Sindhi Dal

Sindhi Dal

Sindhi Dal

Veg

Everyday moong or masoor dal cooked Sindhi-style — the plain dal tempered with cumin seeds, dried red chilli, and garlic in ghee, then given the defining Sindhi finishing of a generous pinch of dried mango powder (amchur) added directly to the tempering before it is poured over the dal. This small addition of amchur is what makes it unmistakably Sindhi; the sourness is incorporated through the tempering rather than the cooking base. Thinner and less spiced than tidali dal; the quick everyday dal made when time is short. Poured over rice or eaten with phulka; the Sindhi version of the ordinary lentil soup that every North Indian community makes differently.

Cuisines

Sindhi

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

1 cup split yellow moong dal
3 cups water
1 medium onion, finely chopped
1 medium tomato, finely chopped
2 cloves garlic, minced
1 inch ginger, minced
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
— salt to taste
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Wash the moong dal thoroughly and soak it in water for 15 minutes.
  2. 2 Heat oil in a pressure cooker over medium heat.
  3. 3 Add cumin seeds and let them splutter.
  4. 4 Add chopped onions and sauté until golden brown.
  5. 5 Add minced garlic and ginger, and sauté for another minute.
  6. 6 Add chopped tomatoes and cook until they soften.
  7. 7 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  8. 8 Drain the soaked dal and add it to the cooker along with 3 cups of water.
  9. 9 Stir well, close the lid, and pressure cook for 2-3 whistles.
  10. 10 Once the pressure releases, open the cooker and check the consistency. Adjust with water if needed.
  11. 11 Add garam masala and simmer for 5 minutes.
  12. 12 Garnish with chopped coriander leaves before serving.

Tips

Serve Sindhi Dal hot with steamed rice or phulkas for a comforting meal.