Sindhi Lunch Thali is a collection of recipes belonging to the Sindh region, which are generally served for a lunch meal.
Sindhi’s are a community that was uprooted and dispersed by partition. The community has spread all over the world, but one thing is for sure Sindhi’s love their food.
Sindhi food has a distinct flavour and has special cooking methods that enhance the flavour of the food. The traditional Sindhi food was never cooked in pressure cookers, it was always cooked in Degdas / Dekchis . The dishes would be cooked on coal and they would be cooked on the slow flame which gave the dishes their unique flavour. The Daag curries, where the onions are cooked till brown, the Seyal bhajis where onions are the base of the vegetables, and the Saaye Masale wari Bhajio, where Vegetables are cooked in fresh coriander paste are some of the cooking styles that we Sindhi’s follow.
Sindhi food has a variety of delicacies and its elaborate spread is a great culinary experience. Some of the dishes have become famous all over the globe. The Sindhi breakfast – Dal Pakwan, Koki Aaloo– has nitched its way into the global market. I have known people who simply love the Sindhi Kadhi Chawara. Truly some combinations are made in heaven and one such Sindhi combo is Sai Bhaji Bhuga Chawara.
We are beginning a month-long marathon today with the theme Thali and Platter Festival, you could read more about it in my introduction post , where I have spoken in detail about Thali’s in general. This week I shall be posting Everyday Thalis.
My today’s thali is a simple lunch thali. This is like our everyday meal. Well, let me make a correction, we normally do not eat any desserts in the afternoon, but I added this for those of you who have a sweet tooth! Not that it’s banned, we do have a sweet once in a while during lunchtime.
Today’s thali has Black-eyed beans, which are called Rahaa in Sindhi, these are made in Daag, which is onion and tomato gravy. The second dish is Guar Ji Bhaji, which is cluster beans. This is a dry preparation with onion, garlic, and tomatoes. The third dish is Methi Patata. Normally one gravy and one dry vegetable are made for a routine lunch, but at times we have children who fuss, so a third dish is prepared. Curd, Chutney, some kind of salad, papad are a must, be it lunch or dinner. Jaytoon is guava and this is one fruit which is in season is served for lunch. During summers Mangoes are mandatory.
So here is the menu –
Ras wara Rahan
( black-eyed peas in onion and tomato gravy, made in Sindhi style called Dag )
Guar JI Bhaji
( cluster beans, boiled and then sauteed with onion and garlic )
( fresh fenugreek leaves cooked with potatoes and tomatoes )
( Sindhi style chapati, smeared with ghee )
( onion, tomatoes, cucumbers, diced and combined with moong sprouts )
( plain, simple yoghurt)
Dharan ji Chutney
( coriander chutney )
( guava fruit )
( milk-based agar agar pudding, a typical Sindhi dessert )
Here are some more Sindhi Thali’s that I have made-
And for today I shall share the recipe for Guar Ji Bhaji.