Daal Pakwan is a famous dish from Sindhi cooking. People love it for breakfast, especially on Sunday mornings. But you can eat it anytime – for lunch, dinner, or as a snack. It tastes so good!
What You Need
For the Daal
- 1 cup chana dal (split Bengal gram)
- 2.5 cups water
- Salt to taste
- ½ teaspoon turmeric powder
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1-2 green chillies (cut lengthwise)
- A pinch of asafoetida (hing) – this is optional
- ½ teaspoon red chili powder
- 1 teaspoon dry mango powder (amchur)
- ¼ teaspoon garam masala
For the Pakwan
- 1 cup all-purpose flour (maida)
- 1 cup whole wheat flour (atta)
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon cumin seeds
- 1 teaspoon salt
- 2 tablespoons oil or ghee
- Water for kneading
- Oil for deep frying
For Serving
- 1 small onion (finely chopped)
- Fresh coriander leaves (chopped)
- Green chutney
- Tamarind chutney
- Lemon wedges
Step 1: Make the Daal
Soak the dal
Take the chana dal in a bowl. Wash it well with water 2-3 times. Add fresh water and let it soak for 1 to 2 hours. This helps the dal cook soft.
Cook the dal
Drain all the water from the soaked dal. Put the dal in a pressure cooker. Add 2 cups fresh water, turmeric powder, and salt. Close the cooker and cook on medium heat for 2-3 whistles. Turn off the heat and wait for the pressure to go down by itself. The dal should be soft but the grains should still be separate. It should not turn into a paste.
Make the tempering (tadka)
Heat 2 tablespoons oil or ghee in a small pan. Add cumin seeds and let them crackle. Then add the green chillies and a pinch of asafoetida. Stir for a few seconds. Don’t burn them.
Mix everything
Open the pressure cooker. If the dal looks too thick, add ½ cup water. Now pour the hot tempering (with the oil) into the dal. Add red chili powder, dry mango powder, and garam masala. Stir everything well.
Put the cooker back on low heat. Let the dal simmer for 5-7 minutes. This helps all the flavors mix together. Turn off the heat. Add fresh coriander leaves on top.
Step 2: Make the Pakwan
Make the dough
Take a large bowl. Add both flours – maida and atta. Add salt, carom seeds, and cumin seeds. Mix everything with your hand.
Add 2 tablespoons oil or ghee to this. Rub it with your fingers until the flour looks like breadcrumbs.
Now add water little by little and knead into a stiff dough. The dough should be firm, not soft. If the dough is soft, the pakwan will soak too much oil. Cover the dough with a wet cloth and let it rest for 15-20 minutes.
Roll the pakwan
After resting, divide the dough into small balls (like lemon size). Take one ball and roll it into a thin circle. The circle should be about 5-6 inches wide. Use a little dry flour while rolling so it doesn’t stick.
Prick with a fork
This step is very important. Take a fork and prick the rolled circle all over. This stops the pakwan from puffing up like a balloon when frying. It keeps the pakwan flat and crispy.
Fry the pakwan
Heat enough oil in a deep pan on medium heat. To check if oil is hot, drop a small piece of dough in the oil. If it comes up slowly, the oil is ready.
Gently slide the pricked circle into the hot oil. Fry on medium heat. Turn it once or twice. Fry until both sides are golden brown and crispy.
Take it out with a slotted spoon. Place on paper towels to remove extra oil. The pakwan will become more crispy as it cools.
Make all pakwans the same way.
Step 3: How to Serve
Serving Daal Pakwan is easy and fun.
- Place 1 or 2 crispy pakwans on a plate.
- Pour hot dal on top of the pakwan or next to it.
- Sprinkle fresh chopped onions on the dal.
- Add green chutney and tamarind chutney on the side.
- Put a lemon wedge and some coriander leaves for garnish.
Eat it hot! Break the pakwan with your hand, dip it in the dal, and enjoy. The mix of crispy, soft, spicy, and tangy is really good.
Helpful Tips
- Soak the dal – Always soak chana dal for at least 1 hour. This helps it cook faster and gives the right texture.
- Dal consistency – The dal should not be too thick or too watery. It should be medium thick.
- Stiff dough – Remember, pakwan dough must be stiff. Soft dough will make oily pakwans.
- Adjust spices – If you don’t like too much spice, use less green chilli and red chilli powder.
- Make ahead – You can make pakwans before time. Cool them completely and store in an airtight box. They stay crispy for one week. You can also make dal a few hours early and heat it before serving.
Why You Will Love This Dish
Daal Pakwan is special because:
- It has two different textures – soft dal and crispy pakwan
- It is filling and makes a complete meal
- The spices are warm and comforting
- You can make it for family and guests
- It brings the taste of Sindhi food to your home
So next time you want something tasty and different, try this Daal Pakwan recipe. It is easy, uses simple ingredients, and tastes amazing. Enjoy your cooking!