Sindhi Dal

• Asafoetida (hing)

  1 g

• Chana dal

  150 g

• Coriander powder

  5 g

• Cumin seeds

  4 g

• Dried red chilli

  2 pc

• Lemon juice

  10 ml

• Oil

  20 ml

• Red chili powder

  3 g

• Salt

  to taste

• Tomato

  chopped

  1 pc

• Turmeric powder

  2 g

Add to Cart

Flavor profile

Method

1. 1Soak 150 g chana dal for 30 minutes, then drain.
2. 2Pressure-cook it with turmeric, chopped tomato and salt until soft.
3. 3Mash lightly and adjust to a thick, spoonable consistency.
4. 4Heat oil and crackle cumin seeds, dried red chilli and asafoetida.
5. 5Add chilli powder and coriander powder off the heat.
6. 6Pour the sizzling tempering over the dal and stir through.
7. 7Simmer a couple of minutes, finish with lemon and coriander, and serve hot.