Ulhasnagar Breakfast | Dal Pakwan Street Style

Ulhasnagar Breakfast | Dal Pakwan Street Style is a lip-smacking breakfast that has a crisp poori and a mix of lentils.

Today I will take you to the streets of Ulhasnagar for A to Z series of Breakfast on the Indian Streets. Ulhasnagar is a city in Thane district, Maharashtra, India.

Ulhasnagar was a town settled mainly by Sindhi Hindu refugees. The town lies outside Mumbai city but within the Mumbai Conurbation. After the India-Pakistan partition, most Hindu Sindhis settled here. It is a hub of Sindhi Cuisine, and the street food here is finger licking and typical Sindhi.

The home-style Dal Pakwan is very popular, but the Street Style Dal Pakwan that is served on the streets of Ulhasnagar is very unique. There are three different dals that are mixed on one plate and served with a pakwan. We cook these dals individually at home, but Ulhasnagar streets serve them together. Cooking three dals sounds like a lot of effort, but we simply boil them with salt and turmeric. So go ahead and try this unique combo, you will love it.

Ulhasnagar Breakfast  Dal Pakwan Street Style

Ingredients required to make Ulhasnagar Breakfast | Dal Pakwan Street Style

Chana Dal: Soak the dal for at least 4-5 hours. Cook in a pressure cooker, and blend lightly with a hand blender.

Moong Beans: You can pressure cook the moong beans without soaking, but I prefer to soak them for better taste and quick cooking.

Moong Dal: I cook the moong dal in a pot. You can pressure cook the dal for one whistle and blend it into a smooth creamy paste.

Spices: I use Salt and Turmeric Powder to boil all the dals. Mix Red Chilly Powder, Dry Mango Powder and Garam Masala and sprinkle on top.

Pakwan: I make Pakwan with Maida, but a combo of wheat flour and maida works too.

Ulhasnagar Breakfast  Dal Pakwan Street Style

How to make Ulhasnagar Breakfast | Dal Pakwan Street Style

First, we will wash and soak the Dals. Since we are making them for breakfast soak them overnight. In the morning drain the water, and wash them again.

Take two pressure cookers, in the first pressure cooker add Channa Dal, salt, turmeric powder and just enough water for it to cook. In the second cooker add Moong Beans. salt, turmeric powder and enough water for it to cook. Alternatively, cook in one pressure cooker using separators. Cook for two whistles and open the cooker after the pressure releases.

We will use a pot to cook moong dal. Add salt, turmeric powder and water. Simmer and cook till done. Use a wooden blender to blend the dal, blend till soft and creamy.

Now, sprinkle the spices on all three dals, and temper them with hot ghee and cumin seeds.

Now let’s make the Pakwan and the Chutneys.

Ulhasnagar Breakfast  Dal Pakwan Street Style

Serving Suggestions

We serve the Street Style Dal Pakwan with three different lentils, but you can serve with one or a mix of two also. Choose your favourite lentil.

Substitute the Pakwan with a Poori.

I enjoy the lentils with a slice of bread too.

Make a Pakwan Pizza.

Look for more options here.

Storage Suggestions

I prefer to serve any kind of food fresh, however, you can store the combo too.

Pakwan is deep-fried and you can store them for 2-3 three days.

You can store the dal for a day or two in the refrigerator, depending on the weather. If freezing, freeze in a freezer-safe box.

Ulhasnagar Breakfast  Dal Pakwan Street Style


Print Pin
5 from 2 votes

Ulhasnagar Breakfast | Dal Pakwan Street Style

Ulhasnagar Breakfast | Dal Pakwan Street Style is a lip smacking breakfast that has a crisp poori and a mix of lentils.
Course Breakfast, Brunch
Cuisine Indian Cuisine, Sindhi Cuisine
Keyword Street Food
Cook Time 40 minutes
Servings 4
Author Vaishali Sabnani

Equipment

  • Pressure Cooker
  • Pan / Kadai / Wok
  • Slotted Spoon

Ingredients

Pakwan

  • 2 cups All-Purpose Flour
  • 1/4 tsp Carom Seeds / Cumin Seeds optional
  • 3 tbsp Ghee
  • Salt to taste
  • Oil for deep frying

Chana Dal

  • 1 cup Channa Dal / Bengal Gram
  • 1/2 tsp Turmeric Powder
  • Salt to taste

Whole Moong Beans

  • 1 cup Moong Beans
  • 1/2 tsp Turmeric Powder
  • Salt to taste

Moong Dal

  • 1 cup Moong Dal yellow
  • 1/2 tsp Turmeric Powder
  • Salt to taste

Toppings

  • 1 1/2 tsp Dry Mango Powder
  • 1 1/2 tsp Red Chilly Powder
  • 1 1/2 tsp Garam Masala

Tempering

  • 6 tbsp Ghee / Oil
  • 1 1/2 tsp Cumin Seeds
  • Pinch Asafoetida

Chutney 1

  • 1/4 cup Mint Leaves
  • Few Coriander Leaves
  • 2-3 Green Chilly
  • 2 tbsp Lemon Juice
  • Salt to taste

Chutney 2

  • 1/4 cup Mint Leaves
  • 4-6 Green Chilly
  • 1/2 cup Tamarind Pulp
  • Salt to taste

Accompaniments

  • Coriander Leaves
  • Sliced Onions
  • Chopped Fried Chillies

Instructions

Pakwan

  • Sieve all-purpose flour.
  • Add either cumin seeds or carom seeds. I prefer carom. seeds.
  • Add salt to taste.
  • Rub in the ghee, so as to resemble bread crumbs.
  • Now gradually add water and bind a dough.
  • The dough should neither be soft nor hard.
  • Cover and let it rest for 15 minutes.
  • Make small balls from the dough.
  • Roll each ball into a 6″ disc.
  • Prick with a fork .
  • This will prevent pakwans from puffing up.
  • Heat oil and fry one pakwan at a time, pressing downwards while frying. Adjust the flame from medium to slow and vice versa.
  • Fry to a nice crisp and golden pakwan.
  • Drain with a perforated spatula.
  • Serve right away or cool to store.
  • They can be stored for 3-4 days in an airtight container.

Channa Dal

  • Wash and soak the dal for 2-3 hours.
  • Drain the water and add it to a pressure cooker.
  • Add turmeric powder, salt and potato if used.
  • Add about 3 cups water and pressure cook for 1 whistle.
  • Simmer for 3-4 minutes and then switch off the flame.
  • The dal should cook, but do not overcook. Each grain of dal should be visible.
  • Cook for another 5-7 minutes, so that the dal is slightly thick. You can press the potatoes to blend with the dal.

Moong Beans

  • Wash and soak the moong beans for 6-8 hours or overnight.
  • In the morning , wash again and add it to the pressure cooker.
  • Add turmeric powder and salt. Add enough water for the beans to cook.
  • Pressure cook for 2 whistles .
  • Open the cooker after the pressure is released.
  • Once done , mash the moong beans lightly . The beans should be a little thick.

Moong Dal

  • Wash the dal very well and soak for 2 hours. After 2 hours , wash once again and put the dal in a pan with 2 cups of water , salt and turmeric powder.
  • Cook the dal on full flame for 3-4 minutes , till the first boil comes. Now reduce the flame , remove the froth and cook for another 15 minutes.
  • Once cooked, use a wooden hand blender , blend the dal to a smooth and creamy texture and the dal should be thick.

Tempering

  • After all 3 dals have cooked we temper them. To temper.
  • Transfer to serving bowls and sprinkle red chilly powder , coriander powder, dry mango powder and black pepper.
  • Finally heat ghee , add cuminseeds and as they splutter , pour the ghee over the dals Make sure all the masala is covered with ghee.

Chutney 1

  • Grind the mint, coriander leaves, green chillies along with salt and lemon juice to make the chutney.
  • Add a little water for easy grinding.
  • The consistency of this chutney is medium.

Chutney 2

  • Grind mint leaves, green chillies along with tamarind pulp.
  • Add salt and mix well.
  • Add water to adjust the consistency, the chutney is runny, and spicy.

Assembling the Dish

  • Take a flat serving dish , add a ladle ful each of Channa Dal , Moong Dal and Moong Beans. I add equal portions of all three . You can vary as per your taste.
  • Sprinkle both the chutneys, sliced onion, and fried green chillies.
  • Serve with Pakwan.
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Let’s check the Breakfasts that I have already posted in this series.

A -Z Breakfast on Indian Streets

January

Amritsar Breakfast | Chola Poori

Bhavnagar Breakfast | Chana Moth

Chandigarh Breakfast | Matar Paneer Paratha

February

Delhi Breakfast | Bedmi Poori

Eklingji Breakfast | Mirchi Vada

Faridabad Breakfast | Katlambe Aloo Chole

March

Ghaziabad Breakfast | Poori Sabzi Halwai Style

Haridwar Breakfast | Chola Aloo Poori Thali

Indore Breakfast | Poha Jalebi

April

Jamnagar Breakfast | Bhareli Poori

Kolkata Breakfast | Pitai Paratha with Ghughni

Lonavala Breakfast | Vada Pav

May

Morbi Breakfast | Poori Shaak Ganthiya

Nashik Breakfast | Misal Pav

Okha Breakfast | Channa Chevdo

June

Patna Breakfast | Poori Sabzi Thali

Qadirpur Breakfast | Kachori Aloo Sabzi

Rajkot Breakfast | Dal Pakwan Samosa

July

Shimla Breakfast | Aloo Sandwich

Thane Breakfast | Puneri Misal Pav

2 thoughts on “Ulhasnagar Breakfast | Dal Pakwan Street Style”

  1. 5 stars
    Excellent breakfast , this is a high protein rich breakfast and sounds lip smacking. The chutney ,onions must be adding on to the flavours . Pakwan is like mathi , right ?

  2. 5 stars
    Awesome can’t simply express how I feel looking over your pictures Vaishali!…How I wish I get to taste this right now…the whole platter looks so amazing!…excellent job!

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