Dal Pakwaan is a most popular breakfast dish in the Sindhi community. Flat crisp flavored bread (pakwaan) served with a spicy dal is a very unique combination for breakfast.
I have been wanting to have Dal Pakwaan for some time now. Dal Pakhwaan was a regular thing in India for me. It is very popular and widely available in restaurants. There are specific places in Mumbai that offer it. Also in Pune that has a prominent presence of Sindhi community in the suburbs and l enjoyed it there. But now Dal Pakhwaan is a once in a blue moon dish :) and today is that blue moon ;)
Dal Pakhwaan is very easy to make and can be made in 2hrs flat with some prep. I don’t really say that my recipe is authentic,but it has my unique twist and is very much adapted to my taste.
Originally the dal is served with garnishing of chopped onions, green chutney and sweet chutney. I didn’t have dates (edible), so I let it pass. Used only green coriander chutney and ginger juliennes. Also the Pakhwaan is slightly bigger than the ones I made. I was in a mood to have a identical look to my Pakhwaan so used the biggest cookie cutter that now makes the pakhwaan look smaller. Size perhaps don’t matter, in food only taste matters!
Sharing my way of making The delicious dal Pakhwaan using a recipe shared by a friend but with my special touch.
Dal Ingredients (serves 2)
120gm Bengal gram /channa dal washed soaked for 2-3hrs
1 inch finely chopped ginger
1 large tomato chopped
2-3 slit green chilies
1tsp turmeric powder
1/2tsp chilli powder
1tsp garam masala
1/4tsp dry mango powder/amchur
1tsp cumin seeds
Pinch of baking powder
Sea salt as per taste
2TB mustard oil (or any other of your choice)
Chopped cilantro or coriander leaves
1 - In a pressure cooker, add mustard oil. Once it starts to smoke, add cumin seeds and let it crackle.
2 - Tip in chillies and ginger. Sauté until the ginger is light brown.
3 - add chopped tomatoes, salt, chilli powder, turmeric powder and asafoetida. Fry until the tomatoes soften and disintegrate. Splash some water to avoid burning of dry powders (if at all needed)
4 - Drain soaking dal, add in the cooker, mix.
5 - Season with salt, dry mango powder, baking powder and mix.
6 - add water, garam masala and Mix. Close the lid and cook on medium low heat for 20mins. (Note that we don’t have to cook dal to a mushy texture. But tender and the dal should hold its shape)
7 - Once done, let the steam settle down. Open the pressure cooker, mash some of the
dal. The dal is usually a thick consistency. You may add water as per your liking or if there is extra water, then simmer for few more minutes without the lid to thicken it.
Ingredients for Pakhwaan (serves 2)
150gm all purpose flour
1 tsp crushed carom seeds/ ajwain
Salt as per taste
2TB hot oil
1/4 cup warm water
Oil for deep frying
1 - Mix flour, salt and carom seeds.
2 - Add hot oil (carefully), and dry mix with a spoon. Let it sit for couple of minutes.
3 - Mix flour well until it holds shape.
4 - Add little water at a time and knead to a firm dough. Cover with a damp towel and let it rest for 30mins.
5 - Punch gooseberry size dough, roll to a thin disc. Not very thin. I use a cookie cutter to dice out discs.
6 - Using a fork, prick holes. Roll out all and keep ready
7 - Heat oil to medium.
8 - Fry each disc in medium hot oil until the pakhwan has golden crust. If heat is too high, then it won’t cook through. So fry on medium heat.
9 - Drain out in a colander lined with kitchen towel.
1 - In a blender, add handful of chopped coriander leaves with stem.
2 - Add one green chili, juice of half lemon, salt, chaat masala.
3 - first blend without adding any water. Then add a tablespoon or two of water and blend to a smooth texture.