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Sindhi Dal Pakwan recipe (दाल पकवान)

Spicy Sindhi Breakfast Recipe with Kathiyawadi Twist

Features:
  • Spicy
Cuisine:

Dal Pakwan an easy and mouthwatering breakfast recipe. Dal pakwan can be described in English something like Crispy savoury bread with sweet and sour lentil soup.

Ingredients

  • For Dal:

  • For Pakwan (Puris):

  • For Tomato Chutney (Tari)

  • For Imli Chutney:

Directions

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Dal Pakwan an easy and mouthwatering breakfast recipe. Dal pakwan can be described in English something like Crispy savoury bread with sweet and sour lentil soup.

My grandfather and dad often tells us that today’s breakfast usually consists of toasts, bread butter jam or kellogs with tea or coffee. Where as they are fond of Fafda, Jalebi, Dal Pakwan, etc. I had Dal Pakwan many times outside with my friends and I really love them. Today when my Grandpa and my dad visited us, thought of cooking them one of our favourite breakfast Dal Pakwan.

The main magical ingredient which I used in my Dal Pakwan is “Tari” what we call it as a Tomato chutney with lots of Red chillies in it.

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Step 1
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For Pakwan:

Mix the flours, cumin seeds and salt with enough water to make a stiff dough. Knead well. Divide the dough into 15 portions. Roll out each portion into rounds of 125 mm. (5″) diameter. Prick all over with a fork.

Step 2
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Heat the oil in a kadhai and when hot, add the pakwans one at a time. Deep fry until golden brown over medium heat till they are crisp and golden brown. Remove with a slotted spoon and drain on absorbent paper. Repeat for the remaining pakwans.

Step 3
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For Dal:

Clean, wash and soak the Bengal gram for 1 hour in warm water. Drain and keep aside.

Step 4
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Heat the oil in a saucepan, add cumin seeds, asafoetida, turmeric powder and red chilli powder. Fry for 1-2 minutes.

Step 5
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Add boiled split bengal gram (chana dal). (Chana dal should not be overboiled). Add Coriander powder, salt and garam masala. Boil for 5 minutes until dal comes to thick consistency. If required add some water to adjust consistency of Dal.

Step 6
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Tomato Chutney (Tari):

Tari is the most important part of making Dal Pakwan. As we dont add any taste enhancer or masalas in Dal or Pakwan, we use Tomato Chutney which Gujaratis call it as “Tari” (तरी).

Soak dry red chillies for half an hour in warm water.

Step 7
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Grind together all ingredients except oil. Add little salt while grinding.

Step 8
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Heat oil in a saucepan. Add cumin seeds, red chilli powder and saute for 1 minute. Add tomato paste which we prepared in previous step. Adjust salt as per taste and add 2-3 tbsp water. Boil for 3-4 minutes.

Step 9
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Imli Chutney:

Boil 1/2 cup water with Tamarind, Dates and Jaggery for 5-7 minutes until everything mixes together.

Step 10
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Once done sieve the mixture. Add Red chilli powder, coriander powder and salt as per taste.

Step 11
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Serve the hot dal with the pakwans, onions, tari and imli chutney.

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Rajkot Style Chapdi Undhiyu recipe (चापड़ी उंधियु बनाना सीखिए)
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Ingredients

Adjust Servings:
For Dal:
1 cup Split Bengal Gram (चना दाल)
1 tbsp red chilli powder (लाल मीर्च)
1/2 tsp Coriander Powder (धनीया पाव्डर)
1/4 tsp Asafoetida (हिंग)
1 tsp Cumin seeds (जीरा)
1/2 tsp Garam Masala (गरम मसाला)
1/2 tsp Turmeric powder (हल्दी)
as per taste Salt (नमक)
2 tbsp Oil (तेल)
For Pakwan (Puris):
2 cups plain flour (मेदा)
1 cup wheat flour (गेहु का आटा)
1 tsp Cumin seeds (जीरा)
as per taste Salt (नमक)
for deep frying Oil (तेल)
For Tomato Chutney (Tari)
1 Tomato large (टमाटर)
15 garlic cloves (लेहसुन)
1/2 tsp Cumin seeds (जीरा)
1/2 inch ginger (अदरक)
6 pcs dry red chillies soaked (सुखी लाल मीर्च)
1/2 cup Oil (तेल)
as per taste Salt (नमक)
For Imli Chutney:
1/4 cup tamarind pulp (ईमली)
1/2 cup dates soaked (खजुर)
1/2 cup jaggery (गुड)
1/2 tsp red chilli powder (लाल मीर्च)
as per taste Salt (नमक)
1/4 tsp Coriander Powder (धनीया पाव्डर)

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previous
Rajkot Style Chapdi Undhiyu recipe (चापड़ी उंधियु बनाना सीखिए)

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