi dish consisting of chana dal (split Bengal gram) served with crispy fried bread called pakwan. It’s a flavorful and satisfying dish commonly enjoyed for breakfast or as a snack.
How is Dal Pakwan typically served?
Dal Pakwan is often served by spreading a portion of cooked chana dal over crispy pakwans. It’s then garnished with green chutney, sweet chutney, chopped onions, and coriander leaves for added flavor and texture.
What are the key ingredients used in making Dal Pakwan?
The main ingredients for Dal Pakwan include chana dal, plain flour (maida), ghee, cumin seeds, green chilies, spices like turmeric powder, chili powder, and garam masala, along with additional flavorings such as dried mango powder and asafoetida.
Can Dal Pakwan be enjoyed at any time of the day?
Absolutely! While Dal Pakwan is traditionally served for breakfast, it’s versatile enough to be enjoyed as a snack or even as a meal at any time of the day. Its hearty flavors and satisfying texture make it a favorite among Sindhi households.
Are there any tips for making the perfect Dal Pakwan?
To ensure the best results, cook the chana dal until tender but not mushy, and add turmeric powder for a vibrant yellow color. Additionally, knead the pakwan dough to a firm consistency and fry until golden brown and crisp for the perfect texture.
