One more aunthentic Sindhi recipe, this is like a daily dal in sindhi household. Serve it with Bhugha Chawra and a spicy potato bhajji.


1 cup yellow dal (split moong dal), soaked in water for 2 hours
1 large onion, chopped
1 large tomato, chopped
2 green chillies, chopped
1 inch ginger, chopped
2 cardamoms
2 cloves
5 black pepper corns
1 tsp corriander powder
1/2 tsp red chilli powder
a pinch tumeric powder
curry leaves
juice of half a lime
salt to taste
chopped fresh corriander leaves


  1. Heat ghee in a pressure cooker on high heat.
  2. Add cardamom, cloves and black pepper corns.
  3. Add the onions and saute them till they are dark brown (caramalized).
  4. Add the curry leaves, corriander powder, red chilli and tumeric powder.
  5. Add the tomatoes and cook till the oil seperates.
  6. Add the dal, salt and water till about 1 inch above the dal.
  7. Cook the dal in the pressure cooker till it is mushy (About 4 whistles).
  8. Open the cooker once the steam is out and add lime juice.
  9. Garnish with fresh corriander leaves.
  10. Serve with Bhugha Chawra.

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Sagari said...

yummyy dal medha

notyet100 said...

looks yummy,..

delhibelle said...

Makhani dal without the makhan! So very nice:)
Will make this one soon, bookmarked!

SMN said...

Makhani dal looks yum..

ST said...

looks yummy and delicious.....

EC said...

I have an award for u on my blog

Anonymous said...

Hi medha,
Back from forced hiatus,and was welcomed by this traditional Dal
Well again i saw a twist in recipe,i never had used whole spices in regular dal.
I m sure these wud had made dal more spicy .....well i m already headed to try it out this way,Thanks for sharing!

Bhawana said...

Lovely dal Medha. nice. I love dal makhani :).

Medhaa said...

Thank you so much everyone.

Alka we have always put these spices for this dal..:)

kamala said...

Great to know abt sindhi Recipes.Dal looks yummy Medhha

Cham said...

Looks really tasty the Makhani Dhal :)

CurryLeaf said...

Hai Medha,
I was browsing and saw this Makhani Dal.I always thought whole urad dal was used for this and was surprised to see ur MD.
I have this moong dal and will surely try this

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