Sindhi Dal Pakwan
Sindhi Dal Pakwan is a traditional Sindhi dish consisting of dal (lentil curry) served with crispy fried flatbreads called pakwan. This dish is a popular breakfast or brunch item in Sindhi cuisine.
Ingredients
- 1 cup chana dal (split Bengal gram lentils)
- 1/2 teaspoon turmeric powder
- Salt to taste
- 3 cups water
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 green chili, finely chopped
- 1 teaspoon ginger, grated
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Fresh coriander leaves for garnish
- 4 pieces of pakwan (crispy fried flatbread)
Instructions
- Wash the chana dal and soak it in water for 30 minutes. Drain the water after soaking.
- In a pressure cooker, add the soaked dal, turmeric powder, salt, and 3 cups of water. Pressure cook for 4-5 whistles or until the dal is soft and well-cooked.
- Heat oil in a pan and add cumin seeds. Once the seeds crackle, add the chopped onions and sauté until they turn golden brown.
- Add the chopped tomatoes, green chili, and grated ginger. Cook until the tomatoes are soft and the oil separates.
- Add red chili powder, garam masala, and salt to the tomato mixture. Mix well and cook for a few minutes.
- Add the cooked dal to the tomato mixture and simmer for 5-10 minutes. Adjust the consistency by adding water if needed.
- Garnish with fresh coriander leaves.
- Serve the dal with crispy pakwan and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 15g
- Fat
- 8g
Supplies
Pressure cooker Pan Serving bowls
Tools
Knife Cutting board Cooking spoon
Serving suggestions
Sindhi Dal Pakwan is best served hot and fresh. It pairs well with a side of tangy tamarind chutney or mint-coriander chutney.
Tips & tricks
For extra crispiness, you can double-fry the pakwan by frying them once, letting them cool, and then frying them again before serving.
Cost
$8