Daal Pakwaan is a traditional breakfast dish from the Sindhi Cuisine. Daal is made using split skinless chickpeas and pakwaan which are basically crisp pooris (flatbread), are made using all purpose flour. The cooked daal is then garnished with a few aromatic spice powders to give it a tempting flavour. This authentic and absolutely tempting dish had my entire family hooked at the very first bite!
Well, few months back, before the lockdown, I had the chance to learn this dish from the author of a Sindhi cookbook herself. For years I was in awe of this dish, and once when I had it at a food stall during an exhibition, I instantly knew that it wasn’t authentic. Naturally, when you have heard a lot about some dish, you expect it to be delicious in it’s own way! And when it is sold at eateries by people who have no knowledge of the original recipe, it simply doesn’t stand upto our expectations. It was at that very moment, I decided that I would learn this recipe only from a true Sindhi!
Getting back to this humble lady, the author, dear Pushpee Moorjani, herself had graciously invited me inspite of us being strangers, to learn this awesome dish at her own home. Aren’t I lucky!? Well, this recipe comes from her mom, who was born in Sindh and had been cooking from quite an early age. Can the recipe get more authentic than this!? Already published in my blog is another of her authentic recipe’s, Lolli/Koki, which too is a delicious breakfast option!
* If you do want to check out or purchase the book ‘SINDHI CUISINE’ authored by my friend Pushpee Moorjani, click on the following link. And yes the book comes at quite an affordable rate, with all those unique and interesting, authentic Sindhi dishes!…
For some more delicious veg as well as non – veg combo dishes, do take a look at the following recipes too…
- Misal Paav
- Paav Bhaaji
- Aamras Poori, Batatyachi Bhaaji And Shrikhand
- Paneer Bhurji & Parathas
- Kaale Vastaanyachi Usal & Ghaavan
- Pithla Bhaakar
- Rajma Chaawal
- Kombdi Vade
- Egg Bhurji Paav
- Mutton Vade
Prep Time : 40 min
Cooking Time : 1.5-2 min/Pakwaan
Serves : 4 (12-14 Pakwaan)
Cup Used : 200 ml
For The Daal :
- 1 1/2 cups Split Skinless Chickpeas (Chanaa Daal)
- 1 tsp Turmeric Powder
- 1 1/2″ Knob Of Ginger (Finely Chopped)
- 2 cups Water
- Salt To Taste
For The Tempering Of Daal :
- 3 tbs Homemade Ghee/Oil
- 1 1/2 tsp Cumin Seeds
- 1/4 tsp Asafoetida
For The Garnishing Of The Daal :
- 2 tsp Red Chilli Powder…. To be adjusted as per preference
- 1 tbs Corriander Seeds Powder
- 1 tbs Dry Mango Powder (Aamchur)
- 1/4 cup Chopped Corriander Leaves
For The Pakwaan :
- 1 1/2 cup All Purpose Flour (Maida)
- 1 tsp Roughly Crushed Cumin Seeds
- 1 tsp Salt
- As Required Water (Approx 1/3 cup or a little extra)
For The Spicy Green Chutney :
- 2 cups Mint Leaves (Pudina)
- 1 1/2 cup Corriander Leaves
- 4 Spicy Green Chillies
- 4-5 Garlic Cloves
- 2 tbs Sliced Onion
- 4 tsp Lemon Juice
- Salt To Taste
For The Chatpata Tamarind Chutney :
- 2 1/2 tbs Tamarind (Approx Lemon Sized Ball Of Tamarind)
- 1 cup Water
- 1/2 tsp Red Chilli Powder
- 1 tsp Roasted Cumin Powder
- 1 1/2 – 2 tbs Sugar
- 3 tbs Finely Chopped Onions
- Salt To Taste
- To make Daal Pakwaan, first soak the split skinless chickpeas for about 2 hours in sufficient water.
- Similarly soak the tamarind in a cup of water for about an hour.
- Next, knead the all purpose flour for the pakwaan, using the above mentioned ingredients into a slightly stiff dough. Cover and set aside for about 1/2 an hour.
- In the meantime grind together the ingredients mentioned for the green chutney into a fine paste, using water as required.
- For the chatpata tamarind chutney, crush the soaked tamarind with your fingers into the water, and squeeze out the pulp.
- Add salt, sugar, red chilli powder, cumin powder and chopped onions to the tamarind extract and mix well.
- Drain and rinse well the soaked split skinless chickpeas and set the pressure pan on a gas stove to heat up.
- Add in the homemade ghee, and when it heats up, add the cumin seeds.
- As soon as they splutter, add the asafoetida and the split skinless chickpeas.
- Saute and add the turmeric powder and salt to taste.
- Add the mentioned quantity of water such that it is almost 1/2″ above the level of the Daal.
- Pressure cook the daal. for 2 whistles on high heat. Swithch off the flame and allow the pressure to release naturally.
- Transfer the Daal to a serving bowl and garnish with Corriander Powder, Aamchur, Red Chilli Powder and chopped corriander leaves.
- In the meantime, divide the kneaded flour into 12-14 circular balls.
- Roll each dough ball using a rolling pin, into a circular disc of about 4-5″ diameter and score it with a fork so that the Poori (Pakwaan) doesn’t puff up while frying and turns out crispy.
- Fry the pakwaan on medium high heat till slightly brown on both sides and transfer onto an absorbent paper.
- To serve the Daal Pakwaan, arrange the daal and the chutneys beside the Pakwaan.
- To assemble the Daal Pakwaan, place one crisp pakwaan on a dish, spread some daal over it, topped with the green and tamarind chutneys.
Some pictures depicting the cooking process….