Sindhi Dal

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.