


Dal Pakwan with Green Yogurt Chutney Recipe

If you’ve never tried dal pakwaan before, you’re in for a real treat with this tasty recipe! From the talented team behind the incredible SBS series ‘Indian Unplated’, this dish brings together creamy dal, crispy pakwaan and a refreshing yoghurt chutney to create the most delicious mouthful.
Although it’s a popular Sindhi breakfast, dal pakwaan can be enjoyed at any time of the day. Made with our ready-to-eat Tomato, Cumin & Lentil Dal, it’s easier to make dal pakwaan at home than ever before! Follow the recipe below to make it for yourself.
Ingredients:
Pakwaan
½ cup plain flour
¼ cup fine semolina
½ tsp cumin seeds
Salt, to taste
1 tsp ghee
2 tbsp full-cream milk
½ cup water
Sunflower oil, for frying
Dal
1 packet ready-made Tomato, Cumin & Lentil Dal
½ tsp ghee
Green Yogurt Chutney
1½ tbsp green chutney
1 cup Greek yogurt
To serve
½ onion, finely diced
1 bunch coriander, leaves picked
1 lemon, cut into wedges
Method:
- To prepare the pakwaan. Mix the flour, semolina, cumin seeds and salt.
- Add ghee and mix in the milk, until the flour mix looks crumbly.
- Slowly add in some water, to make a firm dough, set the dough aside to rest for 10 minutes.
- Halve the dough and roll out until about 1cm thick. Use a 7cm dough cutter to cut portions of the dough.
- Use a fork to pierce the flattened dough, this will prevent it puffing up too much during the cooking process.
- Bring a pot of vegetable oil up to 180°C.
- Fry the pieces of dough for 3-5 minutes or until golden and crisp. Transfer to a plate lined with a paper towel and allow to drain for a few minutes.
- Heat the dal over a medium heat in a cooking pot, add in the ghee and stir through. Once the dal boils, take off the heat and cool slightly.
- To make the green yoghurt chutney mix all the ingredients together in a bowl.
- Top the pakwaan with dal, green yoghurt chutney, diced onion and coriander leaves. Serve with a wedge of lemon.