Dal Pakwan is a traditional Sindhi dish and can be eaten as a snack or a wholesome meal.



1 small bowl yellow chana dal (Bengal gram)

2 spoons Moong dal

Salt, turmeric, garam masala, red chilli, Dhaniya powder as per taste

INGRIDIENTS FOR TADKA:  3-4 curry leaves, pinch of hing powder, 1 green chilli, half teaspoon jeera (cumin seeds) and mustard seeds

Oil as per taste (preferably around 4 tablespoons)

FOR GARNISHING: Pinch of black pepper powder, jeera powder, freshly chopped coriander leaves, 1 finely chopped onion


Wash and soak chana dal and moong dal 20mins prior to cooking. Heat oil and put the ingredients of tadka. Pour the soaked dal, put salt, turmeric, garam masala, red chilli, Dhaniya powder as per taste. See to it there is enough water in the cooker. It should be less than half size of cooker. Place it on slow fame initially for 10 min to avoid excess water, if any, tocome out while giving pressure. Place the lid of pressure cooker and cook for 10mins. Give atleast 6-7 pressures. You can either give tadka initially or after dal is cooked. Once dal is cooked, slightly turn the dal. Do not mix it. Dal should not be very thick. Garnish it with pinch of black pepper powder, jeera powder, freshly chopped coriander leaves, finely chopped onion (add little bit of red chilli powder to onion for taste) Keep the dal simple, with less of masalas, as that is the required taste of dal.


1 big cup Maida

2-3 spoons Atta (whole wheat flour)

1 tablespoon Rava/Suji

Pinch of jeera

Salt to taste

1 tablespoon oil

Oil for frying (as per pan requirement, preferably fill less than half of pan size)

Preparation of PAKWAN: In the meantime when dal is getting ready, start preparing pakwan. Keep oil in pan for heating.  Mix atta, maida, suji, jeera, salt, with water and prepare a dough. Add oil to it for softness. Do not make it loose. It should be a little tight.

Divide into 14-16 proportions and roll each into a size of chapatti around 3-4 inch, depending on pan size. Prick all over the chapatti with knife or fork.

Once the oil in pan is ready for frying; deep fry pakwan till crispy golden brown. Soak excess oil in tissue paper. Keep pakwans in airtight container. Usually they last for 3-4 days. Preferable if kept in a steel container. Avoid keeping in summers.


Handful of coriander leaves, pudhina leaves(mint leaves), half tablespoon jeera, 1 finely chopped green chilli, half chopped onion, 3-4 pieces of soaked tamarind(soak it 10 min before preparation. One can also add 1 khajoor. Do not forget to remove seeds of tamarind & khajoor), salt as per taste.

PREPARATION: Grind all ingredients and make the chutni less thick. One can add sugar or jiggery for a little sweet taste.

Your dish is ready to serve.

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