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Home » BREAKFAST MENU » Dal pakwan recipe | Sindhi Breakfast (menu 12)

Dal pakwan recipe | Sindhi Breakfast (menu 12)

November 9, 2014 by Raks Anand 19 Comments / Jump to Recipe

dal-pakwan-sindhi

Dal pakwan is a Sindhi special breakfast menu. Learn how to make the crispy puri, chana dal combo for it.

I heard this for first time when my friend Sangeeta said she made this for breakfast. Never thought of trying at home, but few days back she told this is her most favorite breakfast and I should blog this. I was so excited to try this when I heard the recipe👩‍🍳. Promised her that I will post it for my Breakfast menu series.

sindhi dal pakwan

So this week, instead of linking my old recipes, its a new recipe post with this famous Sindhi breakfast combo Dal Pakwan 🎉. She told they make this in Sundays. Like my Sindhi lunch menu this is also one of my favorite now! Today I made this and gave it to Aj first, he first told he wasn’t hungry seeing that I tried something new. Then I told just taste I will give you later.

When he tasted his first bite, he wanted more and he finished his breakfast too. Later, I gave to Vj he too loved it. No points for guessing that I too loved it😆. This had my favorite green chutney, sweet chutney, raw onion combo. So obvious that I loved it. Here! This week breakfast menu is a recipe post by itself. Enjoy and do try it, you are going to love it too, its easy as well.

dal-pakwan-sindhi
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Sindhi Dal pakwan

Dal pakwan is a Sindhi special breakfast menu. Learn how to make the crispy puri, chana dal combo for it.
Course Breakfast
Cuisine Sindhi
Prep Time 10 minutes
Cook Time 25 minutes
Soak time 1 hour
Servings 4

Equipments (Amazon Affiliate links)

  • pressure cooker
Cup measurements

Ingredients

Ingredients for Poori (Pakwan)

  • Maida/ All purpose flour – 1 cup
  • Jeera/ cumin seeds – 1 tsp
  • Salt – As needed
  • Oil – 1 tbsp + for deepfrying

Ingredients for Dal

  • Chana dal – 3/4 cup
  • Red chilli powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Cumin seeds – 1 tsp
  • Asafoetida/ Hing – A generous pinch
  • Oil – 2 tblsp

To serve

  • Onion – 1 finely chopped
  • Green chutney As needed
  • Sweet chutney As needed

Instructions

  • Soak channa dal for atleast an hour  (or overnight). Heat a small pressure cooker with 2 tsp of oil, add asafoetida, drained dal and give a stir for a minute.
  • Add salt, turmeric and 1 & 1/2 cups water. Give 3 whistles and after 3rd whistle keep the flame in low for 5 mins.
  • Open the cooker, heat a pan with oil, temper with jeera, switch off the flame and add red chilli powder. Add it to the cooked dal.
  • Stir well and heat again to bring it to boil. The dal should be half mashed and half seen. And adjust water consistency if its too dry.
  • For the poori/ Pakwan, mix maida, salt, jeera, oil well and add water to make a smooth dough. It should not be sticky, it should be a smooth and on tighter side.
  • Keep aside for 15 mins and again knead to make it smooth. Make equal sized balls out of it.
  • Roll each to thick pooris. Prick well everywhere with a fork to prevent puffing. Roll everything and repeat the same.
  • Heat oil in kadai and put the flame to low. Drop the poori one at a time and cook in low flame or medium flame, until the bubble ceases. At no point, the flame should be high.
  • The poori should not puff and it should be super crisp like Papdi. So cook for long time in low flame to ensure the colour remains golden, yet the poori turns crisp.

Notes

  • You can add a 1/2 tsp amchoor powder, garam masala too in dal while tempering.
  • Soaking dal makes it soft textured.
  • Prick pooris both the sides to prevent them puffing.
  • Oil temperature should be maintained moderate to ensure evenly crispy poori.

Dal pakwan method

  1. Soak channa dal for atleast an hour  (or overnight). Heat a small pressure cooker with 2 tsp of oil, add asafoetida, drained dal and give a stir for a minute.1-dal 
  2. Add salt, turmeric and 1 & 1/2 cups water. Give 3 whistles and after 3rd whistle keep the flame in low for 5 mins.2-fry 
  3. Open the cooker, heat a pan with oil, temper with jeera, switch off the flame and add red chilli powder. Add it to the cooked dal.3-temper
  4. Stir well and heat again to bring it to boil. The dal should be half mashed and half seen. And adjust water consistency if its too dry.4-boil 
  5. For the poori/ Pakwan, mix maida, salt, jeera, oil well and add water to make a smooth dough. It should not be sticky, it should be a smooth and on tighter side.5-dough 
  6. Keep aside for 15 mins and again knead to make it smooth. Make equal sized balls out of it.
    6-balls
  7. Roll each to thick pooris. Prick well everywhere with a fork to prevent puffing. Roll everything and repeat the same.7-roll 
  8. Heat oil in kadai and put the flame to low. Drop the poori one at a time and cook in low flame or medium flame, until the bubble ceases. At no point, the flame should be high. The poori should not puff and it should be super crisp like Papdi. So cook for long time in low flame to ensure the colour remains golden, yet the poori turns crisp.8-fry 

Serve with generous dash of sweet chutney, green chutney and chopped onions along dal and pakwan.

dal-pakwan-recipe

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Filed Under: BREAKFAST MENU, DAL RECIPES

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Reader Interactions

Comments

  1. Sangeetha Nambi

    November 9, 2014 at 6:45 am

    Super tasty dish, love it ! Have a doubt why the ingredient's header says "grilled veg….." Is it a typo ?!

    Reply
  2. Divs

    November 9, 2014 at 8:38 am

    Mmm Sindhi's really know how to eat. I can imagine how this delicious combo of dal + chat chutneys and crunchy pooris would make for a yummy meal! have to try real soon.

    Reply
  3. Deepa N

    November 9, 2014 at 8:59 am

    Yes , I agree with you 🙂

    Reply
  4. Deepa N

    November 9, 2014 at 9:24 am

    This comment has been removed by the author.

    Reply
  5. Deepa N

    November 9, 2014 at 9:28 am

    Excellent clicks, good presentation 🙂

    Reply
  6. Ambika

    November 9, 2014 at 10:51 am

    hi raks

    Reply
  7. Raks anand

    November 9, 2014 at 11:19 am

    Yeah typo, edited now 🙂

    Reply
  8. Durga Karthik.

    November 9, 2014 at 12:48 pm

    Have never tried Sindhi food.And a best option to finish my Channa dal before my India visit.Thanks.

    Reply
  9. Niloufer Riyaz

    November 9, 2014 at 12:59 pm

    Bought back memories! long time since I made this ! absolutely delicious!!

    Reply
  10. Hema Srivastava

    November 10, 2014 at 7:02 am

    tasty,tasty

    Reply
  11. Anjali Swaroop Kiran

    November 13, 2014 at 7:26 am

    Raks it's really time to change tat kadai it too wore out and over used, using tat kadai for cooking food even is unhealthy. So trash it soon. By the way good recipe keep going.

    Reply
  12. Raks anand

    November 13, 2014 at 7:28 am

    Its not non stick, its indolium used for deep frying alone, that's why it looks like that 🙂 Anyways thank you for your feedback. I will try to find a new one before changing it.

    Reply
  13. sujatha thamby

    November 14, 2014 at 8:50 am

    Hi Raks,
    Tried it…..YUMMMMYYY!!! My family loved it.Thank you.
    tomorrow I'm going to try baked aubergine….will let u know tomorrow

    Reply
  14. sujatha thamby

    November 14, 2014 at 8:50 am

    Hi Raks,
    Tried it…So YUMMMMMMYYYY!!! My family loved it.
    Thank you for a precise post and perfect pic…..
    My recipe for tomorrow is baked aubergine.will give u the feedback tomorrow

    Reply
  15. gauri thakar

    November 23, 2014 at 4:54 am

    Hi
    Veryy nice receipe
    can i suggest smth
    in puri add little bit of besan and sooji

    Reply
  16. Hema Srivastava

    August 24, 2015 at 4:53 am

    yum yum

    Reply
  17. Adesara Sweta

    September 28, 2016 at 11:58 am

    i tried it today its super delicious… my family totally loved it….

    Reply
  18. swati m

    June 29, 2017 at 3:53 pm

    Once I went to a marriage, there I tasted this for the very first time. I was looking for the recipe. Thanks for posting.

    Reply
  19. Bharathi

    September 18, 2018 at 11:30 am

    Wow Raks, am big fan of you and tried many recipes from your post. Thanks for awesome recipe again��

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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