2021-02SFC  Edible Austin Leaderboard

Sindhi Dal


By Anita Jaisinghani

Serves 3-4


Sindhi Dal


For 1 Batch(es)


  • 1 cup(s) moong dal (mung beans)
  • 3 cups water
  • 1 teaspoon(s) turmeric
  • 2 tablespoons grated fresh ginger
  • 1 teaspoon(s) salt
  • 2 tablespoons melted ghee, for serving
  • Cumin powder, cracked coriander, black pepper and amchur (dried green mango powder), for serving

Sindhi Dal Directions

  1. Rinse the mung beans in several changes of warm water. Soak them in warm water for 1 to 2 hours. Drain and set aside.
  2. In a deep stockpot, bring the beans, water, turmeric, ginger and salt to a boil. Turn the heat to low, cover and simmer for 45 minutes to an hour or until the beans are tender. Turn the heat off until ready to serve.
  3. Just before serving, generously sprinkle the cumin, coriander, black pepper and amchur evenly on top of the dal. Pour the ghee over the spices and serve immediately.

Recipe notes


• Add grated carrots or squash to the dal before cooking.

•Add chopped fresh spinach to the dal just before the end of cooking.

• Add chili powder to the sprinkling masalas to kick it up a notch.

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