Dal Pakwan Recipe

Dal pakwan is one of the most famous Sindhi breakfast recipes. It is a combination of two components. Cooked chana dal with toppings is served with crispy fried bread known as pakwan.

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Course: Breakfast, curry, dal

Cuisine: Indian, indian cuisine

Keyword: chana dal, dal, dal pakwan, dal recipe

Prep Time: 10

Cook Time: 30

Servings:

Calories: 159kcal

Author: Rekha Kakkar

Equipment

pressure cooker

Ingredients

1 cup chana dal soaked 1 hour
4 cup water
1 tablespoon Ghee
1 tablespoon ginger chopped
¼ cup onion chopped
2 green chilli chopped
1 cup Tomato pureed
½ teaspoon turmeric haldi
¼ teaspoon Kashmiri red chilli powder
1 pinch asafoetida / hing
¾ teaspoon salt

For Tadka/Tempering

1 tablespoon ghee
1 sprig curry leaves

For Serving

¼ teaspoon Red chilli powder
¼ teaspoon Mango powder
1 tablespoon Tamarind chutney optional
1 teaspoon Sev

Instructions

Cooking Chana Dal

Wash Chana dal 2-3 times and soak it for one hour.
Heat one tablespoon ghee in a pressure cooker.
Add hing/asafoetida and chopped onion. Also, add chopped green chillies and ginger.
Saute till onion change colour to pink and become translucent.
Add turmeric red chilli powder and salt. Stir and add tomato puree.
Cook tomato puree for 5-6 minutes on medium heat. Stir it in between and add washed and drained Chana dal.
Add 4 cups of water and cover with pressure cooker lid with weight on.
After one whistle reduce the heat. Pressure cook it for 3 whistles.
Allow the pressure to release naturally and open the lid.
Mix and mash Chana dal slightly but make sure the grains remain separate and it should not be completely mashed.

Make Tadka

For tempering of the dal heat ghee and add cumin seeds.
When cumin starts to splutter add curry leaves and pour this hot tempering over dal and mix.
Chana dal for dal pakwan is ready.

To Serve

Pour Chana dal in a bowl. Pour a couple of tablespoons of tamarind chutney, green chutney, red chilli powder and sev.

Video

Notes

Chana dal has is not completely mashed in this dish but it should be well cooked.
If you do not have a pressure cooker you can also cook the dal in the pan.
This Chana dal recipe can be made in the instant pot.
The chana dal should be cooked nicely but should not be too mushy.
The addition of sev as garnish is not traditional but we love it so I have added that.
You can make it vegan by replacing ghee with vegetable oil of your choice.

Storage: Leftovers can be stored in an airtight glass bowl for uptown 2 days. You can Chana dal it ahead of time and it stays good in the fridge for 2 days and in the freezer for 6-7 weeks.
If you freeze it first shift the container in the fridge side and allow it to thaw in the fridge and then reheat in the microwave or pan.

Serving Suggestions: As a Sindhi breakfast Chana dal garnished with green chutney, tamarind chutney and red chilli powder is served with pakwan. But you can serve Chana dal with steamed rice, jeera rice, paratha or even toasted bread.

Nutrition