Cook up a delicious vegan feast with Dal Pakwan, a Sindhi delicacy! The specially prepared Chana Dal is served like chaat with Mexican Tostadas. It's a fusion delight that comes together in just 40 minutes! Serve these fusion Tostadas for breakfast, as a meal, or as a snack!
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What is Dal Pakwan
Dal Pakwan is a classic dish of Sindhi and Pakistani cuisine. It's a delicious combination of flavors and textures that's enjoyed in many Sindhi households, and restaurants, and also as a street food. It is naturally vegetarian but can easily be made vegan. The Dal Pakwan recipe is a perfect blend of savory and spicy, making it a delightful meal or snack option. This authentic dish also symbolizes togetherness, shared meals, and the warmth of hospitality within Sindhi households.
Dal Pakwan is famously served for breakfast or brunch in most Sindhi homes! Interestingly, it's also eaten a lot in the Kutch region of Gujarat (India) and is a Kutchi breakfast item. I grew up in Chembur, Bombay and there was this place near my home where they served the best Dal Pakhwan. It was at Chembur Camp. This Dal Pakhwan recipe is an ode to that memory. Pakhwan Dal is made of 2 main components.
Did You Know
11th April is celebrated as Dal Pakwan Day to promote Sindhi food! It's also one of the most popular Sindhi veg recipes! I think Sindhi Kadhi should also be celebrated! It's equally good.
Two Main Components of Dal Pakwan
Dal: This is a dense spiced lentil curry, typically made with chana dal (split chickpeas) or sometimes with a combination of lentils. The lentils are boiled and then cooked with a mixture of aromatic spices to create a flavorful and mildly spicy curry. It has a semi-thick consistency. Traditionally, it is cooked in a wooden pot for a long time. Nowadays, we use Pressure Cooker instead.
Pakwan: These are deep-fried, crispy, and flaky flatbreads that are homemade. It's similar to a puri but usually thinner and larger. Pakwan is typically made from wheat flour or all-purpose flour dough, rolled out thinly, and then deep-fried until it puffs up and becomes crispy. The fried Pakwan adds a delightful crunch to the dish and it also serves as a complementing base for the lentils. Chopped onions, cilantro, tamarind chutney, and sometimes yogurt are added as toppings to give extra flavor and texture to the dish.
What are Tostadas
I have swapped the pakwan (base) with Mexican Tostadas! They are both crispy fried bread which is why I got the idea to fuse them! Using ready tostadas is a great hack and a great substitute for making the Pakwan at home. They are similar in terms of appearance, size, shape, and flavor. You also save on lot of time and effort by making this swap.
You can make tostadas at home by simply frying or baking tortillas. You also get ready ones in the grocery stores. Since I am using Tostadas, you can also call this indulgent and filling fusion dish - Lentil Tostadas! If you love Tostadas, then check out this vegan Mexican Corn Tostadas recipe.
Why make this
- A classic Sindhi recipe with a fusion twist
- Simple, easy, and quick-to-make lentil recipe
- Vegan, gluten-free, nut-free, and soy-free
- Is healthy because it's not fried
- Low in calories, protein-rich, and high in fiber
- Crowd favorite
Ingredients needed 🧾
Lentils - Chana dal (split Bengal gram)is the main ingredient in this Dal Pakwan recipe. I have also added moong dal with it to make it restaurant-style. These lentils are gluten-free, low in GI, and rich in fiber and protein. They can be found at all Indian grocery stores.
Spices - Turmeric powder, gluten-free asafoetida, and black peppercorns are what you need when cooking the lentils.
Aromatics - Any variety of green chilly. This is added to give the lentils the required heat.
Aromatics - Ginger, garlic, dried red chillies, and cilantro will give flavor and aroma to the lentils.
Spices - Cumin seeds, turmeric powder, cumin powder, red chilly powder, coriander powder, amchur powder (dried mango powder), and gluten-free asafoetida are the basic spices that you will need to temper the lentils.
Ghee is the most preferred fat when it comes to tempering. If you are vegan, use vegan ghee or any other cooking oil.
Tostadas - I have used store-bought baked tostadas today to make healthy Dal Pakwan. You can also use fried tostadas or any other variety available in grocery stores. Tostadas can also be made at home. We are swapping the traditional pakwans with tostadas in this recipe.
Veggies - Chopped Onions and tomatoes are added as toppings.
Aromatics - Cilantro and green chillies give the tostadas a refreshing flavor.
Chutneys - Spicy green chutney and sweet tamarind chutney also known as meetha chutney are drizzled on top of the assembled tostada to give it a chaat flavor. These chutneys can either be made at home or bought from the store.
How to make it 🔪
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To make the Dal for Dal Pakwan
- Rinse and soak the chana and moong dal for 4-5 hours. Soaking softens the lentils. Drain the water.
- In a Pressure Cooker, add the soaked lentils, salt, turmeric powder, black peppercorns, and slit green chilly.
- Add water and vegan ghee. Pressure cook for 3-4 whistles. This could take around 20 minutes.
- Open the pressure cooker when done. Stir it and check if the lentils are well cooked. Split Bengal gram should not be fully mashed but hold its shape. Adjust the water to get the desired consistency.
To make the tempering
- Heat vegan ghee in a pan. Temper cumin seeds along with gluten-free asafoetida.
- Now add the cilantro stems, dried red chillies, garlic, and ginger paste. Continue to sauté for 15-20 seconds.
- Then add the spice mixes - cumin powder, coriander powder, chilly powder, and amchur powder along with a tablespoon of water. Water prevents the spices from burning. Fry for 15 seconds.
- Then pour the cooked lentils over the tempering. Garnish with chopped cilantro. Mix and taste it. Add salt if needed. Cook for a minute. Then take the pan off the flame and let it cool down. It will thicken further as it cools.
To assemble the Tostadas
- I am using store-bought baked tostadas. You can also get the fried ones or make them at home. Arrange the tostadas on a serving tray.
- Spread a layer of the dal over the tostada.
- Drizzle green chutney and sweet tamarind chutney on top.
- Top it with chopped onion, tomatoes, green chillies, and cilantro.
Serving suggestions 🍽
Sprinkle sev and lemon juice on top if you want. Some even add pomegranate seeds on top. The combination of the savory lentils, the crispy Pakwan, and the various toppings creates a wonderful balance of textures and flavors. Serve immediately otherwise they will get soggy.
Dal Pakwan Tostadas is a breakfast recipe, but if you feel it's a heavy meal to digest in the morning, serve it for lunch or dinner. When served like a chaat, it also makes for a great tasty snack! You can also make this classic Sindhi recipe for special occasions, weddings, brunches, festivals, parties, and potlucks. It's the perfect make-ahead snack or Breakfast or Party Snack! It's loved by all for its unique blend of tastes and textures that create an enjoyable culinary experience.
How to eat Pakhwan Dal Tostadas
Besides the way shown in the recipe, there are a couple of more ways to serve them. One way of plating them is to keep the Dal and Tostadas separate. Eat it by dunking a broken Tostada into a bowl of Dal. This is how it's consumed traditionally. You can also set up a Dal Pakwan chaat counter by placing all the components - cooked lentils, Tostadas, Meetha chutney, Green chutney, and the Toppings in different bowls. People can then make their own Dal Pakwan Tostada and enjoy it!
What to serve it with
Team these Tostadas with Lassi, Buttermilk, or Rose Lemonade. If serving it for breakfast, then pair it with Chai or Coffee. Give this sumptuous Sindhi breakfast a try!
Top recipe tips 💭
Loaded Tostadas will get soggy if kept out for long. The best way is to assemble just before serving or ask your guests to assemble and eat. If you want to make Sindhi Dal Pakwan without onion and garlic, skip adding them. It will still taste good. If you are not vegan, use regular ghee. If you forgot to soak the chana dal, pressure cook them directly after rinsing. Just increase the water by a cup and cook it for 4-5 whistles. The dal thickens over some time. Add some water to adjust the consistency. If you don’t have sweet chutney, add a little sugar and lemon juice while making the Sindhi dal.
FAQs 📖
If you don't want to use tostadas and use the traditional Pakwan instead, you can do so. Prepare the dough with maida, ajwain, salt, pepper, and water. Then roll them flat like a roti and cut them into discs, prick them with a fork to prevent them from puffing up, and fry them in oil. They can also be baked or air-fried. Cook them in a preheated oven at 350 degrees F for 10-12 minutes or until crispy brown. You can also substitute tostadas with puff pastry shells or puris/papdi used in Sev Puri to make them bite-sized.
Leftover Dal can be stored in the fridge. It stays good for 3-4 days. It can also be made ahead of time and stored. Reheat and give it a fresh Tadka on the day you plan to serve. You can also consume this Dal with rice, paratha, bread, or roti. Store leftover tostadas in an air-tight container on the counter. They stay good for 7 days once the packet is opened. Even the chutneys can be made before. If you have already prepared the Dal Pakwan Tostdas and there are leftovers, store them in the fridge for a day or two. They will become soggy when you reheat them. The best is to make as many as you need to avoid leftovers. The lentils and the chutneys can also be frozen.
The recipe I have shared is already a healthier one. It uses baked tostadas. Even the Dal is made using very little oil. Skip adding fried toppings like sev. If adding yogurt on top, use low-fat or Greek yogurt. If making the Pakwan from scratch, use whole wheat flour instead of maida. Also, instead of frying them, try baking or air-frying.
Chana dal is the main ingredient when making Sindhi-style Pakwan. I have also added moong dal with it to make it restaurant-style. You can also mix in green mung. You can also make it with only chana or only moong dal. I have pressure cooked the lentils but you can also cook them in the Instant Pot or on the stove. The important thing to remember when cooking these lentils is that they should not turn mushy. The lentils should be separate yet cooked. They should hold their shape. You can mash them lightly once they are cooked.
Wash and add chana and moong dal to the Instant Pot, and add 2 cups of water, salt, turmeric powder, green chillies, peppercorns, and vegan ghee. Cook on high for 8 minutes on pressure/manual mode with the pressure valve in the sealed position. Do a natural pressure release. The lentils should be cooked but not too mushy. Alternatively, you can also cook it on the stove. If you are going to cook it on the stovetop then soak the lentils for 30 minutes and then cook. Cooking time could be 45-50 minutes. Follow it up with the Tadka.
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Recipe 📖
Dal Pakwan Toastadas
Equipment
Ingredients
To make the Dal Pakwan
- 1 cup chana dal
- 2 tablespoon moong dal
- ½ teaspoon turmeric powder
- 1 green chilly
- ¼ teaspoon crushed black peppercorn
- salt
- 3 cups water for boiling
- 1 tablespoon vegan ghee
For the tempering of Dal Pakwan
- 1 tablespoon vegan ghee
- 1 teaspoon cumin seeds
- ¼ teaspoon gluten-free asafoetida
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chilly powder
- 1 teaspoon amchur powder
- 1 tablespoon cilantro stems
- 1 tablespoon ginger paste
- 4 cloves garlic
- 2 dried red chillies
- ¼ cup cilantro
For the Tostadas
- 10 Tostadas
- ½ cup chopped onions
- ½ cup chopped tomatoes
- 1 minced green chilly
- 2 tablespoon cilantro
- ¼ cup green chutney
- ¼ cup sweet Tamarind chutney
- ¼ cup sev optional
Instructions
To make the Dal Pakwan
- Rinse and soak the chana and moong dal for 4-5 hours. Soaking softens the dal. Drain the water.
- In a Pressure Cooker, add the soaked lentils, salt, turmeric powder, black peppercorns, and slit green chilly.
- Add water and vegan ghee. Pressure cook for 3-4 whistles. This could take around 20 minutes.
- Open the pressure cooker when done. Give it a stir and check if the lentils are well cooked. It should not be fully mashed but hold its shape. Adjust the water to get the desired consistency.
To make the tempering
- Heat vegan ghee in a pan. Temper cumin seeds along with gluten-free asafoetida.
- Now add the cilantro stems, dried red chillies, garlic, and ginger paste. Continue to sauté for 15-20 seconds.
- Then add the spice mixes - cumin powder, coriander powder, chilly powder, and amchur powder along with a tablespoon of water. Water prevents the spices from burning. Fry for 15 seconds.
- Then pour the cooked Dal over the tempering. Garnish with chopped cilantro. Mix and taste it. Add salt if needed. Cook for a minute. Then take the pan off the flame and let it cool down. It will thicken further as it cools.
To assemble the Tostadas
- I am using store-bought baked tostadas. You can also get the fried ones or make them at home. Arrange the tostadas on a serving tray.
- Spread a layer of the dal over the tostada.
- Drizzle green chutney and sweet tamarind chutney on top.
- Top it with chopped onion, tomatoes, green chillies, and cilantro.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
Neha says
Can u please share the name , brand or pics of tostadas used . I really want to make them but v confused as to what to use.
Priya says
Hi, I have shared the link in the recipe card. But you can get any of these brands - Charras, Mission, Guerrero, or Ole. Hope this helps.