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Sindhi cuisine is known for bringing many hearty and comforting dishes on your table that are prepared with very simple ingredients. Dal pakwan is one such as classic delicacy that is popular is popular in every household of this community. Being a popular breakfast, it is a delightful combination of spiced chana dal (split chickpeas) and crispy fried flatbreads (pakwan). Recently, celebrity chef Ranveer Brar brought this humble Sindhi breakfast to spotlight and shared the history of dal pakwan on his Instagram reel.
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Origin Of Dal Pakwan
The origins of dal pakwan can be traced back to the Sindh region, which is now in Pakistan. Known to have arid climate, Sindh’s hot, dry weather played a vital role in shaping the food culture whiach also includes the creation of this dish. In an environment where fresh food couldn’t always be prepared daily, Sindhis developed methods to make meals that could last longer. Pakwan which is a fried and crispy flatbread, was one such creation. Unlike soft rotis, which would spoil quickly, pakwan could be stored for days, making it an ideal choice in a region where resources like water were scarce.
Dal or lentils, have long been a staple in Sindhi cooking. Chana dal, in particular, was renowned for its ability to be stored for long periods and provide a nutritious and filling meal when cooked into a spiced stew. The combination of chana dal with pakwan was a delicious combination that was easy to prepare, store and enjoy. Over time, this simple yet satisfying meal became a beloved breakfast dish in Sindhi households.
A Post-Partition Legacy
In 1947, during the partition of India and Pakistan, many Sindhi families were forced to migrate to India, bringing with them their rich culinary traditions. Dal pakwan, like many other Sindhi dishes, travelled with them and found a new home in places like Ulhasnagar and Chembur in Maharashtra. These areas, which became major settlements for Sindhi refugees, helped preserve the community’s identity through food. Today, dal pakwan is enjoyed not just in Sindhi homes but also made to eateries and street stalls, where it is a breakfast favourite of many people.
For the Sindhi community, Dal Pakwan is more than just a meal. Enjoyed during special occasions, Sunday breakfasts, or festive gatherings, it is a way of preserving cultural heritage. It is traditionally served with tamarind chutney, onions and green chillies, making it a breakfast dish both hearty and flavourful. The pakwan is made from refined flour and carom seeds which is kneaded into dough, rolled into thin discs and deep-fried until perfection. It is then paired with chana dal which itself is seasoned with spices like turmeric, coriander and asafoetida.
Dal Pakwan Recipe
IngredientsFor Dal:
- 1 cup chana dal
- 1 cup whole moong
- salt to taste
- ½ tablespoon turmeric powder
- 1 tablespoon coriander powder
- pinch of baking soda
- pinch of asafoetida
For Garnishing:
- 100 grams tamarind (with or without seeds)
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- dry ginger powder to taste
- black salt to taste
For Pakwan:
- 150 grams maida (refined flour)
- 100 grams flour (whole wheat)
- ½ tablespoon ajwain (carom seeds)
- salt to taste
- pinch of baking soda
Method
- Soak chana dal and whole moong in separate containers for a few hours.
- Add turmeric, baking soda, and water to both, then cook until soft. Ensure the final consistency is thick.
- Combine maida, flour, ajwain, salt, baking soda, and 2 tablespoons of ghee or oil.
- Knead into a firm dough, cover, and let rest for 20-30 minutes. Soak tamarind in warm water for 20 minutes, then mash and strain to make chutney. Add black salt and dry ginger powder.
- Roll out small portions of dough into thin discs, prick with a fork, and fry until golden brown. Serve the dal with crispy pakwan, garnish with chopped onions, green chilies, and tamarind chutney.