Dal Pakwan Toastadas

a hand picked up a Sindhi Dal Pakwan Tostada from a tray.

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 it for breakfast, as a meal, or as a snack!

Course Breakfast, Main Course, Snack

Cuisine fusion, Indian, sindhi

Prep Time 20

Cook Time 20

Soaking time 5

Total Time 5 40

Servings people

Calories 330.76kcal

Author Priya Lakshminarayan

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 baked 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.

Notes

Tostadas loaded with dal 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 a period of time. Add some water to adjust the consistency of the dal. If you don’t have sweet chutney, add a little sugar and lemon juice while making the Sindhi dal.

Nutrition