Authentic Sindhi Dal Pakwan with Warm Spiced Chana Dal
Experience the classic Sindhi breakfast favorite featuring crispy, golden-fried flour crackers served alongside a rich, mildly spiced chana dal. Garnished with tangy chutneys and onions, this comforting dish offers an unforgettable contrast of textures and flavors.
70min
Total Time
4
Servings
Sindhi
Cuisine
Recipe
1
Mix all-purpose flour, ajwain, salt, and hot ghee in a bowl, then knead into a stiff dough using water and let it rest for 20 minutes.
2
Pressure cook the soaked chana dal with turmeric powder, red chili powder, and salt for 3 to 4 whistles until tender yet holding shape.
3
Temper the boiled dal with cumin seeds, slit green chilies, and a pinch of asafoetida in hot oil, then simmer for a few minutes.
4
Roll out small portions of the dough into thin circles, dock them thoroughly with a fork, and deep fry until crisp and golden brown to make the pakwan.
5
Serve the hot spiced chana dal topped with chopped onions, coriander, and sweet tamarind chutney alongside the crisp pakwans.
Ingredients
1 cup split Bengal gram (chana dal), washed and soaked for 2 hours
1.5 cups all-purpose flour (maida)
2 tablespoons ghee or oil
1/2 teaspoon carom seeds (ajwain)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin-coriander powder
1/2 teaspoon dry mango powder (amchur)
1 small onion, finely chopped
2 green chilies, slit
Fresh coriander leaves, chopped
Tamarind date chutney for serving
Salt to taste
Oil for deep frying
*This AI-generated recipe may contain inaccuracies.