Sindhi Dal Pakwan Recipe – A Delicious Sindhi Breakfast
Indulge in the authentic flavors of Sindhi cuisine with this delightful Sindhi Dal Pakwan recipe. Dal Pakwan is a beloved Sindhi breakfast dish, combining the richness of spicy, flavorful chana dal with crispy pakwan, or puris. This savory dish is perfect not only for breakfast but also as a fulfilling lunch or dinner option. Here’s how you can recreate this traditional Sindhi delicacy at home with our detailed, step-by-step recipe.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 cup |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Red Chilli powder | 1/4 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Sugar | 1/2 teaspoon |
| Salt | To taste |
| Ghee | 1 tablespoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Green Chillies, slit | 2 |
| Curry leaves | 1 sprig |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 275 kcal |
| Carbohydrates | 40g |
| Protein | 12g |
| Fat | 7g |
| Fiber | 8g |
| Iron | 10% DV |
| Calcium | 4% DV |
Instructions
| Step | Instruction |
|---|---|
| 1 | Soak the Dal: Begin by thoroughly washing the chana dal. Soak it in water for at least 4 hours or, for best results, overnight. This soaking helps the dal cook evenly and develop a soft texture. |
| 2 | Cook the Dal: After soaking, drain the water from the dal. Place the chana dal in a pressure cooker along with 2 cups of fresh water. Add salt, sugar, turmeric powder, garam masala, and amchur powder. Secure the lid and cook the dal on high heat for about 4 to 5 whistles. |
| 3 | Simmer and Set: Once you’ve achieved 4-5 whistles, lower the heat to a gentle simmer and let the dal cook for an additional 5 minutes. Turn off the heat and allow the pressure to release naturally. This method helps the chana dal grains remain soft yet distinct, ideal for a perfect Dal Pakwan texture. |
| 4 | Prepare the Tempering: In a small tadka pan, heat the ghee over medium heat. Add the cumin seeds, allowing them to crackle for a few seconds. Follow with the slit green chillies and curry leaves, sautéing for just a few moments until aromatic. Finally, add the asafoetida and turn off the heat. |
| 5 | Assemble the Dal Pakwan: Pour this fragrant tempering over the cooked chana dal, stirring gently to incorporate. Taste and adjust salt if needed. |
| 6 | Serve: Serve the warm Sindhi Chana Dal alongside crispy pakwan (a traditional Sindhi deep-fried flatbread) for a fulfilling meal. This dish can be enjoyed for breakfast, lunch, or dinner, with additional garnishes like chopped onions and green chutney if desired. |
Sindhi Dal Pakwan is not only a beloved breakfast treat but also a delightful experience in the balance of flavors, with the tanginess of amchur, the warmth of garam masala, and the subtle sweetness of sugar. Enjoy this meal with family and friends and experience a piece of Sindhi culinary heritage in every bite.
