Dal Pakwan Recipe – A Royal Sindhi Breakfast

Crispy, golden pakwan served with spiced chana dal and topped with tangy chutneys Dal Pakwan is a classic Sindhi breakfast that feels like a feast! It combines the wholesomeness of lentils with the crunch of deep-fried puris, garnished with chutneys, onions, and coriander.

In this post, you’ll learn how to make both components from scratch and trust us, it’s worth the effort. For premium-quality spices and lentils, visit indianspicecart.com to bring authentic flavor to your kitchen.

What is Dal Pakwan?

Dal Pakwan is a traditional Sindhi breakfast dish that pairs crispy deep-fried flatbreads (pakwan) with a flavorful, mildly spiced chana dal (split Bengal gram) curry. It’s topped with onions, chutneys, and fresh coriander, making it a complete and satisfying meal crunchy, soft, tangy, and spicy all in one bite.

Part 1: Chana Dal (Lentil Curry)

Ingredients:

• 1 cup chana dal (split Bengal gram)

• 3 cups water (for pressure cooking)

• 1–2 green chilies, finely chopped

• ½ tsp turmeric powder

• ½ tsp red chili powder

• 1 tsp cumin seeds

• 1 tsp amchur powder (dry mango powder)

• ½ tsp garam masala (from indianspicecart.com)

• Salt to taste

• 1 tbsp oil or ghee

• Fresh coriander leaves, chopped (for garnish)

• Chopped onions (for serving)

Instructions:

1. Soak the chana dal for 1–2 hours, then drain.

2. In a pressure cooker, add dal, water, turmeric, and salt. Cook for 3–4 whistles or until dal is soft but not mushy.

3. In a small pan, heat oil or ghee. Add cumin seeds and chopped green chilies. Let them sizzle.

4. Add red chili powder, amchur powder, and garam masala. Pour this tempering over the cooked dal.

5. Simmer for 5 minutes until flavors are well combined. Adjust consistency with a little water if too thick.

Part 2: Pakwan (Crispy Fried Flatbread)

Ingredients:

• 1 cup all-purpose flour (maida)

• 2 tbsp semolina (sooji)

• ½ tsp carom seeds (ajwain)

• Salt to taste

• 1 tbsp oil (for dough)

• Water (to knead)

• Oil for deep frying

  
  

Instructions:

1. Mix maida, semolina, ajwain, salt, and oil in a bowl. Add water gradually and knead into a firm dough.

2. Cover and let it rest for 15–20 minutes.

3. Divide into small balls and roll into thin discs. Prick the surface with a fork to prevent puffing.

4. Heat oil in a kadai. Fry pakwans on medium heat until golden and crisp. Drain on paper towels.

Serving Dal Pakwan:

1. Place a crispy pakwan on a plate.

2. Top with a generous scoop of hot chana dal.

3. Garnish with chopped onions, coriander, tamarind chutney, and green chutney.

4. Sprinkle with chaat masala or lemon juice for a zesty finish.

Tips & Variations:

• Dal consistency matters – it should be thick, not runny.

• Add mint chutney or sweet tamarind chutney for extra depth.

• You can also top with sev or crushed papdi for crunch.

• All your spices including ajwain, garam masala, and more are available fresh at indianspicecart.com!

Dal Pakwan is more than just breakfast it’s a celebration on a plate. Crisp, hearty, and bursting with spice, it’s perfect for weekend brunches or festive mornings. Try this traditional Sindhi dish and enjoy the symphony of textures and flavors.

For premium lentils and authentic Indian spices, visit indianspicecart.com your pantry’s best friend.