Sindhi Dal Pakwan Recipe

Sindhi Dal Pakwan
Sindhi Dal Pakwan

Sindhi Dal Pakwan Recipe is a very popular Sunday Breakfast Delicacy in Sindhi’s homes. Chana Dal is served with Crispy and Deep Fried Indian Breads, known as Pakwan. Kids and Adults both likes this breakfast on their holidays.

I have pressure cooked the chana dal or bengal gram to keep the cooking process simple and easy. If you want, you can cook the dal in pan as well, only you need to make sure that dal should not be cooked too mushy and each grain must be separate and yet cooked.

I have already posted Pakwan Recipe step by step and here i will share how to make dal. Usually dal pakwan is served with Green Chutney, Tamarind Chutney and chopped Onions, but it’s your own wish of serving. This chana dal can be served with Chapati, Poori or Rice as well.

Sindhi Dal Pakwan Recipe is a very famous Breakfast of Sindhi Community, but it can be enjoyed as a Snack dish or in Lunch as well. This dal recipe is No Onion and No Garlic Recipe and vegans can too have it.

Dal which is generally served with Sindhi Pakwan is Chana Dal and it should be made thick, creamy and spicy. Pakwan is a deep fried Indian Bread that is simply spiced up with cumin seeds. In order to get proper and crispy unpuffed pakwans, always prick them before frying. It is also important to fry them over medium heat so that it remains crisp for long time.

You can check Pakwan Recipe Here:

Sindhi Pakwan
Sindhi Pakwan

Let’s start making our Dal Recipe. First of all, you need to soak Chana Dal in water at least for 2 hours.Sindhi Dal Pakwan Recipe Step 1Pour the soaked Dal in a pressure cooker.Sindhi Dal Pakwan Recipe Step 2Pressure cook the Dal by adding Salt, Red Chili Powder and Turmeric Powder.Sindhi Dal Pakwan Recipe Step 3When the pressure settles down on its own, open the lid and check the cooked Chana Dal.Sindhi Dal Pakwan Recipe Step 4Heat oil in a saucepan and add Cumin Seeds, Mustard Seeds, Curry Leaves, Green Chilies and Ginger Julienne. Pour this tempering over cooked Dal.Sindhi Dal Pakwan Recipe Step 5Your Dal is ready to serve now.Sindhi Dal PakwanServe it with Sindhi Pakwan and Enjoy.Sindhi Dal Pakwan

How to make Sindhi Dal Pakwan Recipe:

Sindhi Dal Pakwan Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2 cups

Serving Size: 1 cup

Calories per serving: 256

Fat per serving: 8g

Sindhi Dal Pakwan Recipe

Sindhi Dal Pakwan Recipe is a popular Sunday Breakfast in Sindhi homes. Here Chana Dal is served with Crispy and Deep Fried Indian Breads, known as Pakwan.

Ingredients

  • 1 cup Chana dal/ Bengal gram
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds (rai)
  • 2 green chilies, slitted
  • Few curry leaves
  • 1/2 teaspoon ginger julienne
  • Few coriander leaves, finely chopped
  • Salt to taste

Instructions

  1. Rinse & soak the chana dal in water for almost 2 hours. Drain and keep aside.
  2. Heat a pressure cooker and add soaked chana dal, 2 cups of water, 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder and salt to taste.
  3. Mix well and cover the pressure cooker with its lid. Pressure cook dal for 4 whistles and make sure that the grain should cooked yet separate.
  4. Once the pressure settles down on its own, open the lid and check the cooked dal.
  5. Add little water if required and keep aside.
  6. Heat about 1 teaspoon oil in a saucepan and add 1 teaspoon cumin seeds and 1/4 teaspoon mustard seeds. When the seeds starts spluttering, then add few curry leaves, 1/2 teaspoon ginger julienne and 2 slitted green chilies.
  7. Pour this tempering over cooked dal and garnish it with some fine chopped coriander leaves.
  8. Serve this dal with Pakwan along with Green chuntey, Tamarind Chutney and Chopped Onions. You can serve it with Mixed Pickle as well.

Notes

If your dal is cooked too thick, then add 1 cup of water in it, simmer for 7-8 minutes or more on a low flame till dal reaches to a medium consistency. You can add 1/2 teaspoon of dry mango powder (amchur powder) in this dal for more flavors.

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