Daal Pakwaan Recipe - Lentil Tostadas (Vegan, Gluten-free)
Daal Pakwaan is a traditional Sindhi Breakfast given a modern twist to make Lentil Tostadas that are vegan and gluten free. Enjoy this spicy (or not) meal with bold flavors of Indian spices.
Servings: 4 people (2 each)
Calories: 451kcal
Equipment
- Pressure Cooker (optional)
Ingredients
For Daal (Lentils):
- 2 cup chana daal soaked
- ½ teaspoon turmeric powder
- Salt to taste
- 3 tablespoon avocado oil I recommend using ghee if not making it vegan
- 2 teaspoon cumin seeds
- 1 green chili minced optional
- 2 sprigs curry leaves optional but highly recommended
- ¼ teaspoon heeng asafoetida
- 1 teaspoon amchur dried mango powder
- 2 teaspoon cayenne pepper or red chili powder of your choice, adjust amount according to the heat
- ½ teaspoon garam masala
For Serving:
- 8 Gluten-free tostadas
- Green Mint Cilantro chutney
- Sweet Tamarind Chutney
- ½ cup finely chopped red onion
- ½ cup finely chopped cilantro
- 1 -2 green chillies finely chopped (optional)
Instructions
To make the daal:
- If you are able to, soak the daal/lentils for at least 30 minutes. This will cut down the daal cooking time. The time given below is after I soaked the daal for 30 minutes in warm water.
- Drain the lentils and add to your pressure cooker with 3 cups of water, salt and turmeric. Pressure cook on high for 8 minutes and wait for the pressure to release naturally. See notes.
- Set a heavy bottomed saute pan on medium high heat. Add avocado oil (ghee, if not making it vegan) and once it’s shimmery and hot, add cumin seeds.
- Once the cumin seeds start to crackle add minced green chili and curry leaves (stand back, curry leaves splutter). Turn the heat to low.
- Add heeng, amchur powder, cayenne powder, and garam masala. Let the spices toast for a minute until nice and fragrant. This is your masala.
- Using a slotted spoon, transfer the cooked lentils (you do not want the broth or cooking liquid) to the saute pan with the prepared tempering/masala. Turn the heat up to medium.
- Add salt and garam masala. Mix and cook for a minute or two. Your daal for daal pakwaan is ready. Keep aside.
To serve Daal Pakwaan/Lentil Tostadas:
- When ready to serve, make sure that the lentils are warm. Place a tostada on a chopping board or serving dish and spread around ¼th cup of daal on it.
- Spread chopped onions, tomatoes, cilantro and green chili on the daal and squeeze some lime on it. Drizzle 1 to 2 teaspoon each of mint-cilantro and sweet-tamarind chutneys. Serve immediately and enjoy!!
Notes
If you have an instant pot, cook the lentils on manual pressure for 8 minutes and then let the pressure release naturally.
Add 5 minutes to the cooking time if the lentils were not soaked.
In an open pot, the lentils might take upto 30 minutes to cook until al-dente.
Find the chutney recipes here!
If you cannot find tostadas, you can use khasta mathi or papdi from Indian store (not gluten-free)
This dish is traditionally made spicy. Feel free to choose a green chili to your likeness - jalapeno, serrano, thai chili etc.
Nutrition
Calories: 451kcal | Carbohydrates: 62g | Protein: 25g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 83mg | Potassium: 962mg | Fiber: 31g | Sugar: 3g | Vitamin A: 485IU | Vitamin C: 18mg | Calcium: 68mg | Iron: 8mg
