How To Make Dal Pakwan, Traditional Lentil-Based Sindhi Breakfast

Traditional Indian breakfasts can be an indulgent affair. Be it stuffed parathas, chhola bhaturas, kachoris, nihari, or poori sabzi, India has an array of greasy and sumptuous breakfasts. Sindhi cuisine is famous for its rich and fiery curries, but a quintessential Sindhi breakfast spread makes for a flavourful ride too. One of the most popular Sindhi breakfasts is dal pakwan. Dal, here refers to a toothsome chana dal preparation that is tempered with chillies and a range of eclectic spices. Dal is paired with thin and crispy bread made with maida, cumin seeds, black pepper and ghee.

This recipe of dal pakwan by noted vlogger and YouTuber Manjula Jain is an ideal recipe for those who are trying their hands at the dish for the first time. The decadent dish is ideal for lazy weekend brunches. A hit with kids and adults alike, cooking this Sindhi delicacy is fairly easy and does not take very long either. This recipe was shared on Manjula's YouTube Channel 'Manjula's Kitchen'. If you have friends coming over, you can always surprise them with this classic Indian vegetarian recipe. The ingredients used in the Sindhi preparation are also not so elaborate. For the dal, you would need some chana dal, turmeric, ginger, green chilli, black pepper, garam masala, mango powder, curry leaves and cumin seeds. For pakwan, you need all-purpose flour, semolina, cumin seeds and oil. Dal Pakwan is traditionally served with tamarind chutney and onions.

Wednesday Finds: Cinnamon Quinoa Breakfast Bowl

On Wednesday morning Mike and I checked out The Perseids. At midnight we hopped in our car and drove down a deserted ghostly highway to make our way past the edge of the city to where the water laps the shore. We spread out our blanket, I tucked myself into Mike’s arm and we let our eyes adjust to the blackest of nights – thank you, new moon. It took a while, but we saw two giant shooting stars together and two tiny ones, separately. I would have lay out there forever but somehow I missed the memo on how you’re supposed to dress in the middle of the night in summer. After a while my shivering became too apparent to ignore so we headed home. But it was a blast and they’re still on so we might just head out again tonight.



If you saw what I eat for breakfast every day, you would be so bored. Don’t get me wrong, I absolutely love my daily eggs & avocado, but lately I’ve been trying to switch things up just because I think change is good every once in awhile. Especially if that change means another excuse to smother things in peaches.

This one is inspired by all of those beautiful breakfast bowls of oatmeal that I see all over the internet. You know the ones – they’re chock full of colorful fruit and other various superfoods. They’re so pretty that they make me wish I liked oatmeal… so finally I had this idea to make a sweet non-oat quinoa bowl for breakfast.

This base of this recipe is the quinoa that is lightly sweetened by cooking it in almond milk with a few cinnamon sticks. It’s this simple: Almond Breeze + quinoa + whole cinnamon sticks. You could also get creative with your spices. Nutmeg, cardamom, and/or vanilla bean would all be welcome here.

To your spiced quinoa, add whatever seasonal or dried fruits you like. Obviously, peaches are my thing right now, the raspberries are for Jack because they’re his favorite. For crunch, I topped these with toasted almonds and coconut flakes.

I’m going to give you two options of how to serve these bowls because Jack and I both have different preferences. Because I have a thing about mushy food, I like my quinoa bowl best served pilaf style, leaving my quinoa fluffy. (it can be served warm off the stove or at room temp if you’ve made it in advance). Jack prefers his porridge style – hot with plenty of almond milk to soak into the quinoa. So to each their own…

Sweeten the deal by drizzling a little maple syrup on top.

The Perfect Breakfast For You

You wake to the gentle call of gulls, white gliders in a sky rosy with sunrise. Just outside the window, a mist rises from the quiet cove where wild ducks paddle and heron stand still as reeds in the shallows.
From the mouth of the Kennebunk River just across the way come boat sounds - a lobsterman chugging his solitary way to the open ocean to haul his traps, a yachtsman gliding out for a leisurely day under sail, a whale watch cruise boat filled with sleepy but eager passengers.The heady aroma of fresh-brewed coffee and an oven full of baking bread and muffins wafts down the hall to greet you. It's morning at the Green Heron Inn.....

Join us each day of your stay for sumptuous gourmet breakfast in our dining room for what our guests call "Quite possibly the best breakfast in Kennebunkport".
A lot of our guests have commented that the Green Heron Inn breakfast is truly their highlight of the day, and that they can not wait till sunrise to find out what our chef has prepared for them. Our beautiful dining area, with a picturesque view of the tidal inlet, is the perfect setting to start your day. Watch the seagulls and the heron at play while enjoying our sumptuous three-course breakfast.
Start your breakfast with a fruit opener, such as "poached pear with spiced devonshire cream", "grilled breakfast peach melba", or "fresh berries in crepes with lime-raspberry curd".
We also always have homemade granola and breakfast bread, such as our cranberry oat scones, cinnamon brown-sugar cream biscuit, or homemade ginger bread with streusel topping.
For the main entrée, we prepare two different daily specials from which you can choose. Recent egg-dish specials include unforgettable creations such as "mango-pineapple-turkey wrap with creamy picante and chipotle-maple sauce", "shiitake mushroom & smoked salmon omelette with wasabi-ginger sauce", or "roasted tomatoes and applewood smoked bacon frittata".
If your taste buds prefer something sweeter in the morning, your selections might include "grilled banana bread with lemon curd and fresh berries" or "apricot-raspberry stuffed croissantoast with toasted hazelnut", or "Grand Marnier waffle-iron toast with mandarin orange slices and maple-cream butter".
If neither of the specials appeal to your taste buds, our standard selections always include buttermilk pancakes, our famous blueberry pancakes, french toast, eggs any style, and omelettes. Also, bacon and Maine maple breakfast links are always available every day. To complete your meal, we also offer a selection of fruit juices, coffee, and a tea tray with choice of teas and herbal teas.