Dal Pakwan

Dal pakwan is gift from Sindhi cuisine. This beautiful dish was introduced to me by my friend when we were in high school. We bunked a lecture to just try this dish out. A small shop owner near my high school use to sell Dal pakwan in just 15 bucks. This dish is popular by its name but its rare to find it in restaurants. Very few stalls own this Sindhi gift.

Dal pakwan is originally a breakfast dish. But it is so heavy that you can even enjoy it as a meal. Now days stall vendors make it in small sizes as well, but I have relished dal pakwan in big size only. The dish looks very simple but it is loaded with verity of taste and textures. It is crunchy, soft, tangy, spicy, at a same time.

Dal means lentils and pakwan is deep fried flat crunchy flat bread used as base. Chana dal (Bengal gram) is used as dal. Thick consistency dal is seasoned with tamarind pulp, and garam masala, red pepper powder and other spices. Thick dal is spread out on pakwan, then it is topped with finely chopped onions, cilantro, barik sev (fine deep fried savory). Sometimes it is served with spicy green chutney and sweet tamarind-dates chutney as well. Some like to dunk pakwan in to dal, so dal can be served by the side of pakwan as well and other toppings. Pakwan is made with all purpose flour (maida) and deep fried. The preparation is done in two parts. Pakwan can be made in bulk and store in air tight container. Most of the women do this in bulk. Dal is always made fresh and served piping hot.

I haven't seen this dish in any of Indian restaurants. But if you get chance to try this loaded dish then don't miss out on it.

Happy eating foodies!!!