Dal Pakwan Recipe
User Reviews
5
Dal Pakwan Recipe
Description
Dal Pakwan features tender chana dal cooked with an array of spices including turmeric, red chili powder, dry mango powder, and garam masala for balanced flavor and aroma. After pressure cooking, the dal is tempered with cumin, green chilies, curry leaves, and asafoetida to add depth. The pakwan is a crisp flatbread made from a dough combining all-purpose and whole wheat flour, infused with carom seeds, cumin, and black pepper, then deep-fried until golden and crunchy. This interplay of smooth and crisp textures defines the dish.
Dal Pakwan is traditionally eaten by dipping or scooping the dal with the fried pakwan. The dish fits well as a hearty breakfast or snack and can be paired with chutneys or pickles for added zest. The recipe accommodates adjustments in spice levels and serving size.
For making pakwan, the dough should be semi-soft but slightly firm to ensure crispness after frying; a softer dough yields chewier bread. Lentils can be soaked for two hours before cooking, or cooked unsoaked with extra water and longer cooking time. The dal and pakwan recipes can be scaled as needed. Curry leaves are optional in tempering based on availability.
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 neutral cooking oil or ghee, generic cooking oil
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 black pepper crushed
- 1 teaspoon salt or as required
- ¾ cup water or as required
- 2 teaspoons neutral cooking oil or ghee, generic cooking oil
- neutral cooking oil for deep frying, as required, generic cooking oil
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
- Soaking chana dal before cooking helps achieve tender lentils; if short on time, cook unsoaked with extra water.
- Make pakwan dough slightly firm for crisp results; softer dough will yield chewier pakwan.
- Curry leaves in tempering are optional and can be omitted.
- Adjust spice powders and sweetness in dal to suit personal taste.
- Both dal and pakwan recipes can be scaled to serve more or fewer people.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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