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Dal Pakwan

Serves 4
90 minutes
415 Kcal
Dal Pakwan is a Sindhi dish but has made quite an impression outside the Sindhi community. Considering that dal is a pan-Indian concept, Dal Pakwan has become a signature dish at many vegetarian restaurants as it is tasty, a different take on the standard dal curry and reveals the versatility of the humble pulse. A common feature at Sindhi weddings is that you would now be able to prepare the dish yourself. The dish is highly flexible allowing you, the cook, the freedom to choose the dal you wish to use and also leaving the consistency up to your liking. Since the recipe includes no onions, ginger or garlic, it can quickly meet many dietary or religious restrictions. The dal can be served with rice, rotis, or just be had as is. The choice is entirely yours.

Ingredients required for Dal Pakwan

  1. 1 cup chana dal
  2. 2 green chilies
  3. 8 to 10 curry leaves
  4. 1 tsp cumin seeds
  5. Asafoetida
  6. 1/2 tsp turmeric powder
  7. 1/2 tsp red chilli powder
  8. 1 tsp dry mango powder
  9. 1/4 tsp garam masala
  10. 1 tsp sugar
  11. Salt
  12. 2 tbsp ghee
  13. 1 cup maida
  14. 1 cup wheat flour
  15. 1 tsp cumin seeds
  16. 1 tsp salt
  17. Oil

Cooking steps for Dal Pakwan

  1. 1
    Rinse the chana dal three to four times or until the water runs clear.
  2. 2
    It is best to soak the dal for at least a couple of hours before cooking as this would significantly cut down on cooking time.
  3. 3
    After soaking the dal for two hours, drain it and keep it aside.
  4. 4
    In a large pressure cooker, add the dal, two cups of water and a pinch of salt.
  5. 5
    Let the dal cook on low to medium heat for three to four whistles.
  6. 6
    Check the dal. If not soft to the touch, you may need a couple of whistles more.
  7. 7
    Once the lentils are tender, add 1/2 Tsp of turmeric, 1/2 Tsp red chilli powder, 1 Tsp dried mango powder or amchur powder, and ¼ Tsp garam masala.
  8. 8
    At this point, add 1/2 a cup of water, sugar or jaggery to taste and a pinch of salt.
  9. 9
    If you do not wish to add the sweet ingredients, you may skip them entirely.
  10. 10
    Let the dal simmer on a low flame for eight to ten minutes, at least till the raw smell of the masala powders disappears.
  11. 11
    If you need more water, add it while the dal is simmering. You can adjust the consistency of the dal to suit you best.
  12. 12
    While the dal simmers, in a small pan, you need to prepare the tempering.
  13. 13
    To 2 Tbsp of ghee, add 1 Tsp cumin seeds, two slit green chillies, a pinch of asafoetida, and eight to ten curry leaves.
  14. 14
    Saute this for a minute and turn off the flame.
  15. 15
    Add the tempering mixture to the dal, mix and set aside.
  16. 16
    Your dal is ready.
  17. 17
    For the Pakwan
  18. 18
    In a large mixing bowl, take 1 cup of all-purpose flour, 1 cup wheat flour, 1 Tsp carrom seed, 1 Tsp cumin seeds, 1 Tsp crushed black pepper, 1 Tsp salt, and 2 Tsp ghee.
  19. 19
    Mix the dry ingredients thoroughly.
  20. 20
    Slowly add water to the mix and knead until you have a semi-soft dough.
  21. 21
    The dough should be on the harder side as a soft dough would make soft pakawan.
  22. 22
    Cover the dough and leave aside for forty-five minutes to an hour.
  23. 23
    Make small balls of the dough and roll them into discs of eight to ten centimetres.
  24. 24
    Ensure to prick the discs with a fork or a toothpick to stop the pakwan from inflating once it hits the hot oil.
  25. 25
    In a fry pan or kadai, fry the pakwan in small batches in medium-hot oil.
  26. 26
    Fry them until they are golden brown and crisp. Set aside for the excess oil to drain.
  27. 27
    Serve with the prepared dal.
  28. 28
    The dish could be enhanced with a side of chopped raw onions, coriander leaves and chutney.

Shop Ingredients

Dry Mango Powder (1 Tsp)
73
1
50
1
Sugar (1 Tsp)
49
1
48
1
241
1
56
1
70
1
86
1
50
1
238
1
238
1
310
1
Oil
145
1
163
1
161
1
136
1
151
1
151
1
291
1
141
1
730
1
236
1
Wheat Flour (1 cup)
139
1
292
1
486
1
511
1
62
1
77
1
250
1
331
1
434
1
363
1
Red Chilli Powder (1/2 Tsp)
600
1
300
1
Salt (1 Tsp)
27
1
21
1
114
1
22
1
50
1
107
1
58
1
99
1
47
1
83
1
Salt
27
1
21
1
114
1
22
1
50
1
107
1
58
1
99
1
47
1
83
1
Green Chilies (2)
15
1
23
1
182
1
81
1
Turmeric Powder (1/2 Tsp)
66
1
122
1
225
1
Asafoetida
96
1
182
1
92
1
118
1
72
1
91
1
110
1
74
1
126
1
55
1
Garam Masala (1/4 Tsp)
100
1
79
1
88
1
63
1
52
1
90
1
108
1
82
1
82
1
52
1
Ghee (2 Tbsp)
384
1
591
1
297
1
540
1
148
1
635
1
658
1
696
1
129
1
409
1
Cumin Seeds (1 Tsp)
60
1
239
1
104
1
38
1
150
1
90
1
174
1
84
1
226
1
100
1
Chana Dal (1 cup)
85
1
43
1
155
1
86
1
90
1
81
1
75
1
59
1
70
1
140
1
Maida (1 cup)
59
1
35
1
37
1
44
1
55
1
78
1
80
1
63
1
70
1
72
1

FAQs

Can any dal be used to make dal pakwan?

Yes. You can use any dal you wish. The best choice is chana dal as it has a richer consistency, but you can use any dal you have at home and follow the same recipe.

How is dal pakwan eaten?

Usually, dal pakwan is a significant meal. So, it is best served as one. You could also serve the dish as a heavy snack during parties or get-togethers. The recipe is easy to follow, and a good replacement for the standard aalo-puri.

Can the pakwan be stored?

Yes, it can. Since the pakwan is crispy, it can easily be stored in an airtight container for up to a week. However, ensure that you drain any excess oil as this could lead to the pakwan going off.

What can I replace the maida in the dal pakwan with?

The maida helps the pakwan hold shape and taste. However, you could use only wheat flour.

What sides can be served with this dal pakwan?

The best sides for dal pakwan are chutneys or pickles of any sort. Slices of lemon, raw onions or coriander leaves work well too.

How long can you store the dal for?

If you freeze the dal properly, they can sit very long. You can cook the dal in batches, store them and only make the pakwan fresh.