NO TOMATO DAL / SINDHI MAKHNI DAL

Nov 25, 2021
By Mary Anthony
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NO TOMATO DAL / SINDHI MAKHNI DAL

BY DISHA LAHORI

The preparations of dals vary according to one’s taste and also region/state. Spicy flavours are preferred by people in the northern parts of the country, those in the western states prefer savoury and sweet.

One such dal is the Sindhi Dal Makhani (pronounced as Dal Makhaani), which is not really the Sindhi version of the popular north Indian dish, dal makhani, but is equally delicious and is also a visual treat.

Sindhi makhni dal, that is often had with puri, or pakwan( fried crisp maida flatbread) is quite unlike the rich butter-laden Punjabi dal makhni.

Sindhi dal Maakhni dal uses the humble moong dal cooked to a creamy texture with masalas and hot oil poured on top.

INGREDIENTS

1 cup – Yellow moong dal
2 or as per taste – Green chillies finely chopped
½ tsp + ¼ tsp – turmeric powder
2 or 2.5 cups – Water
Salt as per taste
1 tbsp – Coriander powder
2 tsp – Red chilli powder
2 tsp or as per taste – Amchoor powder
2 tbsp – oil
1 tsp – jeera
1 tsp – garam masala pwdr
1 big – onion finely chopped
2 or 3 tbsp finely chopped coriander leaves
1 green chilli thinly sliced

METHOD

Wash the dal, rinse and soak in water for 30 minutes.
Transfer the dal to a cooker and add 2 cup of water .

Bring the dal to a boil , you will see a frothy layer formation .

Discard the frothy layer and give a mix .

Now add 2 chopped green chillies + salt + turmeric powder.

Cook on medium flame till soft for about 1 just whistles

Once cooked, open the cooker and mash it with a ladle .

If very thick , then adjust consistency with ½ cup of hot water as needed .
The dal should be thick and creamy in texture.

Don’t make it very thick as it thickens on cooling .

Transfer to a serving bowl .

STEP 2

Take the chopped onions in a plate . Sprinkle coriander powder + red chilli powder + amchoor pwdr + garam masala pwdr + coriander leaves all over the onion and mix it well with hands.

Layer this onion mixture over the cooked dal .
Heat 2 tbsp oil in a small pan , add 1 tsp jeers and let it crackle .

Pour this tempering all over the raw onion masala on top of the dal.

Make sure all the masala is covered with the oil .

The consistency of the dal should be thick enough to be had with a poori or a fulka (roti) /parathas .

NOTE – if the dal becomes very thick add hot water and adjust salt accordingly.

I served it with jowar pooris.

FOR VARIATION –

We can use asafoetida instead of garam masala pwdr .
We can reduce 1 tsp chilli pwdr and replace it with ½ tsp black pepper pwdr .
You can also make it in open pot , in that case you may have to add more water and cooking time will be more.