Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to.
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India.
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.
Soak chana dal in three cups of water for about one hour. Drain and boil with three cups of water, salt and turmeric powder till just done.
Heat a pan, add the boiled dal and half a cup of water if the dal is too dry. Stir and add half the red chilli powder, half the garam masala powder, dry mango powder and adjust salt. Stir gently and cook on low heat.
Heat oil in another pan and add cumin seeds. When they begin to change colour, add green chillies, curry leaves, remaining garam masala powder, remaining red chilli powder.
Stir and add it to the dal. Mix well and take it off the heat.
Garnish with onion and coriander leaves and serve hot.
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