Masala Dal Pakwan: A Crispy, Flavor-Packed Sindhi Delight

Written by Sarah Gardner
Jump to Recipe Print Recipe

If you've ever had a traditional Sindhi breakfast, you know that Dal Pakwan is the ultimate comfort food. Crispy, golden puris (pakwan) paired with spiced lentils (dal) create a dish that's both indulgent and satisfying. This masala dal pakwan version takes things up a notch by adding a punchy, aromatic spice mix to the dal, making it even more flavorful. Whether you're hosting a weekend brunch or just craving a hearty meal, this dal pakwan recipe is guaranteed to impress!

Masala Dal pakwan PIN IT

Masala Dal Pakwan

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Snack
Cuisine Indian, Pakistani
Servings 4

Equipment

  • Pressure cooker or saucepan for cooking dal
  • Mixing bowl for pakwan dough
  • Rolling Pin
  • Deep frying pan
  • Ladle

Ingredients
  

For the Dal

  • 1 cup moong dal yellow split lentils
  • 3 cups water
  • 1 small onion finely chopped
  • 1 small tomato finely chopped
  • 2 green chilies slit
  • 1 teaspoon cumin seeds
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon amchur dry mango powder
  • 1 teaspoon salt or to taste
  • 1 tablespoon ghee or oil for a vegan version
  • 2 tablespoons chopped cilantro

For the Pakwan (Crispy Flatbread)

  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon cumin seeds
  • ½ teaspoon carom seeds ajwain
  • 1 tablespoon oil
  • Water as needed
  • Oil for deep frying

For Garnishing

  • Chopped onions
  • Tamarind chutney
  • Fresh coriander leaves

Instructions
 

Step 1: Cook the Dal

  1. Wash the moong dal thoroughly and soak it for 15 minutes.
  2. In a pressure cooker or saucepan, heat ghee, then add cumin seeds. Once they splutter, sauté the onions until golden brown.
  3. Stir in the tomatoes, green chilies, turmeric, red chili powder, and salt. Cook until the tomatoes soften.
  4. Add the soaked dal and water. If using a pressure cooker, cook for 2 whistles; if using a saucepan, simmer for 20 minutes until the dal is soft but not mushy.
    moong dal gently simmering in a rich, aromatic mixture PIN IT
  5. Stir in garam masala and amchur powder, then garnish with fresh cilantro.

Step 2: Make the Pakwan

  1. In a mixing bowl, combine flour, salt, cumin, carom seeds, and oil.
    all-purpose flour with visible specks of carom seeds and cumin seeds PIN IT
  2. Gradually add water to knead a firm dough. Let it rest for 10 minutes.
  3. Roll out small portions into thin discs.
  4. Prick the rolled pakwans with a fork to prevent puffing during frying.
  5. Heat oil in a pan and deep-fry the pakwans on medium heat until crispy and golden brown.

Step 3: Serve

  1. Pour the dal into a bowl, top with chopped onions and tamarind chutney.
  2. Serve hot with crispy pakwan on the side.

Pairings

Masala Dal Pakwan is best paired with a steaming cup of chai. You can also serve it with a side of pickled onions or a cooling cucumber raita to balance out the spices.

FAQs

1. Can I use a different dal?

Yes! While this moong dal recipe is delicious, you can swap it with chana dal for a chunkier texture.

2. How do I store leftovers?

The dal can be refrigerated for up to 3 days. The pakwan stays crispy for up to a week in an airtight container.

3. Can I make it gluten-free?

Yes, replace the all-purpose flour with a gluten-free flour blend for the pakwan.

Copyright 2025 The Hungry Goddess, all rights reserved.