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.

Sindhi Dal Pakwan

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

  1. Wash the chana dal and soak it in water for 30 minutes. Drain the water after soaking.
  2. 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.
  3. Heat oil in a pan and add cumin seeds. Once the seeds crackle, add the chopped onions and sauté until they turn golden brown.
  4. Add the chopped tomatoes, green chili, and grated ginger. Cook until the tomatoes are soft and the oil separates.
  5. Add red chili powder, garam masala, and salt to the tomato mixture. Mix well and cook for a few minutes.
  6. Add the cooked dal to the tomato mixture and simmer for 5-10 minutes. Adjust the consistency by adding water if needed.
  7. Garnish with fresh coriander leaves.
  8. 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