Daal Pakwan, a traditional Sindhi breakfast dish

Daal Pakwan Recipe

🍛 Servings: 4

⏱ Prep Time: 20 minutes

🍳 Cook Time: 40 minutes

🧾 Total Time: 1 hour

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🫘 Ingredients

For the Chana Dal (Daal):

• 1 cup chana dal (split Bengal gram)

• 3 cups water

• 1 tsp salt (adjust to taste)

• ½ tsp turmeric powder

• 1 tsp cumin seeds

• 1 tsp coriander powder

• ½ tsp red chili powder

• 1 tbsp oil or ghee

• 1–2 green chilies (finely chopped)

• 1 tbsp ginger (grated)

• 1 tbsp coriander leaves (for garnish)

For the Pakwan (Crispy Flatbread):

• 1½ cups all-purpose flour (maida)

• 2 tbsp semolina (sooji/rava) – for extra crunch

• ½ tsp carom seeds (ajwain)

• ½ tsp cumin seeds

• 1 tsp salt

• 2 tbsp oil (for the dough)

• Water – as required to knead dough

• Oil – for deep frying

For Garnish and Serving:

• 1 onion, finely chopped

• 1–2 tbsp tamarind chutney (imli chutney)

• 1–2 tbsp green chutney (mint-coriander)

• Fresh coriander leaves, chopped

• Optional: sev, chopped tomatoes, or a squeeze of lemon

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🔪 Instructions

Step 1: Prepare the Chana Dal

1. Wash and soak chana dal for 1–2 hours.

2. In a pressure cooker, add soaked dal, 3 cups water, salt, and turmeric.

3. Pressure cook for 2–3 whistles or until the dal is soft but not mushy.

4. In a pan, heat 1 tbsp oil/ghee. Add cumin seeds. Let them splutter.

5. Add grated ginger and green chilies. Sauté for a few seconds.

6. Add red chili powder and coriander powder. Stir.

7. Add the cooked dal. Simmer for 5–7 minutes. Adjust consistency with water if needed.

8. Garnish with chopped coriander. Set aside.

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Step 2: Prepare the Pakwan

1. In a mixing bowl, add flour, semolina, carom seeds, cumin seeds, salt, and oil.

2. Mix well. Slowly add water to knead a firm dough.

3. Cover and rest for 15 minutes.

4. Divide the dough into small balls. Roll each ball into a thin disc (like a poori).

5. Prick with a fork to prevent puffing.

6. Heat oil in a deep pan. Fry pakwans on medium heat until golden and crispy.

7. Drain on paper towels.

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Step 3: Assemble and Serve

1. Place a crispy pakwan on a plate.

2. Spoon hot chana dal on top.

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

4. Optionally top with sev or tomatoes and squeeze some lemon juice.

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✅ Tips

• Don’t overcook the dal; it should hold shape.

• Pakwan dough must be stiff for crispiness.

• Can be made ahead – daal and chutneys can be stored for a day or two.