Sindh Ji RasoiA taste of home, preserved← Back to the recipe tableDal Pakwan
Breakfast · Sindhi
Dal Pakwan
from the Sindhi table.
Crispy pakwan with a three-dal preparation, chutneys and the generous garnishes that make this Sindhi breakfast a celebration.
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Written recipe
A recipe to
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Written recipe adapted from Sindh Ji Rasoi: Treasures of Sindhi Cuisine.
Ingredients
- 1/4 cup chana dal, soaked for 2 to 3 hours
- 1/4 cup moong dal, soaked for 1 hour
- 1/4 cup whole green moong, soaked for 2 to 3 hours
- Green chillies, turmeric, red chilli powder, amchur and salt
- 1 cup all-purpose flour, ajwain, cumin and baking soda
- 4 tbsp oil for moin, plus oil for frying
- Green chutney, khati-mithi chutney, onion, coriander and garnishes
Method
- Mix the pakwan dough ingredients, knead into a firm dough and rest for 15–20 minutes.
- Roll small portions into thin ovals, prick them and fry until puffed and golden.
- Cook the three soaked dals separately until soft, then season and combine in equal portions.
- Serve the dal with pakwan, chutneys, chopped onion, coriander and the book's suggested garnishes.