Sindhi-Style Toor Dal Recipe This Sindhi-style Toor Dal is a simpler take on the classic Sindhi Kadhi, with all the comforting flavors but much quicker to prepare. My mother always made it in a pressure cooker, tossing in all the ingredients for a delicious, no-fuss meal. After moving to Jakarta, I learned my mother-in-law’s version, which is prepared more like a curry — equally delicious and perfect with rice and aloo tuk. Here’s how you can make it at home. Ingredients
- 1/2 cup toor dal (pigeon pea), washed and soaked for 2 hours
- 2 tbsp oil
- 1 tsp whole cumin seeds
- 1/2 tsp fenugreek seeds
- 1/4 tsp asafoetida
- 2 sprigs curry leaves
- 2 tomatoes, finely chopped
- 1 tbsp finely chopped ginger
- 1 tsp turmeric powder
- 2 green chilies, thinly sliced
- 700 ml water
- 1 small carrot, cut into batons
- 1 small potato, cubed
- 1/2 sweet corn, scrape the kernels.
- 2–3 French beans, cut into thirds
- 4 to 5 ladies fingers, cut into 2
- Salt to taste
- 3 kokums, washed and soaked
- 2–3 tsp jaggery
Fresh coriander leaves for garnish Method
- Cook the Dal: Boil the soaked toor dal until very soft and mushy. Strain it through a metal strainer, discarding any residue.
- Prepare the Tadka: Heat oil in a pan, add cumin seeds, fenugreek seeds, and asafoetida. Once they start to crackle, add curry leaves and sauté on low heat.
- Cook the Tomatoes: Add the chopped tomatoes to the pan and sauté well until they’re softened.
- Add Spices and Water: Add turmeric powder and green chilies, then pour in 750 ml of water along with the strained dal. Allow it to come to a gentle boil.
- Add Vegetables: Stir in the carrot, potato, sweet corn.
- Add French beans, and ladies fingers.
- Season with salt and add the soaked kokum. Let the dal simmer for about 15 minutes.
- Finish with Jaggery: Add jaggery for a hint of sweetness, and garnish with coriander leaves.
Serving Tip: Serve this Sindhi-style Toor Dal with rice and aloo tuk for a comforting, balanced meal. You know your Dal is made correctly, when water separate from the Dal, after taking it off the heat. Ofcourse you must mix before serving. This is a very light Dal.. I keep it medium thick.. More towards watery.
