How to make Sindhi Dal -
Flavourful chana dal generally served with pakwan.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Split Bengal gram (chana dal) (चने की दाल),
Cuisine : Sindhi
Course : Dals and Kadhis
For more recipes related to Sindhi Dal checkout Cholar Dal , Sindhi Dal, Char Dal Ka Dalcha, Chana Dal in Coconut Gravy . You can also find more Dals and Kadhis recipes like Dakho Moong Mooshur Daal Punjabi Pakorewali Kadhi Masoor Dal with Tomato - SK Khazana
Sindhi Dal Recipe Card
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.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Sindhi Dal Recipe
Split Bengal gram (chana dal) 1 cup
Salt to taste
Turmeric powder 1/4 teaspoon
Oil 2 tablespoons
Red chilli powder 1 teaspoon
Dry mango powder (amchur) 1/2 teaspoon
Cumin seeds 1 teaspoon
Onions chopped 2 medium
Garam masala powder 1/2 teaspoon
Green chillies 2-3
Curry leaves 8-10
Fresh coriander leaves a sprig
Method
Step 1
Drain chana dal and cook it in a deep non stick pan with 3 cups water, salt and turmeric powder till soft. Heat oil in another non stick pan.
Step 2
Add ½ tsp red chilli powder and amchur to the dal and mix. Add cumin seeds and onions to the oil in the pan and sauté till fragrant and golden.
Step 3
Add ¼ tsp garam masala powder to the dal and mix. Roughly chop green chillies and add to the onions along with curry leaves, remaining red chilli powder and garam masala powder and mix. Add this mixture to the dal and mix.
Step 4
Garnish with fresh coriander sprig and serve hot with pakwan.
Nutrition Info
Calories : 264.7 kcal Kcal
Carbohydrates : 32.5 gm gm
Protein : 10.2 gm gm
Fat : 10.3 gm gm
Other : 0.7 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
