Dal Pakwan

Dal Pakwan is a beloved Sindhi dish featuring a flavorful lentil curry (dal) served with crispy, deep-fried flatbreads (pakwan). The dal, prepared with chana dal and aromatic spices, offers a rich, comforting taste, while the pakwan, crispy and savory, complements it perfectly. The dish balances the hearty goodness of the lentils with the delightful crunch of the fried bread, creating a harmonious blend of textures and flavors—a delightful combination that’s often enjoyed during breakfast or as a snack.

Here’s a detailed recipe for you:

Ingredients:

For Dal (Lentil Curry):

• 1 cup chana dal (split Bengal gram)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2-3 green chilies, finely chopped
• 1-inch piece of ginger, grated
• 4-5 cloves of garlic, minced
• 1/2 teaspoon garam masala
• 1/2 teaspoon coriander powder
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

For Pakwan (Crispy Flatbreads):

• 1 cup all-purpose flour
• 1/2 teaspoon carom seeds (ajwain)
• 1/2 teaspoon cumin seeds
• Salt to taste
• Water for kneading
• Oil for frying

Instructions:

For Dal:

1. Rinse the chana dal thoroughly and soak it in water for about 30 minutes.
2. In a pressure cooker, add the soaked dal along with turmeric powder, salt, and enough water to cover the dal. Pressure cook until the dal is soft and cooked well (usually takes about 2-3 whistles).
3. In a separate pan, heat oil. Add cumin seeds and mustard seeds. Once they splutter, add chopped onions and sauté until they turn golden brown.
4. Add chopped tomatoes, green chilies, grated ginger, and minced garlic. Cook until the tomatoes are soft and the mixture becomes aromatic.
5. Add red chili powder, coriander powder, and garam masala. Mix well and cook for a couple of minutes.
6. Pour the cooked dal into this mixture, stirring thoroughly. Adjust the consistency by adding water if needed. Simmer for 5-10 minutes. Garnish with fresh coriander leaves.

For Pakwan:

1. In a mixing bowl, combine all-purpose flour, carom seeds, cumin seeds, salt, and knead it into a stiff dough using water.
2. Divide the dough into small portions and roll each portion into a thin circle (like a puri).
3. Prick the flattened dough with a fork to prevent puffing while frying.
4. Heat oil in a pan for deep frying. Fry the flattened dough circles (pakwan) until they turn golden brown and crispy on both sides. Remove and place them on paper towels to drain excess oil.

Serving:

1. Serve the prepared dal in a bowl, garnished with fresh coriander leaves.
2. Accompany it with crispy pakwan.
3. To eat, break off a piece of pakwan and scoop up some dal to enjoy the combination of flavors and textures.

Additional Tips:

• You can adjust the spices in the dal according to your taste preferences.
• Serve dal pakwan with tamarind chutney or mint chutney for added flavor.

This dish is a delightful blend of crispy and savory, perfect for breakfast, brunch, or as a satisfying snack!