

Gurda Kapoora Masala with Phulka
Perfectly spiced Gurda Kapoora Masala with soft Phulkas – an energy-giving, soul-satisfying treat!
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Iron-boosting Sai Bhaji with soft phulka and cool dahi - a fiber-rich, homestyle meal that's wholesome!

A wholesome one-pot Sindhi curry made with chana dal, spinach, and mixed vegetables. This nutritious dish is slow-cooked to perfection, creating a creamy, flavorful gravy that pairs beautifully with steamed rice or roti.
Serving size: 1.5 cup

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Serving size: 2 phulkas

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Perfectly spiced Gurda Kapoora Masala with soft Phulkas – an energy-giving, soul-satisfying treat!


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Aromatic Seyal Kukkar with soft phulkas – a protein-packed, soul-satisfying comfort meal, just like mom's!


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Iron-boosting Sai Bhaji with soft phulka and cool dahi - a fiber-rich, homestyle meal that's wholesome!
This sindhi dish is perfect for lunch or dinner. With 770.46 calories and 31.259999999999998g of protein per serving, it's a nutritious choice for your meal plan.
Preparation: Rinse the chana dal thoroughly and soak it in ample water for at least 1 hour, then drain completely. Wash and chop the spinach, onion, tomatoes, potato, brinjal, and bottle gourd as per the ingredient list.
Sauté Aromatics: Heat ghee in a 3-liter or larger pressure cooker over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the asafoetida, followed immediately by the chopped onions. Sauté for 4-5 minutes until the onions become soft and translucent.
Cook the Masala Base: Add the ginger paste, garlic paste, and slit green chilies to the cooker. Sauté for another minute until the raw aroma disappears. Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy. Now, add the turmeric powder, red chili powder, and coriander powder. Mix well and cook the spices for 1 minute.
Pressure Cook: Add the soaked and drained chana dal, cubed potato, brinjal, and bottle gourd to the cooker. Stir to coat them with the masala. Add the chopped spinach, salt, and 3 cups of water. Give everything a good stir to combine.
Cook and Rest: Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles (approximately 15-20 minutes). After the last whistle, turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.
Mash and Finish: Once the pressure has fully released, carefully open the cooker. Use a potato masher or a traditional wooden churner (ghotni) to gently mash the cooked mixture. The goal is a thick, coarse, and cohesive texture where the dal and vegetables are broken down but not a completely smooth puree.
Final Touches and Serving: Place the cooker back on low heat. Stir in the garam masala and fresh lemon juice. Simmer for 1-2 minutes. Check for seasoning and adjust salt if needed. Garnish with fresh coriander leaves and serve hot with steamed rice or phulka.
Prepare the Dough
Rest the Dough
Divide and Roll
Cook on the Tawa (Griddle)
Puff on Open Flame
Finish and Serve
Serving size: 1 cup
Boil and Thicken Milk
Cool Milk to the Right Temperature
Inoculate with Starter
Set the Dahi to Ferment
Chill and Serve