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# Dal Pakwan Recipe
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| **Prep time** | 10 min |
| **Cook time** | 40 min |
| **Total time** | 50 min |
| **Serves** | 4 servings |
## Ingredients
### for chana dal:
* 1 cup chana dal *(soaked 1 hour)*
* 4 cup water
* 1 tsp ghee / clarified butter
* ½ tsp cumin / jeera
* 2 green chilli *(slit)*
* few curry leaves
* ½ TOmato *(finely chopped)*
* ½ tsp turmeric / haldi
* ¼ tsp kashmiri red chilli powder
* ½ tsp pepper *(crushed)*
* ½ tsp aamchur / dry mango powder
* pinch asafoetida / hing
* ¾ tsp salt
* ½ tsp jaggery / gud
* ¼ tsp garam masala
* 2 tbsp coriander *(finely chopped)*
### for pakwan (crispy poori):
* 1 cup wheat flour / atta
* 1 cup maida / plain flour
* ½ tsp pepper *(crushed)*
* ¼ tsp ajwain / carom
* ¼ tsp cumin / jeera
* ¼ tsp salt
* 2 tbsp rava / semolina / suji
* 2 tbsp oil *(hot)*
* water to knead
* oil for deep frying
### for serving:
* 2 tbsp green chutney
* 2 tbsp tamarind chutney
* ½ onion *(finely chopped)*
* ½ tsp chaat masala
* 2 tsp coriander *(chopped)*
## Instructions
1. to serve, take chana dal in a bowl and top with 1 tsp of green chutney and tamarind chutney.
2. also top with 2 tsp of chopped onion, a pinch of chaat masala and coriander.
3. finally, enjoy pakwan with chana dal as dal pakwan.
## Sindhi style chana dal recipe
firstly, in a cooker pressure cook 1 cup chana dal (soaked for 1 hour) along with 3 cup water for 5 whistles.
once the pressure settles down, open the cooker and check the dal has cooked well yet not mushy. keep aside.
in a large kadai heat 1 tsp [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe) and splutter ½ tsp cumin, 2 green chilli and few curry leaves.
further, add ½ tomato and saute until they turn soft and mushy.
keeping the flame on low, add ½ tsp turmeric, ¼ tsp chilli powder, ½ tsp pepper, ½ tsp aamchur and pinch asafoetida.
saute until the spices turn aromatic.
furthermore, add cooked chana dal along with 1 cup water.
also, add ¾ tsp salt and ½ tsp jaggery.
mix well adjusting the consistency as required.
boil on medium flame for 5 minutes or till dal gets cooked completely.
turn off the flame and add ¼ tsp [garam masala](/recipes/homemade-garam-masala-recipe) and 2 tbsp coriander leaves. mix well.
finally, sindhi style chana dal is ready to be served with pakwan.
## Pakwan recipe
firstly, in a large mixing bowl take 1 cup wheat flour, 1 cup maida, ½ tsp pepper, ¼ tsp ajwain, ¼ tsp cumin, ¼ tsp salt and 2 tbsp rava.
mix well making sure all the spices are combined well.
now pour hot oil over the flour. this helps to make crispy pakwan.
crumble the oil with dough well. rub with your hands. be careful as the oil will be very hot.
now add water slowly and start to knead the dough.
knead to a slightly stiff dough.
pinch a ball sized dough and flatten.
further, grease it will oil slightly and roll slightly thick as for paratha. this prevents from sticking of dough to rolling pin.
with the help of cookie cutter or lid of the box, cut into round shape.
prick the pakwan with a fork to prevent puffing up while frying.
now deep fry the pakwan in hot oil. or preheat and bake at 180-degree celsius for 15-20 minutes.
fry the pakwan on medium flame making sure they are cooked completely.
fry the pakwan till they turn golden brown and crisp. it takes around 4 minutes. drain off on to a kitchen paper to remove excess oil.
finally, enjoy **pakwan** with chana dal, or store in an airtight container for 10-15 days once its cooled completely.
## Dal pakwan serving
1. firstly pour the prepared chana dal in a bowl and top with 1 tsp of [green chutney](/recipes/green-chutney-recipe-hari-chutney) and \[tamarind chutney.
]\(/recipes/imli-chutney-tamarind-chutney-recipe)
2. also top with 2 tsp of chopped onion, a pinch of chaat masala and coriander.
3. finally, enjoy pakwan with chana dal as **dal pakwan**.
## Video
## Notes
* firstly, instead of tomato use 1 tbsp of tamarind pulp while making chana dal.
* also, fry the pakwan on low to medium flame for a crunchy texture.
* additionally, pakwan can be stored in an airtight container for 10-15 days once it’s cooled completely.
* finally, **sindhi style dal pakwan** tastes great when chana dal is prepared with [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe).
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/sindhi-dal-pakwan-recipe/](https://hebbarskitchen.com/sindhi-dal-pakwan-recipe/)
]\(/recipes/imli-chutney-tamarind-chutney-recipe)
2. also top with 2 tsp of chopped onion, a pinch of chaat masala and coriander.
3. finally, enjoy pakwan with chana dal as **dal pakwan**.
## Video
## Notes
* firstly, instead of tomato use 1 tbsp of tamarind pulp while making chana dal.
* also, fry the pakwan on low to medium flame for a crunchy texture.
* additionally, pakwan can be stored in an airtight container for 10-15 days once it’s cooled completely.
* finally, **sindhi style dal pakwan** tastes great when chana dal is prepared with [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe).