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.

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.

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.

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 favorite 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.

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