Sindhi Dal Pakwan Recipe - A Delicious Sindhi Breakfast
Make the Sindhi Dal Pakwan Recipe for weekend and make your breakfast royal and delicious. Serve it along with come chutney, chopped onion and a glass of chai and your family will simply love it.
Sindhi Dal Pakwan is a popular and a royal breakfast dish in Sindhi community. The crisp deep fried Maida Puris (Pakwan) are served with simple Chana dal, garnished with chutney and chopped onion.The Pakwan accompanied with dal is often served in various special occasions and even in regular days for breakfast.
If you like this recipe, you can also try other Dal recipes such as
10 M
45 M
55 M
2 Servings
Ingredients
- 1 cup Chana dal (Bengal Gram Dal)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Garam masala powder
- 1/4 teaspoon Red chilli powder
- 1 teaspoon Amchur (Dry Mango Powder)
- 1/2 teaspoon Sugar
- Salt , as needed For Tadka
- 1 tablespoon Ghee
- 1/4 teaspoon Asafoetida (hing)
- 1 teaspoon Cumin seeds (Jeera)
- 2 Green Chillies , slit
- 1 sprig Curry leaves
How to make Sindhi Dal Pakwan Recipe - A Delicious Sindhi Breakfast
To begin making the Sindhi Dal Pakwan Recipe, wash and soak chana dal in water overnight or for at least 4 hours.
Once soaked, drain the water and cook the chana dal in 2 cups of water in the pressure cooker for a couple of whistles along with salt, sugar, turmeric powder, garam masala and amchur powder.
After a 4 to 5 whistles, turn the heat to low and simmer for another 5 minutes and turn off the heat. Allow the pressure to release naturally. The grains of the chana dal should be soft and yet separate.
Open the lid once the pressure releases completely.
In a small tadka pan, heat ghee over medium heat. Add the cumin and green chilies.Saute for a few seconds, add the curry leaves and asafoetida and turn off the heat.
Pour the seasoning over the Sindhi Chana Dal and serve hot along with Pakwan.
Serve the Sindhi Dal along with Pakwan (Crisp Puris) for breakfast, lunch or dinner.
Shaheen Ali
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'
