Sindhi moong dal recipe – A simple and delicious moong dal made in sindhi style.
I make dal everyday at home because sanvi and shreeya love them. Either one of them will have it everyday. Most of the times, I will have some dal as leftover. With the leftover dal, I will make sambar most of the time or some dal-based recipes. This time, I had to drop sanvi in school and also make lunch for shreeya.
I was tired of making sambar for lunch. When I was thinking of some easy recipe, I found this sindhi style dal recipe. I found it to be very simple and easy. I also make dal in a similar way. Only difference being I add chopped tomatoes in my dal whereas in sindhi style dal, we add tomato puree. If you ask me if there could be any difference between adding chopped tomatoes and tomato puree, definitely there is a good difference. Try it out and you’ll like it. Believe me, it is a very easy and simple dish that goes well with phulkha, chappathi and rice.
Yellow moong dal – 1 cup
Tomato – 1 no.
Green chilli (chopped) – 2
Ginger (chopped) – 1 tsp
Water – 3 cups
Turmeric powder – 1/2 tsp
Coriander leaves – 2 sprigs
Salt – as desired
Cumin seeds – 1 tsp
Curry leaves – 1 sprig
Asafoetida/hing/perungayam – a pinch
Oil – 1 tsp
Note. The ingredients shown will vary with the original quantity.
1. Wash moong dal thoroughly and soak it in water for 20 to 30 minutes. Add chopped tomatoes to a blender and grind it smoothly.2. Boil moong dal using three cups of water. Once moong dal becomes soft, add chopped green chillies. Then add turmeric powder, finely chopped ginger, and salt.3. Stir well and cook the dal until it becomes mushy. Then add the tomato puree. Stir well and then add coriander leaves.4. Cook for ten more minutes until the tomato puree and the dal are cooked well. Now heat a teaspoon of oil in a small pan and then add cumin seeds. Once the cumin seeds turn light brown, add asafetida and curry leaves. Now pour the seasoning to the dal. Stir well and add the coriander leaves.Now, sindhi dal is ready! Serve it with rice, phulka, and chappathi.
- Adding curry leaves is optional.
- If you wish, you could also add few garlic cloves.
- At the end, you could also add a tablespoon of ghee to enhance the flavor.
Sindhi moong dal recipe below: