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.
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.
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
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.
Tags:
60 Min
GF
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
GF
Stock Your Pantry
Ghee
$10
Ghee Pot
$40
Essential Masala Dabba
$235
Let's keep it sindhi.
Here are some alternative Sindhi Dal recipes if you liked this one!
CRAVIN' ALL THE SINDHI DAL
