Share
When Sir Radcliffe drew a line on the map of India birthing two separate states that would be free of British rule, no one could have fathomed the scale of bloodshed and mayhem that was in the offing. Millions laid their lives crossing the newly instated borders, the gory details of which remains largely undocumented. The ones who made it, also brought with them a little bit of their homeland through their traditional recipes. Sindh, an ancient city, now located in present-day Pakistan is home to a million delicious delicacies, that are now gaining traction across the world. Dal Pakwan, is perhaps one of the most famous Sindhi breakfast recipes that we know of and may we say it is worth all the hype and more.
What Is Dal Pakwan? What Makes It So Special?
There are two components to the dish, dal and pakwan. Here, a feisty chana dal preparation is paired with crispy pooris (pakwan). The dal is tempered with this most indulgent tadka there could be. Green chillies, ginger, tomatoes, turmeric, coriander, amchur, cumin and oil come together to make this dal a majestic feast. This dal is finished off with a garnish of oil, chopped onions and spicy chutney. We know you are slurrping but wait till you read a bit about the Pakwan. This flatbread is oozing with decadence. A departure from puffy pooris, this flatbread has a very crispy texture, and it is also super flat, almost like a very crisp cake.
Dal Pakwan is a dish to be enjoyed in leisure and is definitely not meant for days where you are counting your calories. Which is why it is a preferred pick for weekend brunches or special occasions. It is also commonly served on religious occasions.
Here is a toothsome recipe of ‘Dal Pakwan’ that you can find of Slurrp.com. Try it soon and let us know how you liked it.
