Skip to main content

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!!!




How to make and eat Dal Pakwan?

Step 1 - Take pakwan and spread out the dal on it.

Step 2 - Add chopped onions and cilantro.

Step 3 - Add Savory fine sev.

Step 4 - Attack!!! Enjoy this gift!!!









Labels:

Comments

Post a Comment

Popular posts from this blog

Varan Fal

papad               This lockdown blessed me a long stay at my hometown. Beautiful childhood memories, simple homemade food and long chat with neighbours who are family now! My neighbour Aunt cooks amazing food. When I was child I used to play knowingly in front of her house every evening hoping she would call me inside and feed me that aromatic, mouthwatering dish whatever she has made for dinner. And this trick worked always.. 😉                Varan fal is one of the comfort dish I always adore. This is something special because every house has it's own version of Varan fal. Today my Aunt made varan fal for me, so how can I forgot this dish to share with you!              Basic preparations are same in each recipe, just spices or the way of making is varies. My Aunt makes it with mix lentils like toor dal (pigeon pea), chana dal ( Split chickpea), moong dal ( yell...
18 comments
Read more

Crispy Millet bhakri with brinjal curry.

             Summer is round the corner and this menu poped up in my mind. This is one of the special menu for me. Dharwadi bhakri, kala masla vangi bhaji, kairichi chatni. My neighbour auntie introduced this lip smacking crunchy flatbread to me. This flatbread is called Dharwadi bhakri, means crunchi millet flatbread which belongs to Bidar. Maharashtra and Karnataka border is called Bidar.                    Millet flatbreads are popular accross India. But this dharwadi bhakri is little different as it can be stored for months. Usually me & my daughter like this with special peanut chutney made in mortar and pestle with perticular type of peanuts called Solapuri peanut.                   Vangyachi bhaji is brinjal curry made with special spices paste which is dark in colour that's why it is called kala masala. Kala means black. Dry cocon...
Post a Comment
Read more