60 Min

GF

Sindhi Channa Dal

The cuisine of Sindh has been kept alive in India by the Sindhis who migrated to India post Partition. This Channa dal is usually eaten at breakfast with pakwan, a savory crunchy layered fried flat bread. The dal is topped with spices and hot ghee, or oil is spread on top to ‘cook’ the spices and adds a great finish to the dal. Enjoy it as a side dish or as a main course with rice or flatbreads.

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Cook Time

60 Minutes

Serves

6

Directions

Step 1

Rinse the channa dal 2 to 3 times then soak for 4 to 6 hours. Drain. Combine with 4 to 6 cups of water and bring to a boil. When the foam rises to the top, skim it off using a slotted spoon or drain into a sink and replace the lentils with more water.

Step 2

Next add the ginger purée, turmeric, black pepper, and salt and let the lentils simmer for 45 minutes to an hour or until they are soft and almost creamy in appearance. Turn the heat off and let the lentils rest until ready to eat.

Step 3

Warm the lentils and pour them into a serving bowl. Sprinkle with chili powder, amchur, and coriander seeds.

Step 4

In a small frying pan, heat the ghee and pour it over the spices. Garnish with herbs and serve.

Ingredients

2 cups channa dal

2 tablespoons ginger puree

1 teaspoon ground turmeric

1 teaspoon freshly ground black pepper

1 1/2 teaspoons sea salt

TOPPING:

1/4 cup ghee

1 teaspoon chili powder

1 tablespoon amchur

1 teaspoon crushed coriander seeds

Step 1

Step 2

Step 3

Warm the lentils and pour them into a serving bowl. Sprinkle with chili powder, amchur, and coriander seeds.

Step 4

In a small frying pan, heat the ghee and pour it over the spices. Garnish with herbs and serve.

2 cups channa dal

2 tablespoons ginger puree

1 teaspoon ground turmeric

1 teaspoon freshly ground black pepper

1 1/2 teaspoons sea salt

TOPPING:

1/4 cup ghee

1 teaspoon chili powder

1 tablespoon amchur

1 teaspoon crushed coriander seeds

Tags:

60 Min

Stock Your Pantry

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Ghee Pot

$40

A solid brass pot with steel lining. Ideal for ghee or other kitchen ingredients.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Tags:

60 Min

Stock Your Pantry

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Ghee Pot

$40

A solid brass pot with steel lining. Ideal for ghee or other kitchen ingredients.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Let's keep it sindhi.

Here are some alternative Sindhi Dal recipes if you liked this one!

CRAVIN' ALL THE SINDHI DAL

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45 Min

DF

GF

V

Sindhi Moong Dal

This is a traditional simple flavorful Sindhi preparation. Moong lentils are the smallest of lentils, cook extremely quickly and are easy to digest.

90 Min

GF

Autumn Dal

This soup, more like a soupy dal, has so many possibilities. Use the vegetables you have at hand however the butternut squash is a wonderful balance of sweet with the savory lentils.

50 Min

DF

GF

V

Calcutta Dal

45 Min

DF

GF

V

Fresh Fava & Spinach Dal

Nothing satisfies in cooler weather quite like dal, the quintessential aromatic spice-laden lentil stew of India.

110 Min

GF

NF

Fresh Fava Stew

150 Min

DF

GF

V

Green Dal

Greens lentils are the inside of the dried green beans called ‘vatana’ in India. They have a deliciously distinct earthy flavor that goes well with leafy green vegetables.

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