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Sharing A step by step picture recipe of the delicacy Dal Pakwan. This Sindhi delicacy can be the best breakfast, lunch or dinner.

My Army Life:

As I mentioned earlier, being a part of the Indian army we have to move frequently from one place to another. We get the opportunity to mingle with different cultures and communities and It really interesting to get to know about their food, festivals and culture. This time we got an opportunity to get along with a Sindhi community and I was amazed to know the versatility in their food and culture although they use same ingredients which we use there is a difference in the way of making. I was amazed to see how can a simple thing be converted into such a different exotic cuisine. That’s why I salute the unity and diversity of my country, INDIA.

Curtsy to my dearest friend Manju because of whom I got the opportunity to have this wonderful breakfast famous in Sindhi homes called ‘Dal Pakwan’

About Dal Pakwan:

Moreover, Dal Pakwan is an authentic breakfast delicacy in Sindhi homes. Crisp flavoured puri’s known as Pakwan served with spicy dal topped with chutney and onion lachchas .

Dal Pakwan is a popular and filling authentic Sindhi breakfast delicacy which comes with crisp puris and spicy chana dal. Traditionally, this combo of dal and fried puri is served mainly for breakfast. However, it can also be served for brunch and evening snacks. The recipe can be time-consuming, but certainly worth the effort. This is a heavy breakfast, so whenever I prepare…. I prepare dal pakwan for lunch.

Tips:

Some easy tips and serving ideas for the dal pakwan recipe while preparing and assembling. firstly, adding rava while making pakwan helps to get more crunchy flat poori. also, make sure to fry on low to medium flame, else the pakwan will not turn crispy and crunchy. lastly, I prefer dal pakwan to be served separately in a bowl, however, my daughters prefer to pour chana dal over pakwan and be served like a chaat.

However, I can suggest you some more recipes like this. Firstly, I suggest you visit my blog post How to cook shindi kadhi.

Secondly, I would like to suggest an exotic recipe from Banarasi cuisine, i.e Banarasi Dum Aloo | Stuffed Aloo in Gravy.

Furthermore, You can see some exotic curries from north India like…PANEER BUTTER MASALA- AN INDIAN CURRY. etc. etc.

Step by step Directions

For Dal:
Rinse and soak the chana dal in water for almost 2 hours.
Drain and keep aside.
In a pressure cooker, take the dal and 2 to 2.5 cups water. Pressure cook for 2-3 whistles. The grains should be cooked yet separate.
Add all the spice powders, sugar and salt to the cooked dal. Stir and add water if required. I added 1 cup water at this stage. You can add the amount of water as required.
Simmer for 7-8 minutes or more on a low flame till a medium consistency of the dal is reached. Keep the dal aside.
In another pan, heat oil or ghee.Crackle the cumin first and then add the green chilies and sauté for a minute.Add curry leaves and asafoetida and sauté for a further minute or two on a low flame. Pour this sautéed mixture along with the oil in the dal.
Stir and serve the steaming hot sindhi dal with pakwan accompanied with some chopped onions, coriander mint chutney and sweet tamarind chutney. enjoy the sindhi dal pakwan as a breakfast dish or snacks
For Pakwan:
Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well.
Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface. cut roundles with a cookie cutter. You can adjust diameter according your preferences.
Prick the rolled dough all over with a fork. This will prevent puri’s from puffing and make them crisp.
Heat the oil in a frying pan over medium heat. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly. Fry 2-3 puri’s at a time until both sides are a light golden brown. Transfer puries over paper towel, it will absorb the extra oil. After the puri’s cool to room temperature, they will become crisp but i like them when they are a little hot.