A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
Prep10 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
240cal
11gprotein
34gcarbs
Ingredients
1 cup Toor Dal (rinsed and soaked for 30 minutes)
3 cup Water (for pressure cooking, plus more as needed)
A classic Sindhi specialty, these are deep-fried, crispy flatbreads seasoned with cumin and carom seeds. Pakwan is the perfect crunchy counterpart to a bowl of hearty Chana Dal, making for a truly iconic breakfast.
Crisp, tangy onion rings tossed in a zesty mix of Indian spices and lemon juice. This simple North Indian salad is the perfect, refreshing accompaniment to rich curries and grilled meats, ready in minutes.
A fiery and savory Rajasthani side dish where large green chilies are slit and packed with a spiced chickpea flour filling, then pan-fried to golden perfection. It's the perfect zesty accompaniment to dal and roti.
About Dal Tadka, Sindhi Pakwan, Lachha Pyaaz and Besan Stuffed Green Chilli Fry
Crispy Pakwan with protein-packed, gut-friendly Dal – a soul-satisfying meal for any time!
This sindhi dish is perfect for breakfast. With 980.55 calories and 24.980000000000004g of protein per serving, it's a nutritious choice for your meal plan.
8gfat
Green Chili
(slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
473cal
8gprotein
56gcarbs
24gfat
Ingredients
2 cup All-Purpose Flour (Also known as maida)
0.25 cup Fine Semolina (Also known as fine rava or sooji)
1 tsp Carom Seeds (Also known as ajwain)
1 tsp Cumin Seeds (Also known as jeera)
0.5 tsp Black Peppercorns (Coarsely crushed)
1 tsp Salt
3 tbsp Ghee (Melted, for the dough (moyan))
0.5 cup Water (For kneading, use as needed)
2 cup Vegetable Oil (For deep frying)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, fine semolina, carom seeds, cumin seeds, crushed black pepper, and salt. Whisk to combine.
Pour the melted ghee over the dry ingredients. Using your fingertips, rub the ghee into the flour for 2-3 minutes until the mixture resembles coarse, damp sand. This step, called 'moyan', is crucial for a crispy texture.
Gradually add small amounts of water and knead for 5-7 minutes to form a very stiff and tight dough. It should be stiffer than chapati dough.
2
Rest the Dough
Cover the dough with a damp kitchen towel or plastic wrap and let it rest for at least 20-30 minutes. This allows the semolina to absorb moisture and the gluten to relax.
3
Roll the Pakwans
After resting, knead the dough again for one minute until it's smooth.
Divide the dough into 12 equal-sized balls.
Working with one ball at a time, roll it out into a thin circle, about 4-5 inches in diameter. Aim for a thickness similar to a thin cracker.
Using a fork, prick the entire surface of the rolled circle generously. This prevents it from puffing up during frying.
1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
1 tsp Chaat Masala
0.5 tsp Salt (Or use a mix of black salt and regular salt)
1 pc Green Chilli (Finely chopped, optional for extra heat)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into thin, uniform rings, about 1/8-inch thick. A mandoline slicer works best for this.
Gently separate the slices into individual rings and place them in a large bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl, ensuring all onion rings are fully submerged.
Let the onions soak for 10-15 minutes. This crucial step makes them incredibly crisp and mellows their sharp, pungent flavor.
3
Drain and Dry Thoroughly
Drain the onions completely using a colander.
Spread the onion rings on a clean kitchen towel or paper towels and pat them completely dry. Removing all excess moisture is key to preventing a watery salad.
4
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
8 pieces Bhavnagri Chillies (Or any thick, less spicy variety)
0.75 cup Besan
4 tbsp Vegetable Oil (Divided for stuffing and frying)
0.25 tsp Hing
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to your spice preference)
2 tsp Coriander Powder
1 tsp Cumin Powder
1.5 tsp Amchur Powder
1 tsp Saunf (Coarsely crushed)
0.5 tsp Garam Masala
1 tsp Salt (Adjust to taste)
2 tbsp Water (As needed to bind the stuffing)
Instructions
1
Prepare the Green Chillies
Wash the green chilies and pat them completely dry. A dry surface helps them fry better.
Carefully make a lengthwise slit on one side of each chili, from just below the stem to the tip. Ensure you don't cut through to the other side.
To control the heat, gently scrape out the seeds and white membranes using the tip of a small spoon or knife. Set the chilies aside.
2
Roast Besan and Prepare Stuffing
Heat a heavy-bottomed pan or kadai over low-medium heat. Add the besan and dry roast, stirring continuously for 5-6 minutes.
The besan is ready when it turns a light golden color and releases a nutty aroma. This step is crucial to remove the raw taste.
Transfer the roasted besan to a mixing bowl to prevent further cooking. Add all the powdered spices: hing, turmeric, red chilli, coriander, cumin, amchur, garam masala, crushed saunf, and salt. Mix thoroughly.
Add 1 tablespoon of oil to the dry mix. Rub it into the besan with your fingertips until it resembles breadcrumbs.
Gradually sprinkle 1-2 tablespoons of water and mix to form a moist, crumbly stuffing. It should hold its shape when pressed together.
Heat the vegetable oil in a kadai or deep pan over a medium-low flame. The oil should be moderately hot, around 160°C (320°F). To test, drop a tiny piece of dough; it should sizzle and rise to the surface slowly.
Carefully slide 2-3 rolled pakwans into the hot oil, being careful not to overcrowd the pan.
Fry on a consistent low to medium flame for 3-4 minutes per side. Press down gently with a slotted spoon to ensure even cooking.
Continue frying until they are a deep golden brown and completely crisp. They should not be soft.
Remove the fried pakwans with a slotted spoon, allowing excess oil to drip back into the pan. Place them on a wire rack or paper towels to drain.
5
Cool and Serve
Allow the pakwans to cool completely. They will become even crispier as they cool down.
Serve at room temperature with traditional Sindhi Chana Dal for the authentic 'Dal Pakwan' experience.
Sprinkle with Kashmiri red chilli powder, chaat masala, salt, and the optional finely chopped green chilli.
Pour the fresh lemon juice over the top.
5
Garnish and Serve Immediately
Gently toss everything together with your hands or two forks until the onion rings are evenly coated with the spices.
Garnish with freshly chopped coriander leaves.
Serve immediately to enjoy the best crispy texture.
Stuff the Chillies
Take each slit chili and gently open it. Carefully fill it with the prepared besan stuffing.
Press the stuffing in firmly but avoid overstuffing, which can cause it to spill out during frying.
Wipe any excess masala from the outer skin of the chilies for a clean finish.
4
Shallow-Fry the Stuffed Chillies
Heat the remaining 3 tablespoons of oil in a wide, heavy-bottomed pan over medium-low heat.
Once the oil is warm, carefully arrange the stuffed chilies in a single layer. Do not overcrowd the pan; cook in batches if necessary.
Cover the pan with a lid and cook on low heat for 7-8 minutes. The steam helps to soften the chilies.
Remove the lid, gently turn the chilies over with tongs. If there is any leftover stuffing, you can sprinkle it into the pan at this stage.
Cover and cook for another 7-8 minutes, or until the chili skin is tender and has brown, blistered spots, and the besan filling is cooked through and golden.
Serve hot as a side dish with dal, rice, and roti.
