Sindhi Dal Pakwan: A Perfect Blend of Comfort and Flavor

• Dal :
  • Gram dal – 1 cup
  • Whole Moong – 1 cup
  • Salt – according to taste 
  • Turmeric powder – half table spoon
  • coriander powder – 1 table spoon
  • Eating soda – one pinch
  • Asafetida

• Garnishing:
  • Tamarind – 100 grams with or without seeds
  • Onion – finely chopped
  • Grene chillies – finely chopped
  • Dry ginger powder – per taste
  • Black Salt – per taste

• Pakwan – Key Ingredients
  • Maida (refined floor) – 150 grams
  • Flour – 100 grams
  • Ajwain (Carom seeds) – half table spoon
  • Salt – according to taste
  • Eating soda – one pinch

• Step 1: Clean Chana dal (Gram Lentils) and Whole Moong.  Then soak the Chana Dal and Whole Moong in separate containers for a few hours.  Add two glasses of water, a tablespoon of turmeric and a pinch of baking soda.   Now cook them separately until they are soft.  Traditionally, they are cooked without pressure; however, you can also use a pressure cooker.  The final consistency of chana dal and whole moong should be thick, which means too much water should not be added and you should be able to serve it with a tablespoon.  Take chana dal and whole moong cooked in separate vessels and make sure that they are cooked soft.

• Step 2: Soak the whole tamarind in lukewarm water and let it rest for 20 minutes.

• Step 2: While the dal is being cooked, let’s prepare the Pakwan dough by combining maida and flour.  Add salt, Ajwain, a pinch of baking soda, asafoetida, two tablespoons of oil or ghee and water. Knead it into a smooth, firm dough and let it rest for some time. Make sure to add ghee or oil while preparing dough; else the dish will not be crispy.  Once dough is ready, keep it covered with wet cloth for 20-30 minutes.

• Step 3: While the dough is getting set, let’s prepare the garnishing items with tamarind.  Take the whole tamarind and soak it in lukewarm water for some time.  Now let’s prepare the dough while tamarind is being soaked.

• Step 4:  Divide the dough into small portions and roll them.  Make sure that they are neither too thick or too thin.  Once rolled, take a knife or fork and pinch it at several places.  This will make it crispy while it is being fried.  Otherwise, it will puff up like a poori.  Gently side the rolled discs in the frying pan in medium heated oil.  Fry them until they are golden brown. Take it off from the pan and place it over a tissue paper so that excess oil is soaked away.  Our Pakwan is ready.

• Step 5: Take a soaked tamarind and mash it completely.  Remove seeds and add some water to make a proper consistency syrup.  Add black salt and dry ginger powder.

Pakwan tastes better when it is cooled off.  Having hot pakwan will not be crispy and you may not enjoy the real dish.  T

Mix equal quantities of cooked gram dal and whole moong in a bowl.  Mix them well.  Add chopped onions, chopped green chilies, salt, jeera powder and tamarind sauce.

• Topping the dal with sev (crunchy chickpea noodles – found easily in India) for added texture.
• Adding green chutney enhances the taste of dal pakwan.
• Do not add vegetables like carrots, peas, or spinach.
• You can experiment with the Pakwan dough by incorporating fenugreek leaves, sesame seeds.
• Avoid black pepper.
• Do not add tadka to dal.

Sindhi Dal Pakwan offers several health benefits. The chana dal used in the preparation is a good source of protein, dietary fiber, and essential minerals. Since it is only boiled, it retains most of its nutrients.  It provides sustained energy and promotes a feeling of fullness. The spices used in the dish, such as cumin, coriander, and ginger, offer digestive benefits and add a depth of flavor. Additionally, the Pakwan can be made healthier by using whole wheat flour or incorporating multigrain flours.