Dal Pakwan recipe (दाल पकवान)

Dal Pakwan an easy and mouthwatering breakfast recipe. Dal pakwan can be described in English something like Crispy savoury bread with sweet and sour lentil soup.

My grandfather and dad often tells us that today’s breakfast usually consists of toasts, bread butter jam or kellogs with tea or coffee. Where as they are fond of Fafda, Jalebi, Dal Pakwan, etc. I had Dal Pakwan many times outside with my friends and I really love them. Today when my Grandpa and my dad visited us, thought of cooking them one of our favourite breakfast Dal Pakwan.

The main magical ingredient which I used in my Dal Pakwan is “Tari” what we call it as a Tomato chutney with lots of Red chillies in it.

Prep time: 20 mins
Cook time: 40 min
Total time: 60 mins

Yield: Serves 6

Ingredients:
For Dal:
1 cup split bengal gram (चना दाल)
1 tbsp red chilli powder (लाल मीर्च)
1/2 tsp coriander powder (धनीया पाव्डर)
1/4 tsp asafoetida (हिंग)
1 tsp cumin seeds (जीरा)
1/2 tsp garam masala (गरम मसाला)
1/2 tsp turmeric powder (हल्दी)
salt , to taste (नमक)
2 tbsp oil (तेल)

For Pakwan (Puris):
2 cups plain flour (मेदा)
1 cup whole wheat flour (गेहु का आटा)
1 tsp cumin seeds (जीरा)
1/2 tsp salt , to taste (नमक)
oil , for deep frying (तेल)

For Tomato Chutney (Tari):
1 large tomato (टमाटर)
15-20 cloves garlic (लेहसुन)
1/2 tsp cumin seeds (जीरा)
1/2 inch ginger (अदरक)
6-7 piece soaked dry red chillies (सुखी लाल मीर्च)
1/2 cup oil (तेल)
salt , to taste (नमक)

For Imli Chutney:
1/2 cup soaked tamarind (ईमली)
1/2 cup soaked dates (खजुर)
1/2 cup jaggery (गुड)
1/2 tsp red chilli powder (लाल मीर्च)
salt , to taste (नमक)
1/4 tsp coriander powder (धनीया पाव्डर)

Method :

For Pakwan:
1. Mix the flours, cumin seeds and salt with enough water to make a stiff dough. Knead well. Divide the dough into 15 portions. Roll out each portion into rounds of 125 mm. (5″) diameter. Prick all over with a fork.
2. Heat the oil in a kadhai and when hot, add the pakwans one at a time. Deep fry until golden brown over medium heat till they are crisp and golden brown. Remove with a slotted spoon and drain on absorbent paper. Repeat for the remaining pakwans.

For Dal:
1. Clean, wash and soak the Bengal gram for 1 hour in warm water. Drain and keep aside.
2. Heat the oil in a saucepan, add cumin seeds, asafoetida, turmeric powder and red chilli powder. Fry for 1-2 minutes.
3. Add boiled split bengal gram (chana dal). (Chana dal should not be overboiled). Add Coriander powder, salt and garam masala. Boil for 5 minutes until dal comes to thick consistency. If required add some water to adjust consistency of Dal.

Tomato Chutney (Tari):
Tari is the most important part of making Dal Pakwan. As we dont add any taste enhancer or masalas in Dal or Pakwan, we use Tomato Chutney which Gujaratis call it as “Tari” (तरी).
1. Soak dry red chillies for half an hour in warm water.
2. Grind together all ingredients except oil. Add little salt while grinding.
3. Heat oil in a saucepan. Add cumin seeds, red chilli powder and saute for 1 minute. Add tomato paste which we prepared in previous step. Adjust salt as per taste and add 2-3 tbsp water.
4. Boil for 3-4 minutes.

Imli Chutney:
1. Boil 1/2 cup water with Tamarind, Dates and Jaggery for 5-7 minutes until everything mixes together.
2. Once done sieve the mixture.
3. Add Red chilli powder, coriander powder and salt as per taste.

Method:
1. Serve the hot dal with the pakwans, onions, tari and imli chutney.

2. Best way to eat dal pakwans is to crumble pakwans and add dal, tari and imli chutney to it. Mix it together and garnish with chopped onions and coriander leaves.