How to make Seyal Dabal -
Bread preparation cooked with spices and tomatoes
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : White Bread Slices (सफेद ब्रेड), Tomato (टमाटर)
Cuisine : Sindhi
Course : Snacks and Starters
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For more recipes related to Seyal Dabal checkout Bread Bonda, Bread Upma, College Sandwich, Mithai Toast . You can also find more Snacks and Starters recipes like Nankhatai Sticks - SK Khazana Soya Calzone Khakra Sandwich - SK Khazana Sookha Aloo Sabzi with Puri
Seyal Dabal 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 : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Seyal Dabal Recipe
White Bread Slices
Tomato chopped 2 medium
Oil 2 tablespoons
Asafoetida a pinch
Cumin seeds 1/2 teaspoon
Mustard seeds 1/4 teaspoon
Onion chopped 1 medium
Green chillies 2
Turmeric powder 1/4 teaspoon
Coriander powder 2 tablespoon
Red chilli powder 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Lemon 1
Method
Step 1
Chop tomatoes. Heat oil in a non stick pan, add asafoetida, cumin seeds and mustard seeds. When the seeds splutter add onion and sauté.
Step 2
Chop green chillies. When onion is lightly coloured, add green chillies and sauté.
Step 3
Add tomatoes and mix. Add turmeric powder, coriander powder and red chilli powder and mix. Continue to sauté for 2-3 minutes.
Step 4
Chop coriander leaves. Add 1 cup water and salt to pan and mix. Let the mixture come to a boil.
Step 5
Tear bread slices and add and mix well. Add coriander leaves and mix. Squeeze the juice of a lemon and add and mix. Serve hot.
Nutrition Info
Calories : 850 Kcal
Carbohydrates : 122.1 gm
Protein : 18.7 gm
Fat : 31.9 gm
Other : 0
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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.
