Dal Pakwan

Dal Pakwan is Sindhi breakfast dish; essentially it is cooked Bengal Gram Dal/ Chana Dal served with crisp deep fried flatbread or pakwan which is flavoured with ajwain (carom seeds), jeera (cumin seeds) & black pepper. The lightly spiced dal is topped with coriander-mint chutney & tamarind-dates chutney, some chopped onions & fresh coriander.

Dal Pakwan is a perfect blend of textures & flavours like crisp pakwan, earthy creamy dal, sweet-spicy chutneys, chopped onions – a beautiful contrast of textures & flavours!

I am sure eating this; will definitely assuage your hunger for a flavourful dal.

Course: Breakfast
Cuisine: Indian
Prep Time: 3 hrs (includes soaking)
Cook Time: 30 mins
Servings: 5


For Pressure Cooking Dal

1 cup of chana dal (split bengal gram)

2 cups water

For pakwan (makes 15 pakwans)

1 cup Maida/ All purpose Flour

1 cup Whole Wheat Flour/ Atta

1 tsp ajwain (carom seeds)

1 tsp cumin seeds (jeera)

1 tsp crushed black pepper (kali mirch)

3/4th cup water or as per requirement

2 tsp oil

Salt as per taste

Oil for frying

Preparing Dal

1 tsp turmeric powder (haldi)

1/2 tsp red chilli powder (lal mirch)

1 tsp amchur powder (dry mango powder)

2 tbsp vegetable oil

1 tsp jeera (cumin seeds)

1  green chilli, chopped

1 tsp hing (asafoetida)

Boiled Chana (Bengal Gram) dal

2 ½ to 3 tsp salt or to taste

Extra water, if required


Mint Chutney

Tamarind Chutney

Amchur powder

Chopped onions

Chopped coriander


Soaking & Pressure Cooking Dal

  1. Wash Chana dal (Bengal Gram) Dal in a large vessel and place them in a bowl or any utensil with a lid. Pour enough water to cover the dal nicely and allow the dal to soak in water for about 2 hours. Dal soaks up water; softens and even puffs up a little.

2. Place the dal in a pressure cooker. Pressure cook for 3 whistles

Preparing Dal

3. Once the pressure of the cooker is released pour the dal in a copper bottomed vessel or in a thick bottomed pan.

4. To this add specified amounts of red chilli powder, turmeric powder & amchur powder. Mix well. Let it simmer. Add water if required.

5. For the tadka (tempering), pour specified quantity of oil in the tadka pan; let the oil heat up. Now add cumin seeds, chopped green chillies & hing. Let it splutter.

6. Now add the tempering to the dal. Mix thoroughly, let it simmer for 3-4 minutes.

Preparing dough for Pakwan

  1. In a bowl take equal quantities of Maida & Wheat flour.


8. To the flour add ajwain, cumin seeds , & crushed black pepper.


9. Now add water, oil & salt to taste. Mix well & start kneading gently. The dough should not be too hard or too soft.

10. Once the dough is kneaded keep it aside atleast for 10 minutes. Also keep it covered to ensure moist & soft dough. 

Frying pakwan

11. Once the dough has rested for enough amount of time start rolling out pakwans from the dough we prepared (size somewhere between puri & roti); it should not be too thick or too thin. Roll out the pakwans & at intervals sprinkle some maida to ease out the rolling.

12. Now with a fork prick the puris so that the pakwans don’t puff up as we want them to be flat & crisp.

13. Heat oil in a kadai. Once the oil is heated; fry the pakwans till golden brown & crisp. Fry on a medium flame.

14. Remove excess oil of pakwans by keeping them on paper towels.



15. Pour hot dal in a bowl, top it with mint chutney, tamarind chutney, chopped onions, chopped fresh coriander & pinch of amchur powder.

16. Serve it with crisp pakwans.

Dal Pakwan



When you keep the dough for resting keep it covered. If left uncovered the dough will lose it’s moisture.

Store pakwans in a air tight container.


Always serve dal with pakwans when it’s freshly prepared; because once it get’s cold the dal thickens.

Enjoy your bowl of freshly prepared Dal with crisp Pakwans.


C’mon! Let’s create a #dalrevolution! Let’s pledge to eat more dal often.

Want to know little basics & history of Dal, you may read  The Dal Chawal Story

Liked Dal Pakwan? You can also cook up the healthy & yummy Panchratna Dal or Dal Dhokli or Muradabadi Dal








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