Dal Pakwan

A crisp bread served with flavorful lentils

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in

By Sanjeev Kapoor

Published 2011

  • About

In Mumbai, long queues form outside shops selling this dal and bread on Sunday mornings; it’s a popular breakfast dish in the Sindhi community. The best pakwans are made fresh at home right before mealtime. Just break off the crisp, golden-brown pieces and spoon up the dal with them.

Ingredients

For the dal

  • 1 cup (200 grams) chana dal (split Bengal gram)
  • ½ teaspoon

Method

  1. Make the dal: Put the dal in a bowl, wash in plenty of water 2 or 3 times, and drain. Add 3 cups (600 ml) water and soak for about 1 hour. Drain the dal in a strainer.