Ingredients
Equipment
Video
Notes
To prepare this traditional Sindhi breakfast, you will need to prepare three distinct types of dal, the crispy pakwan bread, a specialized chutney, and several traditional garnishes.
The Three Dals
Begin by separately washing 1 cup of yellow moong dal, 1 cup of chana dal, and 1.5 cups of green moong dal. Soak them for 4 to 5 hours. Pressure cook each dal individually with water, turmeric, salt, and one split green chili for 2 to 3 whistles.
1. Smooth Yellow Moong Dal
• Once the pressure has released, open the cooker and use a whisk or muddler to vigorously mash the dal.
• Continue whisking until the consistency is entirely smooth and "lacy."
• If the mixture is too thick, add a small amount of hot water to adjust the consistency. Season with salt as needed.
2. Textured Chana Dal
• Open the cooker and ensure the dal is soft but still has a noticeable "bite" or texture.
• Lightly mash it with a muddler, keeping some grains whole.
• Top the dal with 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp Kashmiri red chili powder, a pinch of black pepper, and 1 tsp amchur (dried mango powder).
• In a small pan, heat 1 to 2 tbsp of ghee. Add 1 tsp cumin seeds and a pinch of hing (asafoetida).
• Once the seeds crackle, pour this hot tadka directly over the spices on top of the dal and stir well.
3. Makhani-Style Green Moong Dal
• In a large pot, heat 2 tbsp ghee and 2 tsp oil. Add 1 tsp cumin seeds.
• Sauté one medium chopped onion until golden brown. Add 2 tbsp chopped garlic, 1 tbsp chopped ginger, and 2-3 chopped green chilies, sautéing for another minute.
• Lower the heat and add 1 tbsp Kashmiri red chili powder, 1 tbsp coriander powder, 1 tsp cumin powder, and 1/4 tsp turmeric.
• Stir in a puree of 3 tomatoes and salt. Cook for 6 to 7 minutes until the oil separates.
• Add the boiled green moong dal. Simmer on low heat while mashing the dal for 10-15 minutes until it reaches a semi-thick, lacy consistency.
• Finish with 2-3 tbsp butter, a pinch of garam masala, a pinch of amchur, and a pinch of roasted kasuri methi. Stir in fresh coriander and simmer for a final 5 minutes.
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The Pakwan (Crispy Bread)
• Prepare the Dough: In a bowl, combine 2 cups maida, 1 tsp cumin seeds, 1 tsp crushed ajwain, and salt. Add 2 to 3 tbsp of oil (the moin) and rub it into the flour until it holds its shape when pressed.
• Kneading: Gradually add about 1/2 cup plus 3 tbsp of water to form a semi-stiff dough. Knead for 3 to 4 minutes and let it rest, covered, for 15 to 20 minutes.
• Rolling and Pricking: Divide the dough into small balls. Roll each into a thin disc, similar to a standard chapati. Use a fork or knife to prick holes across the entire surface; this prevents the bread from puffing up during frying.
• Frying: Heat oil to a moderate temperature. Fry the pakwan on a medium flame, flipping occasionally until golden brown and very crisp.
• Resting: Place the finished pakwan vertically in a strainer to allow all excess oil to drip off, ensuring they remain light and not greasy.
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Special Combination Chutney
In a mixer grinder, blend the following into a smooth sauce:
• 1/2 cup mint leaves and 3/4 cup fresh coriander.
• 1/2 a chopped raw mango and a lemon-sized ball of tamarind.
• 6-7 green chilies, 1 inch of ginger, and one chopped onion.
• 1 tbsp jaggery, 1 tsp cumin powder, and salt.
• Add a little water if needed to adjust the thickness.
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Garnishes and Serving
• Masala Potatoes: Toss boiled, cubed potatoes with salt, chat masala, coriander powder, and chili powder.
• Beetroot Onions: Mix sliced onions with a small amount of grated beetroot to provide a vibrant pink color.
• Boiled Chilies: Slit green chilies and boil them in turmeric water to mellow their heat.
• Assembly: To serve, mix portions of the three dals together in a bowl. Top with the combination chutney, masala potatoes, beetroot onions, and a boiled chili. Serve alongside the crispy pakwan.
For a variation, you can make a Dal Sandwich by layering the warm dal between slices of bread or pakwan, allowing the bread to soften and melt into the mixture.