Three-Lentil Dal Pakwaan (Sindhi Style)

Ingredients

• 1 cup Yellow split moong dal (moong dal) (Rinse and soak separately for 4‑5 hours)
• 1 cup Split Bengal gram (chana dal) (Rinse and soak separately for 4‑5 hours)
• 1.5 cup Green split moong dal (whole green mung beans) (Rinse and soak separately for 4‑5 hours)
• ½ tsp Turmeric powder (Add to each dal while pressure cooking)
• to taste Salt
• 1 Green chilli (slit) (Add to each dal while pressure cooking)
• 4 tbsp Ghee (2 tbsp for chana dal tempering, 2 tbsp for green moong dal)
• 2 tsp Oil (vegetable or canola) (For green moong dal tempering)
• 2 tsp Cumin seeds (1 tsp for chana dal tempering, 1 tsp for green moong dal tempering, 1 tsp for pakwan dough)
• pinch Asafoetida (hing) (For chana dal tempering)
• ½ tsp Coriander powder (For chana dal)
• ½ tsp Cumin powder (For chana dal)
• ½ tsp Kashmiri red chilli powder (For chana dal; 1 tbsp for green moong dal)
• 1 tsp Dry mango powder (amchur) (For chana dal; pinch for green moong dal)
• pinch Black pepper (ground) (For chana dal)
• 1 Onion (medium) (Finely chopped for green moong dal)
• 2 tbsp Garlic (Chopped for green moong dal)
• 1 tbsp Ginger (Finely chopped for green moong dal)
• 3 Green chilies (Chopped for green moong dal; 6‑7 for chutney)
• 1 cup Tomato puree (Pureed 3 fresh tomatoes)
• 2.5 tbsp Butter (Add at end of green moong dal)
• pinch Garam masala (For green moong dal)
• pinch Dried fenugreek leaves (kasuri methi) (For green moong dal)
• 2 tbsp Fresh coriander leaves (Chopped, for garnish)
• 2 cup All‑purpose refined flour (maida) (For pakwan dough)
• 1 tsp Carom seeds (ajwain) (For pakwan dough)
• 2.5 tbsp Oil (for dough) (Acts as shortening)
• ½ cup Water (for dough) (Add gradually; extra 3 tbsp as needed)
• enough Oil (for deep‑frying) (Medium‑hot oil for frying pakwan)
• ½ cup Mint leaves (Fresh, for chutney)
• ¾ cup Coriander leaves (Fresh, for chutney)
• ½ Raw mango (Chopped, for chutney)
• 1 tbsp Tamarind pulp (Ball the size of a lemon, soaked and pulp extracted)
• 1 tbsp Jaggery (For sweet‑spicy balance)
• 1 tsp Cumin powder (For chutney)
• ½ tsp Black salt (kala namak) (For chutney)
• 1‑2 Ice cubes (Keeps chutney green)
• 2 medium Potatoes (boiled) (Cubed and tossed with spices (optional topping))
• ½ tsp Chat masala (For spiced potatoes)
• ½ tsp Coriander powder (for potatoes)
• ½ tsp Red chilli powder (for potatoes)
• ¼ cup Beetroot (grated) (Mix with sliced onion for colored onion topping)
• 1 Green chilli (boiled) (Slit and boiled in turmeric water, served on side)

Instructions

1. Wash and soak the three dals

   Rinse the yellow moong dal, chana dal and green moong dal separately. Place each in its own bowl, cover with water and soak for 4‑5 hours.

   Time: PT5H10M

2. Pressure‑cook each dal

   Drain each soaked dal. Add each to the pressure cooker with fresh water (just enough to cover), ½ tsp turmeric, salt to taste and one slit green chilli. Cook 2‑3 whistles (≈10 min) for each dal, then release pressure.

   Time: PT15M

3. Prepare silky yellow moong dal

   Transfer the cooked yellow moong dal to a bowl. Mash with a whisk or potato masher until smooth. If too thick, add a splash of hot water and mash again until a lacy, slightly thick consistency is achieved. Taste and adjust salt.

   Time: PT5M

4. Prepare textured chana dal

   Mash the cooked chana dal, leaving some whole pieces for texture. Add ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp Kashmiri red chilli powder, a pinch of black pepper and 1 tsp dry mango powder. In a small pan heat 1‑2 tbsp ghee, add 1 tsp cumin seeds and a pinch of asafoetida, then pour this tempering over the dal and stir well.

   Time: PT10M

5. Cook green moong dal in makhani style

   In a large pot heat 2 tbsp ghee and 2 tsp oil. Add 1 tsp cumin seeds; when they crackle, add 1 medium chopped onion and sauté until golden. Add 2 tbsp chopped garlic, 1 tbsp chopped ginger and 2‑3 chopped green chilies; sauté 1‑2 min. Lower heat and stir in 1 tbsp Kashmiri red chilli powder, 1 tbsp coriander powder, 1 tsp cumin powder, ¼ tsp turmeric. Add 1 cup tomato puree and salt; cook 6‑7 min until oil separates. Add the boiled green moong dal, mash continuously with a whisk for 10‑15 min until the mixture becomes lacy yet slightly textured. Add hot water to reach a semi‑thick consistency, then cook on low for another 10‑15 min. Stir in 2‑3 tbsp butter, a pinch of garam masala, a pinch of dry mango powder and a pinch of dried fenugreek leaves. Simmer 5‑6 min, then optionally let it gently simmer for 30‑45 min for deeper flavor. Finish with freshly chopped coriander and adjust seasoning.

   Time: PT57M

6. Make pakwan dough

   In a big bowl combine 2 cup refined flour, 1 tsp cumin seeds, 1 tsp carom seeds, salt and 2‑3 tbsp oil. Rub the oil into the flour until the mixture looks crumbly. Gradually add ½ cup water (plus up to 3 tbsp extra) and knead into a smooth, semi‑tight dough (≈3‑4 min). Cover with a damp cloth and let rest 15‑20 min.

   Time: PT15M

7. Roll and fry pakwan

   Divide the rested dough into equal portions. Roll each portion into a thin circle (chapati‑thickness) without dusting excess flour. Prick the surface all over with a fork. Heat oil in a deep pan until moderately hot (≈180°C). Slide a pakwan in, fry on medium flame, flipping once, until golden‑brown and crisp. Remove and place on a sieve or rack to drain excess oil.

   Time: PT15M

   Temperature: 180°C

8. Blend the mint‑coriander chutney

   In a mixer‑grinder combine ½ cup mint leaves, ¾ cup coriander leaves, ½ cup chopped raw mango, a lemon‑sized ball of tamarind pulp, 6‑7 green chilies, 1 inch ginger, 1 onion, 1 tbsp jaggery, 1 tsp cumin powder, ½ tsp black salt, regular salt to taste, and 1‑2 ice cubes. Blend to a smooth consistency, adding water as needed.

   Time: PT10M

9. Prepare optional toppings

   Cube boiled potatoes and toss with salt, chat masala, coriander powder and red chilli powder. In a bowl mix grated beetroot with thinly sliced onion for colorful onion ribbons. Boil a green chilli in turmeric water, slit and set aside.

   Time: PT10M

10. Assemble and serve

    On a serving plate place a crisp pakwan. Spoon a generous ladle of the mixed three‑dal mixture over it. Drizzle the mint‑coriander chutney on top. Garnish with fresh coriander, the spiced potato cubes, beet‑onion ribbons, and the boiled green chilli on the side. Serve immediately while pakwan is still crisp.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Yellow split moong dal (moong dal): Yellow split peas
• Instead of Split Bengal gram (chana dal): Yellow split peas
• Instead of Green split moong dal (whole green mung beans): Green lentils
• Instead of Green chilli (slit): Jalapeño
• Instead of Ghee: Clarified butter, vegetable oil
• Instead of Kashmiri red chilli powder: Paprika + cayenne
• Instead of Dry mango powder (amchur): Lime zest
• Instead of Green chilies: Bird’s eye chilies
• Instead of Tomato puree: Canned crushed tomatoes
• Instead of Butter: Ghee
• Instead of All‑purpose refined flour (maida): Whole wheat flour (will change texture)
• Instead of Oil (for dough): Melted butter
• Instead of Oil (for deep‑frying): Ghee
• Instead of Mint leaves: Fresh cilantro only
• Instead of Raw mango: Green apple
• Instead of Tamarind pulp: Lime juice + brown sugar
• Instead of Jaggery: Brown sugar
• Instead of Black salt (kala namak): Regular salt + a pinch of kala namak
• Instead of Potatoes (boiled): Sweet potato

Equipment Needed

• Pressure cooker
• Large pot
• Frying pan / skillet
• Mixing bowl
• Rolling board
• Rolling pin
• Fork (for pricking)
• Knife
• Mixer‑grinder or blender
• Sieve / colander
• Spatula / ladle
• Serving plate
• Measuring spoons & cups

Critical Steps — Do Not Skip

• Soaking the dals for 4‑5 hours (ensures proper cooking)
• Mashing yellow moong dal to a silky, lacy texture
• Leaving bite‑size pieces in chana dal for texture contrast
• Achieving oil separation in the tomato‑spice base of green moong dal
• Rolling pakwan thin enough for crispness but not so thin that it tears
• Frying pakwan at moderate temperature (≈180°C) to avoid oil absorption

Chef Tips from the Video

• For extra aroma, add a pinch of smoked paprika to the green moong dal.
• Toast the carom seeds lightly before adding to the dough for a deeper flavor.
• If you like extra heat, increase the Kashmiri red chilli powder in the green moong dal.

Troubleshooting

Storage

Refrigerator: Store cooked dals in airtight containers for up to 3 days. Pakwan can be kept in a paper bag to retain crispness for 1 day.

Freezer: Dals freeze well for up to 1 month; reheat gently. Pakwan lose crispness when frozen; better to fry fresh.

Room temperature: Assembled dish should be eaten immediately; otherwise pakwan will become soggy.

Make-Ahead Tips

• Cook all three dals a day ahead; store them separately and reheat before assembling.
• Chutney keeps well refrigerated for 2‑3 days; add a splash of water before using.
• Pakwan dough can rest for up to 30 minutes longer; roll and fry just before serving for maximum crispness.