Cook's Hideout: Dal Pakwan

May 17, 2013

Dal Pakwan

Blogging Marathon# 28: Week 3/ Day 1
Theme: Sindhi Dishes
Dish: Dal Pakwan
My theme for this week's BM is "Sindhi dishes" and I'm going to start it off with a very indulgent Sindhi dish, 'Dal Pakwan'. Traditionally this is served for breakfast, I have to say it is very a filling breakfast that one might skip lunch after having this. 
It has 2 main components, dal & pakwan and served with green chutney, tamarind chutney, sliced onions and fried green chilies. Chana dal is used to make the delicious dal. Pakwans are deep fried unpuffed puris that are dunked in the dal and relished along with all the accouterments. The taste was just awesome, it was like explosion of flavors and textures in the mouth.
I referred to Vaishali's, Alka's & Tarla Dalal's recipes and came up with a recipe that is a combination of all three sources. Here's how I made the dish:
For Dal:
Chana dal - 1cup, soaked for 2-3 hours
Onion - 1 large, finely chopped
Green chilies -2, slit
Tomatoes - 2, chopped
Cumin seeds - 1tsp
Ground coriander - ½tsp
Ground Cumin - ½tsp
Red chili powder - ½tsp
Turmeric - ½tsp 
Garam masala - ¼tsp
Cilantro - 2tbsp, finely chopped
Salt - to taste

  • Heat 2tbsp ghee or oil in a pressure cooker; add cumin seeds and once the seeds start to splutter, add onions and green chilies. Cook until onions turn translucent.
  • Next add chopped tomatoes and cook until mushy. Add all the dry masalas, cook for 1 minute.
  • Add the soaked chana dal along with 1 cup of water. Cook for 1-2 whistles. Dal should be cooked until tender but should retain its shape. Keep the dal warm for serving.
For Pakwan:
All purpose flour - 1cup
Atta (Wholewheat flour) - ½cup
Salt - to taste
Cumin seeds - ½tsp

  • Combine all the ingredients and form a stiff dough like poori dough. Cover and set aside for 15minutes.
  • Divide the dough into small lemon size balls and roll them out into 5-6" circles. Prick the circles with a fork.
  • Deep fry the dough circles on medium flame until golden and crispy. Remove on to paper towel lined plate. Repeat with the remaining dough.
Other Ingredients:
Green Chutney (Mint-Cilantro Chutney)
Sweet Chutney (Date-Tamarind Chutney)
Chopped Onions
Fried Green Chilies (I didn't have these)

To Serve:
Place dal in a bowl and drizzle with the chutneys and the other toppings. Serve with pakwan and ENJOY!!
Lets check out what my fellow marathoners have cooked today for BM# 28.


  1. Looks too good, I love this dish, even though we don't make it very often, still it is a favorite with all of us.good job with it and glad you enjoyed it.

  2. Looks too good, I love this dish, even though we don't make it very often, still it is a favorite with all of us.good job with it and glad you enjoyed it.

  3. I've had this so many things at my Sindhi friends place and I absolutely adore it. Looks so good!

  4. Wow pavani, you make them look so delicious..when Vaishali treated us this for breakfast, all of us were going gaga over was so delicious. What felt so typically unique is the way we have to eat all of it in one shot, dal, chutney, onions and chilies!'s really like a volcano in your mouth..beautiful pictures!

  5. Even am planning to make dal pakwan since a long,but yet to do at home..Super filling breakfast.

  6. Sounds delicious,wonderful clicks..

  7. Looks delicious. I didn't realize until now that they were served with chutneys and onions like a chaat item.

  8. very tempting breakfast dish. wish i could grab it for breakfast tomorrow.

  9. very filling breakfast...but looks oh so delicious!

  10. I ate it for the first time at Vaishali's place and was sold for this dish, this looks delicious

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  12. Lovely pictures Pavani..The combo is very filling for sure!

  13. that is delicious looking.. am learning so many dishes from the sindhi region from this marathon,... great, yet simple recipes... thanks for sharing..
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  14. A very flavourful and delicious dish. Nice clicks Pavani.

  15. I made this from Alka's blog years ago and then tasted the authentic version in our Ahmadabad meet.I loved it and Srivalli has captured the taste so well in her comment :)


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