Sindhi Dal Pakwan is a popular breakfast dish from the Sindh region of Pakistan and India. It consists of chana dal (split Bengal gram lentils) cooked with spices and served with crispy deep-fried flatbreads known as pakwan. The dish is typically accompanied by chutney, onions, and fresh cilantro.
The chana dal is first boiled until tender and then flavored with a blend of spices such as cumin, coriander, turmeric, and red chili powder. It is then garnished with fried onions and fresh cilantro.
Pakwan is a crispy, savory flatbread made from all-purpose flour, semolina, and cumin seeds. The dough is rolled into thin rounds and then deep-fried until crispy and golden brown. The combination of the spicy chana dal and the crispy pakwan makes for a delicious and satisfying breakfast dish.
Ingredients1 cup chana dal (split Bengal gram lentils)
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
Salt to taste
1 onion, finely chopped
2 tbsp oil
Fresh cilantro leaves, chopped
1 cup all-purpose flour
1/2 cup sooji
1 tsp cumin seeds
Salt to taste
Oil for deep frying
For ServingChutney
Sliced onions
Fresh cilantro leaves
Method- Rinse the chana dal and soak it in enough water for at least 3-4 hours. Drain the water and transfer the dal to a pressure cooker.
- Add enough water to cover the dal and pressure cook for 2-3 whistles or until the dal is cooked through.
- Once the pressure releases, open the lid and mash the dal slightly with a ladle.
- In a small pan, dry roast the cumin and coriander seeds until fragrant. Cool and grind into a fine powder.
- Add the ground cumin-coriander powder, turmeric powder, red chili powder, and salt to the dal. Mix well.
- In a separate pan, heat 2 tbsp oil and add the chopped onions. Fry until golden brown.
- Add the fried onions and chopped cilantro to the dal. Mix well.
- To make the pakwan, mix the all-purpose flour, semolina, cumin seeds, salt, and enough water to make a stiff dough. Knead well and let it rest for 10-15 minutes.
- Divide the dough into small balls and roll out each ball into a thin disc.
- Heat oil in a deep frying pan and fry the discs until golden brown and crispy.
- Serve the dal with the crispy pakwan, chutney, sliced onions, and fresh cilantro leaves.