Name: Sindhi Dal Pakwan
Prep time: 20 min
Cook time: 30 min
Total time: 170 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Split Bengal Gram, soaked for 2 hours; ¼ tsp Ground Turmeric, divided for dal and pakwan; ¾ tsp Salt, divided; ½ tsp Cumin Seeds, for dal tempering; 1 Green Chili Pepper, slit; 5 Curry Leaves; ¼ tsp Dried Mango Powder, for dal; ¾ cup All-Purpose Flour, maida, for Pakwan; ¼ tsp Carom Seeds, ajwain, crushed, for Pakwan; 1 tbsp Ghee, melted, for pakwan dough; as needed Cooking Oil, for deep frying pakwan; ½ Onion, finely chopped, for garnish; 1½ tbsp Tamarind Chutney, sweet chutney; 1½ tbsp Green Chutney, spicy mint-coriander base

2 hr 50 mintotal

50 min hands-on2 hr hands-off

Prep 20 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Cook the Dal: Drain the soaked chana dal. Pressure cook it with the water, a portion of the turmeric, and salt for 3-4 whistles. The dal should be completely soft but still hold its shape (not a paste).
Temper the Dal: Heat a little oil in a pan. Add the cumin seeds, curry leaves, and green chillies. Sauté for 10 seconds. Pour this over the boiled dal. Add the amchur powder and mix gently.
10 sec
Make the Pakwan Dough: In a wide bowl, mix the maida, ajwain, the remaining turmeric, and salt. Add the melted ghee and rub it into the flour.
Gradually add cold water and knead into a stiff, tight dough. Cover and rest for 15 minutes.
15 min
Shape the Pakwan: Divide the dough into small balls. Roll them out into very thin circles (like large puris).
Crucial Step: Pierce the rolled pakwans all over with a fork. This prevents them from puffing up in the oil, ensuring they fry completely flat and crispy like a cracker.
Heat the oil in a wide kadhai on a medium-low flame. Gently drop a pakwan into the oil.
Fry patiently on medium-low heat, pressing down gently with a slotted spoon, until it is completely golden brown and crispy on both sides (about 4-5 minutes per pakwan). Drain on paper towels.
4–5 min
Serve: Place a crispy Pakwan on a plate. Serve the hot Chana Dal in a bowl alongside.
To eat, break a piece of the pakwan, spoon the dal over it, and top generously with the chopped onions, sweet chutney, and green chutney.

How to tell it's done

A shattering, intensely crunchy, flaky flatbread paired with soft, savory lentils and sharp, tangy, wet chutneys.

Getting it right

Tip

The dal should look like distinct yellow beads swimming in a mildly spiced broth, never a thick mush. Pricking the pakwan with a fork is absolutely mandatory.

What to serve it with

A leisurely Sunday morning breakfast for Sindhis everywhere. Serve it hot and fresh.

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Ingredients