Dal Pakwan Recipe
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24 reviews
Excellent
Dal Pakwan Recipe
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Dal Pakwan is a popular Sindhi breakfast recipe. This dish is basically a combination or pairing of the Dal served with Pakwan. The Dal is made with chana dal (bengal gram), spices and herbs. The Pakwan is a crispy deep fried bread flavored with a few spices.
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Ingredients
For making dal
- 1 cup chana dal or bengal gram
- 2 to 2.5 cups water or add as required, for pressure cooking
- 2 green chilies - slit
- 8 to 10 curry leaves - optional
- 1 teaspoon cumin seeds
- 1 pinch asafoetida (hing)
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder or cayenne pepper
- 1 teaspoon dry mango powder (amchur powder)
- ¼ teaspoon garam masala
- ½ to 1 teaspoon sugar or add as required, optional - can swap with jaggery instead
- salt as required
- 2 tablespoons oil or ghee
For making pakwan
- 1 cup all-purpose flour (maida)
- 1 cup whole wheat flour (atta)
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon cumin seeds
- 1 teaspoon crushed black pepper
- 1 teaspoon salt or as required
- ¾ cup water or as required
- 2 teaspoons oil or ghee
- oil - for deep frying, as required
Instructions
Soak and Cook Dal
- Rinse a few times in water and soak the chana dal in sufficient water for almost 2 hours.
- Drain the water and keep the soaked lentils aside.
- In a 3 litre pressure cooker, take the soaked lentils and 2 to 2.5 cups water. Pressure cook for 2 to 3 whistles on medium heat.
- The grains should be cooked soft and tender yet separate.
- Once the pressure settles down on its own in the cooker, then only open the lid.
- Add all the ground spice powders, sugar and salt to the cooked dal.
- Stir and add water if needed. I added ½ cup water at this step. You can add the amount of water as required.
- Simmer for 7 to 8 minutes or more on a low heat till a medium consistency of the dal is reached.
- Keep the dal aside.
Temper Dal
- In another pan, heat oil or ghee.
- Crackle the cumin first and then add the green chilies and saute for a minute.
- Add curry leaves and asafoetida and saute for a further minute or two on a low heat.
- Pour this sauteed mixture along with the oil in the dal.
- Stir to mix and set aside.
Make Pakwan Dough
- Mix all the ingredients in a mixing bowl or on a wide plate (Parat)
- Adding water bit by bit, knead to a semi soft dough. Do not make a soft and smooth dough.
- Make small balls of the dough.
- Lightly dust with flour and roll them into 7 to 8 centimeters discs or circles. Prick the rolled dics with a fork.
- Deep fry in moderately hot oil till the pakwans are crisp and golden.
- Drain the pakwans on paper towels to remove excess oil.
- Serve hot or warm Dal with the crispy Pakwan accompanied with some finely chopped onions, coriander chutney and sweet tamarind chutney.
- Garnish the dal with some coriander leaves while serving.
- If not serving with dal, then once cooled, immediately store the pakwans in an air-tight jar to eat later as a tea-time snack.
Notes
- If short of time, cook the chana dal lentils straightaway without soaking. You will need to about 3 cups of water while pressure cooking the un-soaked lentils.
- You can also cook the lentils in an Instant Pot adding water as needed. If cooking in pan on the stovetop, then do soak the lentils for 2 hours.
- The spices and seasonings can be adjusted easily depending on your taste preferences.
- For the pakwan dough, remember to make a semi-soft dough. The dough should be slightly tight. If it is soft, it will result in softer or chewy pakwans.
- Omit adding curry leaves if you do not have them.
- Both the dal and the pakwan recipe can be scaled easily.
Nutrition Information
Show Details
Calories
503kcal
(25%)
Carbohydrates
78g
(26%)
Protein
15g
(30%)
Fat
16g
(25%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
11g
Sodium
963mg
(40%)
Potassium
180mg
(5%)
Fiber
17g
(68%)
Sugar
3g
(6%)
Vitamin A
169IU
(3%)
Vitamin B1 (Thiamine)
0.4mg
Vitamin B2 (Riboflavin)
0.2mg
Vitamin B3 (Niacin)
26mg
Vitamin B6
0.2mg
Vitamin C
43mg
(48%)
Vitamin E
6mg
Vitamin K
3µg
Calcium
123mg
(12%)
Vitamin B9 (Folate)
306µg
Iron
5mg
(28%)
Magnesium
56mg
Phosphorus
149mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 78g | 26% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 963mg | 40% |
| Potassium | 180mg | 4% |
| Fiber | 17g | 68% |
| Sugar | 3g | 6% |
| Vitamin A | 169IU | 3% |
| Vitamin B1 (Thiamine) | 0.4mg | |
| Vitamin B2 (Riboflavin) | 0.2mg | |
| Vitamin B3 (Niacin) | 26mg | |
| Vitamin B6 | 0.2mg | |
| Vitamin C | 43mg | 48% |
| Vitamin E | 6mg | |
| Vitamin K | 3µg | |
| Calcium | 123mg | 12% |
| Vitamin B9 (Folate) | 306µg | |
| Iron | 5mg | 28% |
| Magnesium | 56mg | 14% |
| Phosphorus | 149mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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