Ingredients
- Split yellow moong dal: 1 cup
- Water: 3 cups
- Tomatoes: 2 medium, finely chopped
- Ginger: 1-inch piece, grated
- Garlic: 4-5 cloves, minced
- Green chilies: 2, slit
- Tamarind pulp: 2 tbsp (adjust to taste)
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Cumin seeds: 1 tsp
- Mustard seeds: ½ tsp
- Curry leaves: 8-10
- Asafoetida (hing): a pinch
- Ghee or oil: 2 tbsp
- Salt: to taste
- Coriander leaves: for garnish
Method
Wash the moong dal thoroughly and soak it in water for 20-30 minutes. Drain.
In a pressure cooker, combine the dal, water, turmeric powder, and salt. Pressure cook for 2-3 whistles until the dal is soft and fully cooked. Mash lightly if desired.
Heat ghee or oil in a pan. Add cumin seeds, mustard seeds, and asafoetida. Let them splutter.
Add curry leaves and green chilies, and sauté briefly.
Add grated ginger and minced garlic, and sauté until fragrant.
Add chopped tomatoes and cook until they soften and release oil.
Stir in red chili powder and mix well.
Add the tamarind pulp to the cooked dal, followed by the tomato mixture. Mix thoroughly.
Simmer the dal on low heat for 5-7 minutes, adjusting the consistency with water if needed.
Garnish with fresh coriander leaves before serving.
Serving Size: Serves 3-4 people.
Notes
- Sindhi dal pairs well with steamed rice, bhuga chawal (Sindhi brown rice), or chapati.
- Adjust tamarind pulp and chilies to suit your taste.
- Add a dollop of ghee or a sprinkle of fried onions for a richer flavor.
