Sindhi Dal Pakwan Recipe/How to make Dal Pakwan

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One of the most famous Sindhi breakfast which is one of our favourites as well. But we prefer eating it for our dinner 🙂 Sindhi cuisines are delightful and are mix of flavours and spices. Those who have tasted will know what I mean 🙂 Sindhi cuisines have a mix of Punjabi cuisine and Balochistan cuisine as it touches the border of Sindh. So, there ought to be immigration of ideas in their cuisine.

As Sindh was a part of India,Indian cuisine have a large influence in shaping up Sindhi cuisine. I feel the spicy, flavourful and aromatic foods both in Indian meal as well as Sindhi meal are similar. Sindhi cuisine actually refers to the mixed cuisines from Sindh, Pakistan and India.

Combination of ingredients play an important role. The best of Sindhi cuisine is found in most of the restaurants and one such popular dish is “Dal Pakwan”. Here Dal refers to the cooked channa dal with spices and Pakwan refers to the crispy puris. Sindhi’s have this for their breakfast and we have it for our dinner 🙂

One of the most unique and superb recipe which you all should give a try !

Ingredients :

For Dal:

Chana Dal/Split bengal Gram – 1 cup (220gms)

Onion – 1 medium (chopped)

Tomato – 1 medium (chopped or grated)

Turmeric powder – 1/4 tsp

Green chillies – 4 (slit)

Cumin seeds/Jeera – 1 tsp

Curry leaves – 1 spring

Asafoetida – a pinch

 

Oil – 4 tbsp

Salt to taste

Water as required

Method:

  1. Wash chana dal thoroughly with water and soak it for an hour
  2. In a pressure cooker, add oil/Ghee and allow it to heat
  3. Add cumin seeds and allow them to crackle
  4. Add curry leaves, green chillies and asafoetida
  5. Add chopped onions and saute for a while till they turn translucent
  6. Add chopped/grated tomato and turmeric powder fry till oil seperates
  7. Add soaked chana dal and saute for few minutes
  8. Add approximately 1 and half cup water
  9. Add salt accordingly
  10. Pressure cook upto 1 whistle
  11. Once the pressure cools down check if chana dal is cooked
  12. The chana dal grains should be tender but not mushy
  13. If its not cooked, pressure cook further for another whistle
  14. Mix this well
  15. Not to forget, before serving, sprinkle amchur powder/dry mango powder, chilli powder, coriander leaves, finely chopped onions and tamarind chutney and/or hari chutney on top of dal and serve it with pakwan

Tips:

  • Dal pakwan tastes great and if you are on “NO onion NO garlic” day you can simply exclude onions from the mentioned recipe and continue
  • You also can include grated ginger or ginger julienne to enhance taste.

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3 Comments Add yours

  1. Megala says:

    Fantastic dal!, Never used chana dal, will try surely!

    Like

  2. mistimaan says:

    Very tasty recipe………well done 🙂

    Like

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