DAR, PAKWAN

(Lentil & Fried Unleavened Bread)

Recipe Overview

Dar, Pakwan is a traditional Sindhi–Bhatia breakfast combination, featuring spiced

Bengal gram lentils (Dar) paired with crisp, deep-fried unleavened bread (Pakwan).

This dish is both hearty and flavourful, reflecting the balance of texture and taste

characteristic of Bhatia cuisine.

Recipe Details

– Cuisine: Sindhi–Bhatia

– Course: Breakfast / Main

– Diet: Vegetarian

– Servings: 4

– Preparation Time: 20 minutes (+ soaking time)

– Cooking Time: 30 minutes

– Difficulty Level: Medium

Ingredients

For Dar (Lentils)

– Bengal gram lentil (chana dal) – 1 cup

– Oil – 2 tsp

Spices & Seasoning

– Cumin seeds – 1 tsp

– Asafoetida – a pinch

– Green chillies – 4–5 (finely chopped)

– Turmeric powder – ½ tsp

– Coriander powder – ¼ tsp

– Red chilli powder – ¼ tsp

– Raw mango powder – ¼ tsp (or tamarind pulp – approx. 5 g)

– Salt – to taste

For Garnish

– Coriander leaves – 1 tbsp (finely chopped)

For Pakwan

–  Refined flour (maida) – 1 cup

– Oil – 3 tbsp (for dough)

– Oil – for deep frying

– Salt – to taste

– Water – as required (to knead dough)

Method

Part 1: Prepare the Dar

Step 1: Soak & Cook

– Wash and soak Bengal gram lentils for approximately 2 hours.

– Cook with salt on medium flame until soft but not mushy.

– Drain excess water and keep aside.

Step 2: Temper & Cook

– Heat oil in a kadai on medium flame.

– Add cumin seeds, asafoetida, and chopped green chillies.

– Allow to splutter and release aroma.

Step 3: Combine

– Add the cooked lentils.

– Add turmeric powder, coriander powder, red chilli powder, and raw mango powder (or tamarind pulp).

– Mix well and allow to simmer for a few minutes.

– Garnish with coriander leaves.

– Serve hot.

Part 2: Prepare the Pakwan

Step 1: Prepare the Dough

– Sieve refined flour in a bowl (paat).

– Add oil, salt, and sufficient water.

– Knead into a semi-soft dough.

Step 2: Shape

– Divide the dough into 4 equal portions.

– Roll each portion into a disc of approximately 5 inches in diameter.

– Prick the surface with a fork to prevent puffing while frying.

Step 3: Fry

– Heat oil in a kadai on medium flame.

– Deep-fry each Pakwan until light golden and crisp.

– Remove and drain excess oil.

Chef’s Tip

Pricking the dough evenly ensures the Pakwan remains flat and crisp,

rather than puffing like a puri.

Serving Suggestions

Serve Dar, Pakwan hot as a traditional breakfast with:

– Attay Jo Seero https://panjakhada.com/aattey-jo-seero/

Storage & Make-Ahead Tips

– Dar can be prepared in advance and reheated

– Pakwan can be stored in an airtight container for a few days

Nutritional Insight 

– Rich in protein from lentils

– Provides energy through carbohydrates

– Balanced when paired with accompaniments

Did You Know?

While widely known as a Sindhi breakfast, Dar Pakwan in Bhatia cuisine carries its own

subtle variations in spice balance and preparation style, reflecting regional influences.