Dal Pakwan is famously served for breakfast or brunch in most Sindhi homes! Interestingly, it’s also eaten a lot in the Kutch region of Gujarat (India) and is a Kutchi breakfast item. I grew up in Chembur, Bombay and there was this place near my home where they served the best Dal Pakhwan. It was at Chembur Camp. This Dal Pakhwan recipe is an ode to that memory. Pakhwan Dal is made of 2 main components. Pakwan: These are deep-fried, crispy, and flaky flatbreads that are homemade. It’s similar to a puri but usually thinner and larger. Pakwan is typically made from wheat flour or all-purpose flour dough, rolled out thinly, and then deep-fried until it puffs up and becomes crispy. The fried Pakwan adds a delightful crunch to the dish and it also serves as a complementing base for the lentils. Chopped onions, cilantro, tamarind chutney, and sometimes yogurt are added as toppings to give extra flavor and texture to the dish. You can make tostadas at home by simply frying or baking tortillas. You also get ready ones in the grocery stores. Since I am using Tostadas, you can also call this indulgent and filling fusion dish - Lentil Tostadas! If you love Tostadas, then check out this vegan Mexican Corn Tostadas recipe. Spices - Turmeric powder, gluten-free asafoetida, and black peppercorns are what you need when cooking the lentils. Aromatics - Any variety of green chilly. This is added to give the lentils the required heat. Spices - Cumin seeds, turmeric powder, cumin powder, red chilly powder, coriander powder, amchur powder (dried mango powder), and gluten-free asafoetida are the basic spices that you will need to temper the lentils. Ghee is the most preferred fat when it comes to tempering. If you are vegan, use vegan ghee or any other cooking oil. Veggies - Chopped Onions and tomatoes are added as toppings. Aromatics - Cilantro and green chillies give the tostadas a refreshing flavor. Chutneys - Spicy green chutney and sweet tamarind chutney also known as meetha chutney are drizzled on top of the assembled tostada to give it a chaat flavor. These chutneys can either be made at home or bought from the store.
Dal Pakwan Tostadas is a breakfast recipe, but if you feel it’s a heavy meal to digest in the morning, serve it for lunch or dinner. When served like a chaat, it also makes for a great tasty snack! You can also make this classic Sindhi recipe for special occasions, weddings, brunches, festivals, parties, and potlucks. It’s the perfect make-ahead snack or Breakfast or Party Snack! It’s loved by all for its unique blend of tastes and textures that create an enjoyable culinary experience.
How to eat Pakhwan Dal Tostadas
Besides the way shown in the recipe, there are a couple of more ways to serve them. One way of plating them is to keep the Dal and Tostadas separate. Eat it by dunking a broken Tostada into a bowl of Dal. This is how it’s consumed traditionally. You can also set up a Dal Pakwan chaat counter by placing all the components - cooked lentils, Tostadas, Meetha chutney, Green chutney, and the Toppings in different bowls. People can then make their own Dal Pakwan Tostada and enjoy it!
What to serve it with
Team these Tostadas with Lassi, Buttermilk, or Rose Lemonade. If serving it for breakfast, then pair it with Chai or Coffee. Give this sumptuous Sindhi breakfast a try!
