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 wholesome one-pot Sindhi curry made with chana dal, spinach, and mixed vegetables. This nutritious dish is slow-cooked to perfection, creating a creamy, flavorful gravy that pairs beautifully with steamed rice or roti.
Crispy Dal Pakwan with iron-boosting Sai Bhaji – a protein-packed, soul-satisfying delight!
This sindhi dish is perfect for lunch. With 1042.39 calories and 32.27g 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.
4
Serving size: 1.5 cup
345cal
15gprotein
52gcarbs
11gfat
Ingredients
1 cup Chana Dal (Rinsed and soaked for at least 1 hour)
250 g Spinach (Roughly chopped, about 2 bunches)
1 medium Onion (Finely chopped)
2 medium Tomato (Finely chopped)
1 medium Potato (Peeled and cubed)
1 small Brinjal (Cubed)
100 g Bottle Gourd (Peeled and cubed)
2 tbsp Ghee
1 tsp Cumin Seeds
0.25 tsp Asafoetida
1 tsp Ginger Paste
1 tsp Garlic Paste
2 pcs Green Chili (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1.5 tsp Salt (Adjust to taste)
3 cup Water
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Preparation: Rinse the chana dal thoroughly and soak it in ample water for at least 1 hour, then drain completely. Wash and chop the spinach, onion, tomatoes, potato, brinjal, and bottle gourd as per the ingredient list.
2
Sauté Aromatics: Heat ghee in a 3-liter or larger pressure cooker over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the asafoetida, followed immediately by the chopped onions. Sauté for 4-5 minutes until the onions become soft and translucent.
3
Cook the Masala Base: Add the ginger paste, garlic paste, and slit green chilies to the cooker. Sauté for another minute until the raw aroma disappears. Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy. Now, add the turmeric powder, red chili powder, and coriander powder. Mix well and cook the spices for 1 minute.
4
Pressure Cook: Add the soaked and drained chana dal, cubed potato, brinjal, and bottle gourd to the cooker. Stir to coat them with the masala. Add the chopped spinach, salt, and 3 cups of water. Give everything a good stir to combine.
5
Cook and Rest: Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles (approximately 15-20 minutes). After the last whistle, turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.
6
Mash and Finish: Once the pressure has fully released, carefully open the cooker. Use a potato masher or a traditional wooden churner (ghotni) to gently mash the cooked mixture. The goal is a thick, coarse, and cohesive texture where the dal and vegetables are broken down but not a completely smooth puree.
Final Touches and Serving: Place the cooker back on low heat. Stir in the garam masala and fresh lemon juice. Simmer for 1-2 minutes. Check for seasoning and adjust salt if needed. Garnish with fresh coriander leaves and serve hot with steamed rice or phulka.
