Dal Pakwan Recipe is a traditional dish from the Sindhi cuisine of Pakistan and India. It is a combination of lentil curry (dal) and fried flatbread (pakwan). The dish is typically made with chana dal, which is a type of split Bengal gram. The dal is cooked with spices and tomatoes to make a thick and flavorful curry. The pakwan, on the other hand, is a deep-fried flatbread that is made from a dough of all-purpose flour, salt, and ajwain seeds. It is a crispy and flaky bread that is typically served on the side with the dal. The bread is usually rolled out into thin circles and deep-fried in oil to a golden brown color. Dal pakwan is a delicious and comforting dish that is perfect for a hearty meal. It is usually served as a breakfast dish, but it can also be enjoyed as a lunch or dinner dish. It is also a staple of Sindhi cuisine and is popular across Pakistan and India.

Here’s a recipe for a simple and delicious Dal Pakwan Recipe

Dal Pakwan Recipe Steps, Ingredients and Nutrition

Dal Pakwan Recipe Ingredients

  • For the dal:
  • 1 cup chana dal (split Bengal gram)
  • 2 cups water
  • 1 tsp turmeric powder
  • Salt, to taste
  • 2 tbsp ghee or oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 2 dried red chilies
  • 4-5 curry leaves
  • 2 green chilies, chopped
  • 1 tsp ginger-garlic paste
  • 2 tomatoes, chopped
  • 2 tbsp coriander leaves, chopped
  • For the pakwan:
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp ajwain seeds (carom seeds)
  • Water, as needed
  • Oil, for frying

Read also: Kanchipuram Idli Recipe

Dal Pakwan Recipe Steps

  1. Rinse the chana dal and soak it in water for at least 1 hour. Drain the water and pressure cook the dal with 2 cups of water, turmeric powder, and salt for 3-4 whistles or until the dal is soft and fully cooked.
  2. Heat the ghee or oil in a pan and add the cumin seeds, mustard seeds, dried red chilies, and curry leaves. When the seeds start to crackle, add the green chilies and ginger-garlic paste and sauté for a few seconds.
  3. Add the chopped tomatoes and cook until they become soft and mushy.
  4. Add the cooked dal to the pan and mash it well with the tomato mixture. Add water as needed to adjust the consistency of the dal. Bring it to a boil and then simmer for 5-7 minutes.
  5. In a separate bowl, mix the all-purpose flour, salt, and ajwain seeds. Slowly add water and knead the dough until it becomes smooth and non-sticky.
  6. Divide the dough into small balls and roll them out into thin circles.
  7. Heat oil in a pan for deep-frying. Gently slide the pakwan into the hot oil and fry them until they turn golden brown and crispy. Drain the pakwan on a paper towel to remove any excess oil.
  8. Serve the hot dal with the fried pakwan on the side. Garnish with coriander leaves.

Note: This recipe is for chana dal, but you can use other lentils such as moong dal or toor dal as well.

Dal Pakwan Recipe Nutrition

Dal Pakwan Recipe is a nutritious and satisfying dish that is high in carbohydrates, proteins, and other essential nutrients. Here are some of the key nutritional benefits of Dal Pakwan:

  • Carbohydrates: The pakwan is made from all-purpose flour, which is a good source of carbohydrates, which provide energy to the body.
  • Proteins: The dal is made from chana dal (split Bengal gram), which is a good source of protein, providing about 12 grams of protein per 100 grams of chana dal.
  • Fiber: Chana dal is a good source of dietary fiber, which is essential for maintaining a healthy digestive system.
  • Vitamins and minerals: The dal contains various vitamins and minerals such as Vitamin C and Vitamin A which are found in tomatoes, Iron, potassium and other minerals.
  • Fat: The dish contains some fat from ghee or oil which is used in cooking, which can provide energy and help the body absorb certain vitamins and minerals.

It’s worth noting that the nutritional value of Dal pakwan can change depending on how it is prepared and the quantity of oil used in frying the pakwan.

Conclusion

In conclusion, Dal Pakwan Recipe is a traditional dish from the Sindhi cuisine of Pakistan and India. It is a combination of lentil curry (dal) and fried flatbread (pakwan). The dal is made from chana dal (split Bengal gram), which is cooked with spices and tomatoes to make a thick and flavorful curry. The pakwan, on the other hand, is a deep-fried flatbread that is made from a dough of all-purpose flour, salt, and ajwain seeds. It is a delicious and comforting dish that is perfect for a hearty meal and is usually served as a breakfast dish. Dal pakwan is a nutritious and satisfying dish that is high in carbohydrates, proteins, and other essential nutrients. It is a good source of protein, dietary fiber, and various vitamins and minerals. However, it is worth noting that the nutritional value of the dish can change depending on how it is prepared and the quantity of oil used in frying the pakwan