Sindhi Dal Pakwan is a classic and incredibly delicious Sindhi dish made with crispy, flaky pakwan served with flavorful lentils, tangy chutneys, onions, and aromatic spices. Traditionally enjoyed as a hearty breakfast or brunch, this dish is also perfect for festive occasions, family gatherings, or whenever you are craving something crispy, spicy, and comforting.
The highlight of this recipe is the contrast of textures and flavors. The pakwan is thin, crisp, and crunchy, while the dal is soft, hearty, and full of flavor. Add refreshing green chutney, sweet and tangy tamarind chutney, chopped onions, and chaat masala, and every bite becomes a perfect combination of spicy, tangy, sweet, and crunchy.
In this recipe, I am sharing a slightly more elaborate version with chana dal and moong dal, along with homemade green chutney, onion chutney, and sweet and tangy tamarind chutney.
And if you love experimenting, you can use the same ingredients to make Dal Pakwan Chaat or even a fun Dal Sandwich.
What is Sindhi Dal Pakwan?
Dal Pakwan is a popular Sindhi dish consisting of two main components: dal and pakwan.
The pakwan is prepared with a simple maida dough flavored with cumin seeds, ajwain, salt, and oil. The dough is rolled into thin discs, pricked with a fork, and deep-fried until crisp and golden.
It is served with flavorful dal, traditionally chana dal, along with chutneys and toppings.
The crispy pakwan combined with creamy dal and tangy chutneys makes this dish incredibly satisfying.
- Crispy, crunchy, and flavorful homemade pakwan.
- Served with two delicious types of dal.
- Comes with refreshing green chutney and sweet-tangy tamarind chutney.
- Perfect for breakfast, brunch, snacks, or special occasions.
- The components can be prepared ahead of time.
- Leftover dal can be turned into a delicious Dal Pakwan Chaat.
- You can also use the dal to make a unique Dal Sandwich.
- For the Pakwan
- 2 cups all-purpose flour (maida)
- 1 tablespoon oil
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon carom seeds (ajwain)
- ½ teaspoon salt
- Water, as required for kneading
- Oil, for deep frying
2. For the Chana Dal
- 1½ cups chana dal, soaked
- ½ teaspoon turmeric powder
- ½ teaspoon roasted cumin powder
- Salt, to taste
- 1 teaspoon oil
- 1 green chili
- 1½ cups water
3. For the Chana Dal Tadka
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- ½ teaspoon red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- A pinch of hing (asafoetida)
4. For the Moong Dal (yellow)
- 1 cup yellow moong dal, soaked
- ¼ teaspoon turmeric powder
- Salt, to taste
- 1 green chili
- ½ teaspoon oil
5. For the Green Moong Dal Masala
- 1 cup green moong (soaked)
- 1 tablespoon ghee
- ½ teaspoon cumin seeds
- 1 teaspoon finely chopped garlic
- ½ teaspoon finely chopped ginger
- 1 green chili, finely chopped
- 1 small onion, finely chopped
- 1 tomato, pureed
- 1/4 tsp Turmeric powder,
- 1/4 tsp Red chili powder, to taste
- 1/4 tsp Coriander powder, to taste
- 1/4 tsp Cumin powder, to taste
- Black pepper, to taste
- Garam masala, to taste
- 1 boiled potato, mashed
- Kasuri methi, to taste
- Butter, to taste
- Hing (asafoetida), a pinch
6. For the Green Chutney
- ½ cup fresh coriander leaves
- ¼ cup fresh mint leaves
- 1 tablespoon roasted chana dal
- 1 green chili
- ½-inch piece ginger
- Salt, to taste
- ½ teaspoon sugar
- ¼ teaspoon cumin powder
- 1 teaspoon lemon juice
- Ice cubes, as needed
7. For the Sweet Tamarind Chutney
- ½ cup tamarind water
- ½ cup sugar
- ½ cup water
- 1/4 tsp Dry ginger powder (sonth), to taste
- 1/4 tsp Red chili powder, to taste
- 1/4 tsp Cumin powder, to taste
- 1/4 tsp Black pepper, to taste
- Salt, to taste
- 1 tablespoon cornstarch
- ¼ cup water
8. For the Imli pyaz ki chutney
- Tamarind water – ½ cup
- Chopped onion – ¼ cup
- Red chili powder – ¼ tsp
- Roasted cumin powder – ¼ tsp
- Black pepper powder – 1/8 tsp
- Chat masala powder – ¼ tsp
- Sugar – ½ tsp
- Salt – to taste
- Chilled water – ½ cup
9. For Serving
- Chopped boiled potato
- Chopped onion
- Chopped tomato
- Fresh coriander leaves
- Chaat masala
- Nylon sev, optional
Step 1: Prepare the Pakwan Dough
- Start by preparing the dough for the crispy pakwan.
- Add 2 cups maida, oil, cumin seeds, ajwain, and salt to a large mixing bowl.
- Mix everything well so the spices are evenly distributed throughout the flour.
- Gradually add water and knead everything together to make a firm dough. The dough should not be soft or sticky.
- Cover the dough and let it rest for about 30 minutes.
- Resting the dough makes it easier to roll and also helps the pakwan develop a nice texture.
Step 2: Roll and Prick the Pakwan
- After the dough has rested, divide it into small equal-sized portions and roll them into balls.
- Take one dough ball and roll it into a thin disc, similar to a roti.
- Now use a fork to prick the entire surface of the rolled dough.
- Do not skip this step. Pricking the dough prevents the pakwan from puffing up like a puri while frying.
- Repeat with the remaining dough.
- For an extra-crispy texture, allow the rolled pakwans to sit in the open air for a little while so that some moisture evaporates
Step 3: Fry the Pakwan
- Heat oil in a deep kadai over medium heat.
- Once the oil is hot, carefully place one rolled pakwan into the oil.
- Fry it over medium heat until it becomes golden, crisp, and crunchy on both sides.
- Avoid frying over very high heat because the outside may brown too quickly while the pakwan does not become properly crisp.
- Remove the fried pakwan and place it on a paper towel-lined plate. Repeat with the remaining pakwans.
- Allow them to cool completely before storing.
Step 4: Prepare the Chana Dal
- Take the soaked chana dal in a pressure cooker.
- Add turmeric powder – 1 & 1/2 cup, roasted cumin powder – 1/2 tsp, salt to taste, oil – 1 tsp, and one green chilli.
- Add enough water and pressure cook until the dal is cooked through but still has some texture.
- The dal should be soft but should not turn completely mushy.
- Once the pressure releases naturally, open the cooker and check the consistency.
Step 5: Prepare the Chana Dal Tempering
- Firstly wash 1 cup yellow moong dal. then tranfer it into pressure cooker, add 1 green chili, little turmeric powder, oil – 1/2 tsp, salt to taste, pour water. Mix it well
- Pressure cook until dal becomes soft.
- Now prepare tadka, heat 1 tbsp ghee in a small pan, add a pinch of hing, 1/4 tsp roasted cumin pwoder and immediate pout this tadka over dal.
- That’s it, this simple yellow moong dal is ready.
Step 6: Prepare the Yellow Dal
- Firstly wash 1 cup yellow moong dal. then tranfer it into pressure cooker, add 1 green chili, little turmeric powder, oil – 1/2 tsp, salt to taste, pour water. Mix it well
- Pressure cook until dal becomes soft.
- Now prepare tadka, heat 1 tbsp ghee in a small pan, add a pinch of hing, 1/4 tsp roasted cumin pwoder and immediate pout this tadka over dal.
- That’s it, this simple yellow moong dal is ready.
Step 7: Prepare the Green moong dal tadka
- Soak the 1 cup moong dal. In a pressure cooker add soaked green mong dal, 1/4 tsp turmeric powder, salt to taste, 1 green chili, 1/2 tsp oil, pour water. Mix it well and pressure cook for 2 whistle.
- Now heat some ghee or oil in a pan.
- Add finely chopped 1 onion and sauté until it becomes lightly golden.
- Add finely chopped ginger – 1/2 tsp and garlic – 1 tsp and sauté until fragrant.
- Next, add 1 tomato puree. Add turmeric powder – 1/4 tsp , red chilli – 1/2 tsp powder, coriander powder – 1 tsp, cumin powder – 1/2 tsp , black pepper – 1/4 tsp and garam masala – 1/4 tsp.
- Cook the masala well until the raw smell disappears and the mixture becomes aromatic.
- Now add the boiled and mashed 1 potato and mix everything together. Add the cooked moong dal and stir well.
- Let the dal simmer for around 15–20 minutes on low to medium heat.
- This resting and simmering time allows the dal, potato, and masala to blend beautifully.
- Finally, add 1/4 tsp kasuri methi and 1 tbsp butter. Mix well and turn off the heat.
- Now head 1 tbsp ghee in a tadka pan, add 1/4 tsp kashmiri lal mirch powder, a pinch of hing powder, Pour this tadka on dal, garnish with chopped fresh coriadner leaves. Mix it well. Green moong tadka is ready.
Step 8: Make the Green Chutney
- Add fresh coriander, mint, roasted chana dal, ginger, green chilli, and lemon juice to a blender.
- Add a few ice cubes and blend until smooth.
- The ice helps keep the chutney fresh and vibrant.
- Transfer the chutney to a bowl and keep it aside.
Step 9: Make the Onion Chutney
- For the onion chutney, combine tamarind water with finely chopped onion.
- Add the required spices and mix well.
- Allow the mixture to sit for a few minutes so that the onions absorb the tangy tamarind flavor.
- This simple onion preparation adds a lovely crunch and tang to the Dal Pakwan.
Step 10: Make the Sweet and Tangy Tamarind Chutney
- Add tamarind water to a saucepan.
- Add sugar, amchur powder, red chilli powder, cumin powder, and black pepper.
- Mix everything together and bring it to a gentle boil.
- To thicken the chutney, prepare a smooth cornstarch slurry by mixing cornstarch with a little water.
- Slowly add the slurry to the simmering tamarind mixture while stirring continuously.
- Cook until the chutney becomes slightly thick.
- Keep in mind that the chutney will thicken further as it cools. Allow it to cool completely before serving.
Step 10: Assemble Sindhi Dal Pakwan
- Now comes the best part—assembling the Dal Pakwan!
- Place one crispy pakwan on a serving plate.
- Serve the prepared chana dal and moong dal over or alongside the pakwan.
- Drizzle generously with green chutney and sweet and tangy tamarind chutney.
- Add the onion chutney as desired.
- Top with finely chopped onion, tomato, fresh coriander, and a sprinkle of chaat masala.
- Serve immediately while the pakwan is still crispy.
- The combination of crunchy pakwan, flavorful dal, fresh chutney, tangy tamarind chutney, and crunchy onions is absolutely delicious.
1. Dal Pakwan Chaat
- You can easily turn the same ingredients into a delicious Dal Pakwan Chaat.
- Break the crispy pakwan into small bite-sized pieces and arrange them on a serving plate.
- Add generous spoonfuls of chana dal and moong dal.
- Top with mashed or boiled potato, chopped onions, green chutney, and sweet and tangy tamarind chutney.
- Finish with chaat masala, fresh coriander, and plenty of sev. Serve immediately.
- This version is especially delicious when you want something more like a street-style chaat.
2. Dal Sandwich
- Looking for a fun way to use leftover dal? Try making a Dal Sandwich!
- Take slices of bread and lightly dip them into the prepared moong dal.
- Place the bread on a plate and top it with chana dal and yellow moong dal.
- Add chutneys and your favorite toppings if desired.
- Serve immediately for a unique and flavorful Dal Sandwich.
Serve Sindhi Dal Pakwan hot and fresh with: Chana dal, Moong dal, Green chutney, Sweet and tangy tamarind chutney, Onion chutney, Chopped onions, Chopped tomatoes, Fresh coriander, Chaat masala, Sev… It makes a wonderful breakfast, brunch, festive snack, or weekend family meal.
There is something incredibly satisfying about homemade Sindhi Dal Pakwan. From the crispy, golden pakwan to the flavorful dal and bright, tangy chutneys, every element brings something special to the plate.
While the recipe has several components, most of them are simple to prepare. Once the pakwan, dal, and chutneys are ready, you can serve the dish in different ways depending on your mood.
Enjoy it traditionally as Sindhi Dal Pakwan, turn it into a delicious Dal Pakwan Chaat, or use the leftover dal to create a fun Dal Sandwich.
If you try this recipe, I hope it becomes one of your favorite homemade Sindhi recipes!
- Make a firm dough
The pakwan dough should be firm rather than soft. A soft dough can absorb more oil and may not give you the desired crisp texture.
- Prick the pakwan properly
Use a fork to prick the rolled dough all over. This prevents the pakwan from puffing during frying.
- Roll the pakwan thin
Thinly rolled pakwan gives the best crispy texture. Avoid making them too thick.
- Fry over medium heat
Medium heat is ideal for frying pakwan. If the oil is too hot, the pakwan may brown quickly without becoming properly crisp.
- Don’t overcook the chana dal
The chana dal should be cooked until tender but should still retain some texture.
- Let the tamarind chutney cool
The tamarind chutney becomes thicker as it cools, so don’t make it excessively thick while it is still hot.
- Assemble just before serving
For the best texture, add dal and chutneys to the pakwan just before serving. This keeps the pakwan crisp for longer.
- Make components ahead
The pakwan and chutneys can be prepared ahead of time. Store the crispy pakwan in an airtight container once completely cooled.
Sindhi Dal Pakwan | Street Style Dal Pakwan
Ingredients
Pakwan
- 2 cups All purpose flour
- 1 tbsp OIl
- 1 tsp Cumin seeds
- 1 tsp Carom seeds (ajwain)
- 1/2 tsp Salt
- Water as needed
- Oil for frying
Chana dal
- 1 1/2 cup Soaked chana dal
- 1/4 tsp Turmeric powder
- 1/2 tsp Roasted cumin powder
- Salt to taste
- 1 tsp Oil
- 1 no Green chili
- 2 tbsp Ghee
- 1/4 tsp Cumin seeds
- 1/2 tsp Coriander powder
- 1/4 tsp Turmeric powder
For the Yellow Moong Dal
- 1 cup Yellow moong dal, soaked
- 1/4 tsp Turmeric powder
- Salt to taste
- 1 no Green chili
- 1/2 tsp Oil
- 1/4 tsp Roasted cumin powder
- 1 tbsp Ghee
- 1/8 tsp Hing
For the Green Moong Dal Masala
- 1 cup Green moong (soaked)
- 1/4 tsp Turmeric powder
- Salt to taste
- 1 no Green chili
- 1/2 tsp Oil
- 1 tbsp Ghee
- 1/2 tsp Cumin seeds
- 1 tsp finely chopped garlic
- 1/2 tsp finely chopped ginger
- 1 no green chili, finely chopped
- 1 small onion, finely chopped
- 1 no Tomato (puree)
- 1/4 tsp Turmericpowder
- 1/2 tsp Red chili powder
- 1 tsp Coriander powder,
- 1/2 tsp Cumin powder
- 1/4 tsp Black pepper
- 1/4 tsp Garam masala
- 1 no boiled potato, mashed
- 1/4 tsp Kasuri methi
- a pinch Hing
- 1 tbsp Butter
For the Green Chutney
- 1/2 cup Fresh coriander leaves
- 1/4 cup Fresh mint leaves
- 1 tbsp Roasted chana dal
- 1 no Green chili
- 1/2 inch Ginger
- Salt to taste
- 1/2 tsp Sugar
- 1/4 tsp Cumin powder
- 1 tsp Lemon juice
- Ice cubes
For the Sweet Tamarind Chutney
- 1/2 cup Tamarind water
- 1/2 cup Sugar
- 1/2 cup Water
- 1/4 tsp Dry ginger powder
- 1/4 tsp Red chili powder
- 1/4 tsp Cumin powder
- 1/4 tsp Black pepper
- Salt, to taste
- 1 tbsp cornstarch
- 1/4 Cup water
For the Imli pyaz ki chutney
- 1/2 cup Tamarind water
- 1/4 cup Chopped onion
- 1/4 tsp Red chili powder
- 1/4 tsp Roasted cumin powder
- 1/8 tsp Black pepper powder
- 1/2 tsp Chat masala
- 1/2 tsp Sugar
- Salt to taste
- 1/2 cup Chilled water
For Serving
- Chopped onion
- Chopped boiled potato
- Chopped tomato
- Fresh coriander leaves
- Chaat masala
- Nylon sev, optional
Instructions
Step 1 : Prepare the Pakwan
- Firslty, combine 2 cup all purpose flour, 1 tbsp oil, 1 tsp cumin seeds, 1 tsp ajwain, and salt. Add water gradually and knead into a firm dough. Cover and rest for 30 minutes.
- Now, divide the dough into small portions and roll each one into a thin disc.
- Then, prick each disc thoroughly with a fork to prevent puffing while frying.
- Allow the rolled pakwans to dry slightly, then deep-fry over medium heat until golden and crisp. Keep it aside.
Step 2 : Prepare Chana dal
- For the chana dal, pressure cook soaked 1 & 1/2 cup chana dal with 1/2 tsp turmeric powder ,1/2 tsp roasted cumin powder, salt, 1/2 tsp oil, and 1 green chilli.
- Add enough water and pressure cook until the dal is cooked through but still has some texture.
- Once the pressure releasesnaturally, open the cooker and check the consistency.
- Now heat 2 tablespoons ghee in a pan.
- Add 1 tsp cumin seeds and let them splutter. Add a pinch hing, followed by coriander powder - 1/2 tsp and a little turmeric powder - 1/2 tsp.
- Pour the hot tempering over the cooked chana dal and mix gently turn off the flame, our chana dal is ready.
Step 3 : Prepare the Moong Dal
- Firstly, wash 1 cup yellow moong dal, then transfer it into pressure cooker, add 1 green chili, little turmeric p/w, oil - 1/2 tsp, salt to taste, pour water. And pressure cook until dal becomes soft.
- Now heat 1 ghee or oil in a pan. add hing powder, 1/4 tsp roasted cumin p/w and pour over it on dal.
Step 4 : Prepare the Green moong tadka dal
- Firsty take 1 cup soaked green moong and transfer in into pressure cooker, add 1 green chili, little turmeric powder, oil - 1/2 tsp, salt to taste, pour water and pressure cook until cook
- Now heat 1 tbsp ghee or oil in a pan. Then add 1 small chopped onion, saute it.
- Then add finely chopped ginger 1/2 tsp and garlic - 1 tsp and sauté until fragrant. Next add 1 tomato puree , 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp black pepper, and 1/4 tsp garam masala.
- Cook the masala well until the raw smell disappears and the mixture becomes aromatic. After that add the 1 boiled and mashed potato and mix everything together.
- Add the cooked moong dal and stir well. Let the dal simmer for around 15–20 minutes on low to medium heat.
- Then add 1/4 tsp kasuri methi and 1 tbsp butter, chopped coriadner leaves. Mix it well.
- Now heat 1 ghee or oil in a pan. add hing powder, 1/4 tsp kashmiri lal mirch p/w and pour over it on dal. Finely garish with chopped coriadner leaves. Dal is ready
Prepare Green Chutney
- Add 1/2 cup fresh coriander, 1/4 cup mint leaves , 1 tbsp roasted chana dal, 1/2 inch ginger, 1 green chilli, and lemon juice, ice cubes to a blender.
- Blend until smooth.
- Transfer the chutney to a bowl and keep it aside.
Prepare onion & tamarind Chutney
- For the onion chutney, combine 1/2 cup tamarind water with finely chopped onion 1/4 cup, red chili powder - 1/4 tsp, cumin powder - 1/4 tsp, black pepper powder - 1/8 tsp, chat masala powder - 1/4 tsp, sugar 1/2 tsp, salt to taste and add 1/2 cup chilled water
- Mix it well. Our chatpati onion & tamarind chutney is ready.
Prepare Sweet Tamarind Chutney
- Now add tamarind water 1/2 cup into a saucepan. Add sugar - 1/2 cup, dry ginger powder - 1/4 tsp, red chilli powder 1/4 tsp, cumin powder - 1/4 tsp, and black pepper - 1/4 tsp, salt to taste.
- Mix everything together and bring itto a gentle boil.
- To thicken the chutney, prepare a smooth cornstarch slurry by mixing cornstarch with a little water
- Cook until the chutney becomes slightly thick. Allow it to cool completely before serving.
Assemble Sindhi Dal Pakwan
- Serve crispy pakwan with chana dal, moong dal, chutneys, onions, tomatoes, coriander, and chaat masala.
- To make Dal Pakwan Chaat, break the pakwan into pieces and top with dal, potato, chutneys, onion, chaat masala, coriander, and sev
- To make Dal Sandwich take slices of bread and lightly dipthem into the prepared moong dal. Place the bread on a plate and topit with chana dal and yellow moong dal, chutneys and your favorite toppings if desired.
Video
Sindhi Dal Pakwan consists mainly of crispy fried pakwan served with flavorful dal and chutneys. The pakwan is made with maida, cumin, ajwain, salt, and oil, while the dal is generally made with chana dal and can be served with additional moong dal.
The most common reasons are a soft dough, thickly rolled pakwan, insufficient frying, or frying at an incorrect temperature. Make sure the dough is firm, roll the pakwan thin, prick it well, and fry it over medium heat until golden and crisp.
Pricking creates small holes in the dough and prevents the pakwan from puffing up while frying. It also helps create the characteristic flat and crispy texture.
Yes. Fried pakwan can be prepared ahead of time. Allow them to cool completely and store them in an airtight container to maintain their crispness.
Yes. Chana dal is traditionally the main dal served with Dal Pakwan. Moong dal is an additional variation used in this recipe.
Absolutely. Leftover dal works beautifully for making Dal Pakwan Chaat or the Dal Sandwich.
Store completely cooled pakwan in an airtight container. Also, avoid adding dal or chutney until you are ready to serve.
Yes! Break the pakwan into pieces and top it with dal, potatoes, chutneys, onions, chaat masala, coriander, and sev.
