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A hearty and flavorful lentil curry from Sindhi cuisine, made with chana dal. It has a unique sweet, sour, and spicy taste, perfect with rice or flatbreads like roti or pakwan.
For 4 servings
Prepare the Dal: Rinse the chana dal under cold water until the water runs clear. Soak it in 3-4 cups of water for at least 1 hour, or up to 4 hours. Drain the water completely before cooking.
Sauté Aromatics: Heat 1.5 tbsp of ghee in a pressure cooker over medium heat. Add 1/2 tsp of cumin seeds and let them sizzle for about 30 seconds. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent. Add the ginger paste, garlic paste, and slit green chilies, and cook for another minute until the raw smell disappears.
Cook the Masala: Stir in the tomato puree and cook for 4-5 minutes, until the mixture thickens and you see oil separating from the sides. Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for 30 seconds.
Pressure Cook the Dal: Add the drained chana dal to the cooker along with 4 cups of water and salt. Stir everything together. Secure the lid of the pressure cooker. Cook on high heat for 1 whistle, then reduce the heat to medium-low and cook for another 15 minutes (or 4-5 whistles). Turn off the heat and allow the pressure to release naturally.
Finish the Dal: Once the pressure has released, carefully open the cooker. Use a whisk or a potato masher to gently mash the dal to achieve a creamy, cohesive consistency. You can leave some lentils whole for texture. Place the cooker back on low heat. Stir in the tamarind paste and grated jaggery. Let it simmer for 5-7 minutes for the flavors to meld together. Adjust consistency with hot water if it's too thick.
Prepare the Tempering (Tadka): In a small pan (tadka pan), heat the remaining 0.5 tbsp of ghee over medium heat. Add the remaining 1/2 tsp of cumin seeds and the broken dried red chilies. Sauté for 30 seconds until fragrant. Turn off the heat and immediately add the hing. Swirl the pan for a few seconds.
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A hearty and flavorful lentil curry from Sindhi cuisine, made with chana dal. It has a unique sweet, sour, and spicy taste, perfect with rice or flatbreads like roti or pakwan.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 298.55 calories per serving with 12.01g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Serve: Pour the hot tempering over the simmering dal and stir to combine. Garnish with freshly chopped coriander leaves. Serve hot with steamed rice, roti, or traditional Sindhi Pakwan.
Replace ghee with a neutral vegetable oil or coconut oil to make this recipe completely plant-based.
For a satvic version, omit the onion and garlic. Increase the amount of hing in the tempering slightly to compensate for flavor.
If you don't have tamarind paste, you can use 2 tsp of amchur (dry mango powder) or a few pieces of kokum. Add amchur at the end after turning off the heat.
Increase the number of green chilies or add a pinch of garam masala along with the coriander leaves at the end for extra warmth and spice.
Chana dal is an excellent source of protein, which is crucial for muscle repair, building tissues, and overall body function, making it a great choice for vegetarians and vegans.
The high fiber content from the lentils aids in digestion, prevents constipation, promotes a feeling of fullness, and helps in maintaining stable blood sugar levels.
This dal is a good source of complex carbohydrates and iron, which work together to provide sustained energy and help combat fatigue and anemia.
With its high fiber content that helps lower cholesterol and the use of heart-healthy spices like turmeric and cumin, this dish contributes positively to cardiovascular health.
One serving of Sindhi Dal (approximately 1 cup or 295g) contains around 280-310 calories, depending on the amount of ghee used. It's a nutritious and filling dish.
Yes, Sindhi Dal is very healthy. It is an excellent source of plant-based protein, dietary fiber, and essential minerals like iron and magnesium. It supports digestive health and provides sustained energy.
Absolutely. You can cook it in a regular pot on the stovetop. After soaking, the dal will take about 60-75 minutes to cook until tender. You may need to add more hot water as it cooks.
The unique characteristic of Sindhi Dal is its distinct sweet, sour, and spicy flavor profile, achieved by using jaggery, tamarind, and chilies together. Its creamy yet slightly textured consistency is also a hallmark.
You can store leftover dal in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight. Reheat thoroughly before serving.
While the authentic recipe uses chana dal (split chickpeas), you could experiment with toor dal (split pigeon peas). However, the cooking time and final texture will be different, and it won't be the traditional Sindhi Dal.