A classic Sindhi breakfast delight featuring crispy, deep-fried flatbreads (Pakwan) served with a simple, flavorful chana dal. Topped with tangy chutneys and onions, it's a perfect weekend brunch.
Prep20 min
Cook40 min
Soak120 min
Servings4
Serving size: 2 pieces(2 pakwans and 1 cup dal)
697cal
18gprotein
90gcarbs
Ingredients
1 cup Chana Dal (Rinsed and soaked for at least 2 hours)
3 cup Water (For pressure cooking the dal)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Divided use)
1.5 cup All-Purpose Flour
2 tbsp Fine Semolina (Also known as Suji or Rava)
1 tsp Carom Seeds (Also known as Ajwain)
2 tsp Cumin Seeds (1 tsp for dough, 1 tsp for tempering)
4 tbsp Ghee (2 tbsp for dough, 2 tbsp for tempering)
A quick and flavorful Indian-style scrambled egg dish, spiced with onions, tomatoes, and aromatic spices. Perfect for a hearty breakfast or a light meal, ready in under 30 minutes and best served with pav or roti.
Tangy Dal Pakwan paired with protein-packed Anda Bhurji – a crispy, soul-satisfying breakfast that feels like mom's recipe!
This sindhi dish is perfect for breakfast. With 960.5400000000001 calories and 32.54g of protein per serving, it's a nutritious choice for your meal plan.
31gfat
2 cup Vegetable Oil (For deep frying)
0.25 tsp Asafoetida (Also known as Hing)
2 pcs Green Chili (Slit lengthwise)
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Dry Mango Powder (Also known as Amchur)
0.5 tsp Garam Masala
1 pcs Onion (Medium, finely chopped for garnish)
3 tbsp Coriander Leaves (Chopped, for garnish)
4 tbsp Tamarind Chutney (For serving)
4 tbsp Green Chutney (For serving)
Instructions
1
Cook the Chana Dal
Drain the soaked chana dal. In a pressure cooker, combine the dal, 3 cups of water, turmeric powder, and 1 tsp of salt.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and tender.
Allow the pressure to release naturally. Open the cooker and gently mash the dal with the back of a spoon. The consistency should be thick and creamy, not watery.
2
Prepare the Pakwan Dough
While the dal cooks, prepare the dough. In a large mixing bowl, combine the all-purpose flour, fine semolina, carom seeds, 1 tsp cumin seeds, and the remaining 0.5 tsp of salt.
Add 2 tbsp of ghee. Rub the ghee into the flour mixture with your fingertips until it resembles coarse breadcrumbs. This process, called 'moyan', is crucial for a crispy pakwan.
Gradually add about 1/2 cup of water, a little at a time, and knead to form a firm, stiff dough. Do not make it soft.
Cover the dough with a damp cloth and let it rest for 20 minutes.
3
Roll and Fry the Pakwans
After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
Take one ball and roll it into a thin circle, about 5-6 inches in diameter. It should be as thin as a chapati.
Using a fork, prick the entire surface of the rolled dough generously. This prevents it from puffing up during frying.
Heat the vegetable oil in a kadai or deep pan over a medium flame. To check if the oil is ready, drop a tiny piece of dough; it should sizzle and rise to the surface gradually.
Gently slide one pakwan into the hot oil. Fry on a low to medium flame, pressing it down gently with a slotted spoon to ensure even cooking.
Fry for about 2-3 minutes per side, until it turns a crisp golden-brown. Do not rush this process by frying on high heat.
Remove the fried pakwan and place it on a wire rack or paper towels to drain excess oil. Repeat for all the remaining dough balls.
4
Temper the Dal
For the tempering (tadka), heat 2 tbsp of ghee in a small pan. Add 1 tsp of cumin seeds and let them crackle.
Add the asafoetida and slit green chilies. Sauté for about 30 seconds until fragrant.
Turn off the heat, wait a few seconds, then add the red chili powder. Immediately pour this aromatic tempering over the cooked dal and stir well.
5
Finalize and Serve
Return the dal to the stove on low heat. Stir in the dry mango powder and garam masala. Let it simmer for 2-3 minutes to allow the flavors to meld together.
To serve, ladle the hot dal into bowls. Drizzle generously with tamarind chutney and green chutney.
Garnish with a handful of finely chopped onions and fresh coriander leaves. Serve immediately with the crispy pakwans on the side for dipping or breaking over the dal.
264cal
15gprotein
14gcarbs
17gfat
Ingredients
8 pcs Eggs (Use large, room temperature eggs for the best texture.)
2 tbsp Ghee (Can be substituted with a neutral oil like sunflower oil.)
1 tsp Cumin Seeds
2 medium Red Onion (Finely chopped.)
2 medium Roma Tomatoes (Finely chopped.)
1 inch Ginger (Peeled and finely grated.)
4 cloves Garlic (Finely minced.)
2 pcs Green Chilies (Finely chopped. Adjust quantity to your spice preference.)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (Kashmiri chili powder is recommended for color and mild heat.)
1 tsp Salt (Adjust to taste.)
0.5 tsp Garam Masala (Add at the end for the best aroma.)
2 tbsp Cilantro (Freshly chopped, for garnish.)
Instructions
1
In a medium bowl, crack the eggs. Add salt and whisk vigorously for about 1 minute until the yolks and whites are fully combined and slightly frothy. Set aside.
2
Heat ghee in a non-stick pan or skillet over medium heat. Once the ghee is hot and shimmering, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
3
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw aroma disappears.
4
Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become soft and pulpy, and the mixture starts to thicken.
5
Add the turmeric powder and red chili powder. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture at the edges of the pan. This indicates the masala is well-cooked.
6
Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds to allow the bottom to set slightly.
7
Using a spatula, gently scrape the cooked egg from the bottom and sides of the pan, folding it towards the center. Continue this gentle scraping and folding motion for 2-3 minutes until the eggs are about 90% cooked but still soft and moist. Avoid over-stirring to maintain soft curds.
Turn off the heat. The residual heat will finish cooking the eggs. Sprinkle the garam masala and chopped fresh cilantro over the eggs. Give it a final gentle stir to combine. Serve immediately.
