Maakhani Dal | Sindhi Style Mung Dal
Sindhi Maakhani Dal | Mung Dal Sindhi Style is a comfort dal, that is first boiled and then jazzed up with spices and tempering.
Servings 4
Equipment
- Pan / Kadai / Wok
- Wooden Blender
Ingredients
- 1 cup Yellow Mung Dal
- ½ tsp Turmeric Powder
- 2 cups Water
- Salt to taste
- ½ tsp Coriander Powder
- ½ tsp Red Chilly Powder
- ½ tsp Black Pepper Powder
- ½ tsp Dry Mango Powder
- 1 tsp Cumin Seeds
- Pinch Asafoetida optional
- 2 tbsp Ghee or Oil
Instructions
- Wash the dal very well and soak for 2 hours. After 2 hours , wash once again and put the dal in a pan with 2 cups of water , salt and turmeric powder.
- Cook the dal on full flame for 3-4 minutes , till the first boil comes. Now reduce the flame , remove the froth and cook for another 15 minutes.
- Once cooked, use a wooden hand blender , blend the dal to a smooth and creamy texture and the dal should be thick.
- Transfer to a serving bowl, and sprinkle red chilly powder , coriander powder, dry mango powder and black pepper.
- Finally heat 2 tablespoons of ghee , add cuminseeds and asafoetida ( if using )as they splutter , pour the ghee over the dal. Make sure all the masala is covered with ghee.
Notes
- Soak the dal for a minimum hour, more if time permits.
- Remove the froth after the first boil.
- Do not cook the dal in a pressure cooker, the taste is completely different.
- Sprinkle the spices lavishly. Dry Mango Powder enhances the taste, do not skip it.
- The flavour of the dal is enhanced with ghee, but if vegan, use oil.