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It is one of the most famous Sindhi breakfast recipe.  The dal is a simple preparation of chana dal perked up with green chillies, cumin seeds and spice powders; while the pakwan is a deep-fried puri like snack made with a plain flour dough. Enjoy Dal pakwan

  • Preparation time : 20 mts
  • Cooking time :   1 hour
  • Serves :  2 people


----For Dal-----

  • 1/3 cup split Bengal Gram / split Chana Dal
  • 2 tbsp Oil
  • 1/2 cup Onion finely chopped
  • 1 Tomato finely chopped
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • pinch of Hing
  • 1/4 tsp Turmeric powder
  • 1 tsp Red Chilli powder
  • 1/4 tsp Amchur powder

----- For Pakwan / Puri-------

  • 1 1/2 cups Maida
  • 1/4 tsp Cumin seeds
  • 1/2 tsp Black Peppercorns
  • Salt to taste



-----Dal Preparation-----

  • Rinse chana dal in cold water and soak that for 4 hours.
  • After 4 hours put soaked dal along with water in pressure cooker.
  • To that add finely chopped onion and tomatoes, mix well.
  • Now pressure cook dal until 3 to 4 whistles until dal is completely cooked.
  • After dal is cooked, mash it a little bit and add some water to adjust the dal consistency.
  • Put boiled dal to simmer on a medium high heat.
  • After dal comes to a boil, heat up oil in separate skillet on the side.
  • Once oil is hot add mustard seeds, cumin seeds, hing, turmeric powder mix well.
  • Lower down the heat, add red chilli powder and amchur powder to that and mix well.
  • Pour this tempering over boiled chana dal.
  • Add salt to taste and mix well.
  • Turn off the heat and garnish with finely chopped coriander leaves!

-------Pakwan Preparation-----

  • Sieve maida in a mixing bowl.
  • Take cumin seeds and black peppercorns in to mortal and pestle and pound that down to make it in to fine powder.
  • Add powdered mixture in to sieved maida along with some salt to taste.
  • Add water to make it in to stiff dough.
  • Cover and let the dough sit for 30 mts.
  • Take dough and divide dough in small lemon sized balls.
  • With the help of fork make some holes over poori so that it would not puff up after you fry it.
  • Reapeat the same process with the rest of dough.
  • Now deep fry till it gets good golden color.
  • Serve hot with Dal!

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